Low-Carb Strawberry Rhubarb Muffins

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!strawberry_rhubarb_muffins_low-carb_www-thehappyhealthfreak-com

Low-Carb Strawberry Rhubarb Muffins
Serves 12
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  1. 1/3 cup unsalted butter, melted
  2. 1/3 cup xylitol
  3. 3 eggs
  4. 1/3 cup coconut milk
  5. 1 tsp vanilla
  6. 3/4 cup almond flour
  7. 1/4 cup coconut flour
  8. 1 tsp cinnamon
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  11. 1 1/2 cup rhubarb, diced
  12. 1/2 cup strawberries, diced
  1. Preheat oven to 350F. Line a muffin tin with 12 paper liners.
  2. In a medium bowl, mix together melted butter, xylitol, eggs, coconut milk and vanilla.
  3. In a separate bowl, mix together almond flour, coconut flour, cinnamon, baking soda and salt.
  4. Add dry ingredients to the wet ingredients and mix to combine.
  5. Stir in rhubarb and strawberries.
  6. Using an ice cream scoop or spoon, fill the 12 muffin liners.
  7. Bake for 25-30 minutes until the edges are golden.
  8. Remove from oven and transfer to a cooling rack.
  9. Enjoy!
Nutritional info per muffin
  1. 104 Calories, 10g Carbs, 8g Fibre, 2g Net Carbs, 7g Fat, 4g Protein, 1g Sugar
  2. 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.
The Happy Health Freak http://thehappyhealthfreak.com/
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  • AZ@...And a Dash of Cinnamon September 29, 2016 at 3:44 pm

    I LOVE RHUBARB. πŸ™‚ Looks yummy!

  • Sophie October 2, 2016 at 6:34 am

    Woow these look delicious! I like the tiny pieces of rhubarb and strawberry, looks yum!

  • Judy June 10, 2017 at 1:36 pm

    These look totally yummy!! Can you sub regular flour and sugar? Any differences in amounts to use? Thanks so much!!

    • happyhealthfreak June 10, 2017 at 1:48 pm

      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 πŸ˜‰

  • Brigid June 30, 2017 at 9:46 am

    What are the conventions for if you used almond flour or gluten free flour vs a coconut almond flour mix?

    • happyhealthfreak June 30, 2017 at 10:16 am

      Coconut flour is usually drier so you may need less. Not exactly sure of the coversion though.

  • Sarah Kinney May 29, 2018 at 7:59 pm

    Can you substitute for coconut sugar? Bc I cant Find that other one in stores.

  • Kat March 3, 2019 at 4:12 pm

    Hi there ! I can’t wait to try this can I sub xylitol for monk fruit ?

  • Mary May 22, 2019 at 10:16 am

    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.

    • happyhealthfreak May 23, 2019 at 9:49 pm

      That’s awesome Mary! Great idea with the substitutions. Glad you enjoyed them πŸ˜‰

  • tammy June 6, 2019 at 7:07 pm

    Can I use almond milk instead of coconut milk?


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