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.
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.