Rhubarb is one of those veggies that I rarely cook with, not because I don’t like it, I just never think to try it. To be honest, I think the only time I’ve had rhubarb is in my mom’s strawberry rhubarb pie. So when my boss gave me a big bag of it I was a little hesitant because I wasn’t sure if I would use it all!
The first thing I made with it was strawberry rhubarb chia seed jam. It’s so good and takes no time to whip up. It’s great on toast, in yogurt or even on ice cream – yumm!
Next up was this recipe. I knew I wanted to make a low-carb muffin and these turned out delicious. When baking with low-carb flours, I find it hard to get an end product that is moist and not dry or crumbly. These muffins definitely deliver! If you don’t have rhubarb on hand, feel free to substitute with your favourite fruit.
These are the perfect low-carb, low-sugar snack to go!
- 1/3 cup unsalted butter, melted
- 1/3 cup xylitol
- 3 eggs
- 1/3 cup coconut milk
- 1 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup rhubarb, diced
- 1/2 cup strawberries, diced
- Preheat oven to 350F. Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together melted butter, xylitol, eggs, coconut milk and vanilla.
- In a separate bowl, mix together almond flour, coconut flour, cinnamon, baking soda and salt.
- Add dry ingredients to the wet ingredients and mix to combine.
- Stir in rhubarb and strawberries.
- Using an ice cream scoop or spoon, fill the 12 muffin liners.
- Bake for 25-30 minutes until the edges are golden.
- Remove from oven and transfer to a cooling rack.
- Enjoy!
- 104 Calories, 10g Carbs, 8g Fibre, 2g Net Carbs, 7g Fat, 4g Protein, 1g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Low-Carb Strawberry Rhubarb Muffins - the perfect afternoon snack! #keto #lowcarb #glutenfree Click To Tweet 
I LOVE RHUBARB. 🙂 Looks yummy!
Thanks!! It’s awesome in muffins 🙂
Can you use unsweetened almond milk instead of coconut milk?
Woow these look delicious! I like the tiny pieces of rhubarb and strawberry, looks yum!
Thanks Sophie!
These look totally yummy!! Can you sub regular flour and sugar? Any differences in amounts to use? Thanks so much!!
Thanks Judy! This recipe uses low-carb flours so I’m not sure what the conversion would be for regular flour. You can sub regular sugar for xylitol though 😉
What are the conventions for if you used almond flour or gluten free flour vs a coconut almond flour mix?
Coconut flour is usually drier so you may need less. Not exactly sure of the coversion though.
Can you substitute for coconut sugar? Bc I cant Find that other one in stores.
Hi Sarah, yes you can 😉
Hi there ! I can’t wait to try this can I sub xylitol for monk fruit ?
Yes, you sure can!
This is honestly one of the best keto muffins that I have made. I did not have coconut milk so I used half cream cheese and half cream and they turned out perfect and so moist. Don’t overbake because they really are moist.
That’s awesome Mary! Great idea with the substitutions. Glad you enjoyed them 😉
Can I use almond milk instead of coconut milk?
I haven’t tried it, but it should be fine!
Can you use unsweetened almond milk instead of coconut milk?
You can try it! You might need to add a bit more fat like butter or coconut oil.
These looks so good! Do you use this muffin batter for any other recipes?
Thanks Suzanne! I have not used it for other recipes, but it could easily be done in a 9×9 pan instead. You’d just have to cook it a bit longer 😉
Thanks for sharing! Do they keep long?
Probably 3-5 days in the fridge, they freeze well too!