Keto Rhubarb Muffins Recipe

Name: Keto Rhubarb Muffins
Prep time: 10M
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 0.33 Unsalted Butter Stick; 0.33 Xylitol; 3 Egg (Whole); 0.33 Coconut Milk Unsweetened; 1 Vanilla Extract; 0.5 Organic High Fiber Coconut Flour; 1 Baking Powder (Straight Phosphate, Double Acting); 0.25 Salt; 1.5 Cinnamon; 0.33 Nutmeg (Ground); 1.5 Rhubarb

2.1g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.9g

Protein

8.6g

Fat

2.6g

Fiber

123.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/3 cup Unsalted Butter Stick
0 1/3 cup Xylitol
3 large Egg (Whole)
0 1/3 cup Coconut Milk Unsweetened
1 tsp Vanilla Extract
0 1/2 cup Organic High Fiber Coconut Flour
1 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/4 tsp Salt
1 1/2 tsp Cinnamon
0 1/3 tsp Nutmeg (Ground)
1 1/2 cup, diced Rhubarb

DIRECTIONS

Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.
Whisk the melted butter, xylitol, room temperature eggs, coconut milk and vanilla until blended.
In a small bowl combine the coconut flour (reserve 1 tablespoon), baking powder, salt, ground cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.
Toss the rhubarb with 1 tablespoon reserved coconut flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool completely in the pan, at least 20 minutes. Enjoy slightly warm or at room temperature.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.