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    Home » Muffins & Scones » Keto Rhubarb Muffins

    Published: May 3, 2022 by Carolyn

    Keto Rhubarb Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    984 shares
    Jump to Recipe Print Recipe

    These tender keto rhubarb muffins are a wonderful breakfast treat. Simple to make and studded with fresh rhubarb, they are also completely nut-free and have less than 3g net carbs per serving.

    A keto rhubarb muffin with a slice of rhubarb on top, and a plate of more muffins in the background.

    I look forward to rhubarb season every year with great anticipation. It’s is one of my favorite flavors in the whole world, and I particularly love baking with it. And I know there is a large cult of us rhubarb-lovers out there.

    When people ask me what it tastes like, all I can say is that it tastes like rhubarb. It’s utterly unique and can’t quite be described. You simply have to try it for yourself.

    Lucky for me, rhubarb contains very few carbohydrates, making it ideal for recipes like keto rhubarb crisp. And my keto dump cake with strawberries and rhubarb is delectable.

    Now I’ve baked it into some delicious muffins for an easy keto breakfast recipe!

    Rhubarb cardamom muffins in the pan with stalks of rhubarb in the background.

    Is rhubarb a fruit or a vegetable?

    In terms of botanical classification, rhubarb is definitely a vegetable. It’s a stalky red plant with large green leaves, and the stalks are the edible portion.

    But in cooking, we most often treat rhubarb as a fruit, using it primarily in desserts and baked goods. Even in savory recipes, it’s usually cooked with sugar, honey, or other sweeteners to offset the natural tartness.

    And that’s where rhubarb shines. Just a little sweetener brings out that incredibly unique, indescribable flavor.

    A white tin filled with keto rhubarb muffins.

    Ingredients

    This is a coconut flour recipe, so it’s completely nut-free. I also made it dairy-free, but gave you the option to use dairy in the recipe itself. You will need:

    • Coconut flour
    • Keto sweetener – I used Swerve Brown
    • Protein powder – Egg white or whey protein
    • Baking powder
    • Cardamom and/or cinnamon
    • Salt
    • Eggs
    • Avocado oil – You can use butter if you prefer
    • Coconut cream – Heavy cream is a good alternative
    • Vanilla extract
    • Rhubarb
    Close up shot of a keto rhubarb muffin, broken open, on a red patterned plate.

    How to make keto rhubarb muffins

    1. Line the muffin pan: I always recommend silicone or parchment liners for keto muffin recipes, as they have a tendency to stick to paper liners.
    2. Slice the rhubarb: I recommend thin slices, no more than ½ inch thick, for better distribution.
    3. Whisk the dry ingredients: Make sure to break up any clumps in the coconut flour and the sweetener.
    4. Add the wet ingredients: Stir until the mixture is nice and smooth.
    5. Fold in the rhubarb until well distributed.
    6. Divide between the prepared muffin cups: They should be about ¾ full.
    7. Top each with another slice of rhubarb: This is just a little garnish for visual appeal.
    8. Bake until golden: Remember to let them cool completely in the pan.
    9. Enjoy with a nice cup of coffee!
    Two keto rhubarb muffins on a red patterned plate, with one broken open to show the inside.

    Frequently Asked Questions

    I hate coconut flour, what else can I use?

    If you would prefer an almond flour muffin, try using my Bakery Style Keto Muffins as the base. Leave out the chocolate chips and stir in the rhubarb in its place.

    Do I have to add the protein powder?

    No, you don’t have to do anything. But if you want truly light, fluffy muffins that rival their non-keto counterparts, protein powder is a must. Please watch my YouTube video to see just how much of a difference it makes.

    I can’t find fresh rhubarb anywhere. Can I use frozen?

    Absolutely. Simply thaw the rhurbarb and drain it. You might also consider tossing it with another tablespoon of coconut flour to soak up some of the excess moisture before adding to the muffin batter.

    What can I use instead of cardamom?

    If you don’t like or have any cardamom, just use 1 teaspoon of cinnamon. But I have to say, cardamom and rhubarb are delicious together!

    How do you store keto rhubarb muffins?

    Store the muffins in a covered container on the counter for up to 3 days, or in the fridge for up to a week. They also freeze really nicely and will last in a ziploc bag for up to two months. Remove as much air from the bag as possible before freezing.

    Close up shot of rhubarb coconut flour muffins.

    More keto coconut flour recipes

    • Easy Coconut Flour Pancakes
    • The Best Keto Chocolate Cupcakes
    • Keto Coconut Cake
    • Sweet Keto Blueberry Bread
    • Keto Zucchini Muffins
    • Coconut Flour Sandwich Bread
    • Coconut Flour Strawberry Muffins

    And make sure to read my tutorial on Baking with Coconut Flour!

    Close up shot of a keto rhubarb muffin, broken open, on a red patterned plate.

    Keto Rhubarb Muffin Recipe

    These tender keto rhubarb muffins are a wonderful breakfast treat. Simple to make and studded with fresh rhubarb, they are also completely nut-free and have less than 3g net carbs per serving.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: keto rhubarb muffins
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12 muffins
    Calories: 117kcal

    Equipment

    • 1 standard muffin pan
    • 12 silicone muffin liners

    Ingredients

    • ½ cup plus 1 tablespoon coconut flour
    • ⅔ cup Swerve Brown lightly packed
    • ¼ cup egg white protein powder (or whey protein powder)
    • 2 teaspoon baking powder
    • 1 teaspoon ground cardamom
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 5 large eggs
    • ⅓ cup avocado oil or melted butter
    • ⅓ cup coconut cream or heavy cream
    • 1 ½ teaspoon vanilla extract
    • 2 cups thinly sliced rhubarb
    • 12 slices rhubarb for garnish
    US Customary – Metric

    Instructions

    • Preheat the oven to 350ºF and line a muffin pan with 12 silicone or parchment paper liners.
    • In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cardamom, cinnamon, and salt. Make sure to break up any clumps before adding the wet ingredients.
    • Stir in the eggs, oil, coconut cream, and vanilla extract, then fold in the chopped rhubarb.
    • Divide the batter evenly among the prepared muffin cups and top with a slice of rhubarb.
    • Bake 20 to 25 minutes, until golden brown and the tops are set to the touch. Remove and let cool completely in the pan.
    Nutrition Facts
    Keto Rhubarb Muffin Recipe
    Amount Per Serving (1 muffin)
    Calories 117 Calories from Fat 98
    % Daily Value*
    Fat 10.9g17%
    Carbohydrates 5g2%
    Fiber 2.4g10%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    984 shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Heather Carnahan says

      September 05, 2022 at 9:41 am

      5 stars
      Absolutely amazing! Rhubarb grows in our yard but I’ve never done anything with it. I picked some in the beginning of the season but life got in the way and it went to waste. The other day I picked a second round snd made these. The hubby and I LOVED them! Thank you for all you do to keep us happy with our special diet!

      Reply
    2. KP Gallant says

      June 02, 2022 at 7:44 pm

      5 stars
      Wonderful muffin recipe. I was worried I’d taste the coconut flour, but didn’t at all. These muffins are light and fluffy. A perfect recipe.

      Reply
      • Carolyn says

        June 02, 2022 at 10:24 pm

        Great to hear!

        Reply
    3. Agnes says

      May 24, 2022 at 11:22 am

      These sound delish! I had no idea rhubarb is technically a vegetable. Thanks for sharing this recipe!

      Reply
    4. Allyssa says

      May 24, 2022 at 8:13 am

      5 stars
      Really loved this! Thank you so much for sharing this very flavorful recipe! Will surely have this again! It’s really easy to make and it tasted so delicious!

      Reply
    5. Toni says

      May 24, 2022 at 8:00 am

      5 stars
      These muffins are totally irresistible! Everyone at my house enjoyed it!

      Reply
    6. Marcella says

      May 04, 2022 at 7:16 am

      Could I substitute almond flour for the coconut flour?

      Reply
      • Carolyn says

        May 04, 2022 at 9:41 am

        Please use one of my almond flour based muffin recipes to do so… it’s not simply a matter of switching the flours, the whole recipe has to be restructured.

        Reply
      • Marla says

        May 08, 2022 at 12:50 pm

        So if I don’t have cardamom would I use 1-1/2 tsp cinnamon?

        Reply
    7. Jesse says

      May 03, 2022 at 12:58 pm

      Is the egg white protein powder just to increase the protein content, or does it contribute to the consistency? Having a hard time tracking it down. Could collagen powder work in its place? Love your recipes!!

      Reply
      • Carolyn says

        May 03, 2022 at 5:01 pm

        You must be new to my recipes! 🙂 the protein powder helps baked goods rise and hold their shape (gluten is a protein, that’s part of what it does). Collagen typically doesn’t work as it can make them gummy. But you can use whey protein.

        Reply
    8. Susan says

      May 03, 2022 at 9:29 am

      I will have to try these when I find rhubarb. I grew up on straight rhubarb pies, with a lattice crust, the only thing besides biscuits that I remember my mother baking. Rhubarb is my second-favorite tart pie filling – gooseberries are the first. But I’m sure that rhubarb will be my favorite choice for a muffin with tartness. I’ve never had rhubarb paired with cardamom before, so it will be interesting to try it.

      Reply

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