Keto Rhubarb Muffins
Deliciously tangy Keto Rhubarb Muffins made with almond and coconut flour, perfect for a low-carb breakfast or snack.
Ingredients
Dry Ingredients
- 1 cup almond flour Blanched almond flour gives the best light texture; weigh if possible.
- 1/4 cup coconut flour Adds structure — don’t increase without adjusting liquids.
- 1/2 cup erythritol Or other low-carb sweetener like monk fruit blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs Bring to room temperature for better mixing.
- 1/2 cup unsweetened applesauce Adds moisture; for fully sugar-free, use mashed avocado or unsweetened Greek yogurt.
- 1 teaspoon vanilla extract
Main Ingredient
- 1 cup chopped rhubarb Fresh or thawed frozen, drained and patted dry.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt until there are no lumps.
- In a separate bowl, beat the eggs until homogenous. Stir in the applesauce and vanilla until smooth.
- Pour the wet mix into the dry ingredients and fold gently until just combined, avoiding overmixing.
- Fold in the chopped rhubarb, ensuring it's evenly distributed through the batter.
- Spoon or scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Baking
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool in the pan for 5–10 minutes, then transfer to a rack to cool completely before serving.
Notes
Serve warm or at room temperature. Pair with full-fat cream cheese mixed with lemon zest or plain Greek yogurt. For storage, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 7 days. Muffins can be frozen for up to 3 months.