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.
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!
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.
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
- Avocado oil – You can use butter if you prefer
- Coconut cream – Heavy cream is a good alternative
- Vanilla extract
How to make keto rhubarb muffins
- 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.
- Slice the rhubarb: I recommend thin slices, no more than ½ inch thick, for better distribution.
- Whisk the dry ingredients: Make sure to break up any clumps in the coconut flour and the sweetener.
- Add the wet ingredients: Stir until the mixture is nice and smooth.
- Fold in the rhubarb until well distributed.
- Divide between the prepared muffin cups: They should be about ¾ full.
- Top each with another slice of rhubarb: This is just a little garnish for visual appeal.
- Bake until golden: Remember to let them cool completely in the pan.
- Enjoy with a nice cup of coffee!
Frequently Asked Questions
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.
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.
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.
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!
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.
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!
Keto Rhubarb Muffin Recipe
- 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
- 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.