Gluten-Free Keto Rhubarb Muffins
These tender keto muffins combine tart rhubarb with warm cardamom and cinnamon spices, creating a perfect low-carb breakfast or snack. Made with coconut flour and protein powder, they deliver satisfying texture while keeping carbs minimal. The coconut cream adds richness while avocado oil keeps them moist. Ideal for those following ketogenic diets who crave baked goods without the guilt. The beautiful rhubarb garnish makes them bakery-worthy for brunches or afternoon tea.
Ingredients
- ½ cup plus 1 tbsp coconut flour
- ⅝ cup Swerve Brown, lightly packederythritol1:1sweetener
less molasses flavor
- ¼ cup egg white protein powderwhey protein powder1:1eggs-freeadds dairy
moderate
- 2 tsp baking powder
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp salt
- 5 large eggs
- ⅓ cup avocado oil
- ⅓ cup coconut cream
- 1 ½ tsp vanilla extract
- 2 cups rhubarb, thinly sliced
- 12 slices rhubarb, for garnish
Instructions
- 1
Preheat oven to 350°F and line muffin pan with 12 silicone or parchment paper liners
- 2
Whisk together coconut flour, sweetener, protein powder, baking powder, cardamom, cinnamon, and salt in large bowl, breaking up any clumps
- 3
Stir in eggs, oil, coconut cream, and vanilla extract
- 4
Fold in chopped rhubarb
- 5
Divide batter evenly among prepared muffin cups and top each with rhubarb slice
- 6
Bake 20 to 25 minutes until golden brown and tops are set to touch
- 7
Remove and let cool completely in pan
Tips
Break up clumps in dry ingredients thoroughly before adding wet ingredients to prevent lumpy batter
Use silicone liners for easiest removal, or spray parchment liners lightly with oil
Don't overbake - muffins should spring back lightly when touched but still feel tender
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or slightly warmed
Common Mistakes
Don't overmix batter after adding wet ingredients to avoid tough muffins
Use room temperature eggs to prevent batter from seizing
Substitutions
Dairy-Free Swaps
General Alternatives
moderate
FAQ
Can I freeze these muffins?
Yes, freeze cooled muffins in airtight container up to 3 months. Thaw at room temperature or warm briefly in microwave.
What if I don't have cardamom?
Replace with extra cinnamon or try nutmeg, allspice, or ginger for different warm spice flavor profiles.
Can I use frozen rhubarb?
Yes, but thaw and drain excess liquid first, then pat dry to prevent soggy muffins. Frozen may break down more during baking.