I made Low Carb Rhubarb Muffins that marry tart rhubarb and cinnamon into a recipe that’s just 2 net carbs each, and there’s one pantry swap I used that makes the whole thing possible.

Jump to Recipe

I never expected a muffin to make me pause, but these Rhubarb And Cinnamon Muffins did. Keto-friendly rhubarb and cinnamon muffins are just 2 net carbs each!

I love how tart rhubarb and ground cinnamon hang together, it wakes up the batter without being showy. If you chase Keto Rhubarb Desserts or scroll for Low Carb Rhubarb Muffins youll be curious about the little bursts of tang and the spice that sneaks in.

I kept it simple on purpose and maybe messed with the balance a bit, but thats what made me keep coming back for another.

Ingredients

Print Recipe (No Advertisments)

Almond flour: Nutty, rich in protein and fiber, low carbs so muffins stay moist.
Coconut flour: Absorbs liquid, adds fiber, little carbs, needs eggs for structure.
Erythritol: Sweet without sugar, zero net carbs, can cool the mouth taste.
Cinnamon: Warm spice, makes things taste cozy, may help blood sugar.
Eggs: Binders that add protein, lift and moisture, so muffins dont fall.
Butter: Adds fat, flavor and tenderness, keeps crumb rich not dry.
Sour cream: Gives tang, extra fat for softness, makes crumbs tender and moist.
Rhubarb: Tart, bright fruit that cuts sweetness, gives juicy pockets of flavor.

Ingredient Quantities

2 1/2 cups (240 g) almond flour

1/4 cup (30 g) coconut flour

1/2 cup (100 g) granulated erythritol or monk fruit sweetener i usually use erythritol

2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp salt

4 large eggs

1/2 cup (113 g) unsalted butter, melted

1/2 cup (120 g) full fat sour cream or full fat Greek yogurt

1 tsp vanilla extract

1 tsp lemon zest

1 1/2 cups chopped rhubarb (about 200 g)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.

2. In a large bowl whisk together 2 1/2 cups (240 g) almond flour, 1/4 cup (30 g) coconut flour, 1/2 cup (100 g) granulated erythritol, 2 tsp baking powder, 2 tsp ground cinnamon, and 1/4 tsp salt — break up any clumps.

3. In another bowl whisk 4 large eggs until slightly frothy, then stir in 1/2 cup (113 g) melted unsalted butter (cooled a bit), 1/2 cup (120 g) full fat sour cream or Greek yogurt, 1 tsp vanilla extract and 1 tsp lemon zest until smooth.

4. Pour the wet into the dry and fold gently until mostly combined; dont overmix or the muffins will be dense.

5. Pat 1 1/2 cups (about 200 g) chopped rhubarb dry with paper towels, toss it with about 1 tsp almond flour to prevent sinking, then fold the rhubarb into the batter.

6. Let the batter rest 3 to 5 minutes so the coconut flour absorbs moisture and the batter firms up; if it looks too thick add 1 Tbsp almond milk or water.

7. Divide the batter into the prepared tin, filling each cup about 3/4 full so there’s room to rise.

8. Bake at 350°F (175°C) for 20 to 25 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.

9. Cool muffins in the tin 8 to 10 minutes, then transfer to a wire rack to cool completely so they dont get soggy.

10. Store cooled muffins in an airtight container in the fridge up to 5 days or freeze for longer; to refresh reheat briefly in a toaster oven. Tip: use room temp eggs and let melted butter cool a bit before mixing, and if you like sweeter muffins add an extra tablespoon of erythritol because rhubarb is tart.

Equipment Needed

1. Oven and 12-cup muffin tin (preheat to 350°F)
2. Muffin liners or pastry brush and melted butter/neutral oil to grease
3. Mixing bowls (one large for dry, one for wet)
4. Whisk
5. Rubber spatula or wooden spoon for folding the batter, dont overmix
6. Measuring cups, measuring spoons and kitchen scale (grams for accuracy)
7. Microplane or fine grater for lemon zest
8. Sharp knife and cutting board to chop rhubarb
9. Paper towels or clean kitchen towel to pat rhubarb dry
10. Wire cooling rack and toothpick to check doneness

FAQ

Can I use frozen rhubarb?

Yes, you can. Thaw it first and drain off any extra liquid, then pat it dry with paper towels. Toss the chunks in a little almond flour so they dont sink to the bottom, and fold them in at the end so you dont overmix.

What if I want a different sweetener?

Granular erythritol works best for texture and measures 1 to 1 with the recipe. Monk fruit granular is fine too at 1 to 1. If you switch to a liquid sweetener cut back a bit on the sour cream or other liquid and taste the batter before baking.

Can I make these dairy free?

Yep. Swap melted coconut oil for the butter in the same amount, and use a full fat coconut yogurt or a dairy free sour cream instead of the sour cream. Texture will be a touch different but still good.

How do I avoid soggy muffins from the rhubarb?

Chop the rhubarb small, drain and pat it dry, and toss with a tablespoon or two of almond flour. Dont overmix the batter, fill the tins evenly, and bake until a toothpick comes out with a few moist crumbs not wet batter.

What are the carbs per muffin?

Rough estimate is about 42 to 44 g net carbs for the whole batch based on these ingredients. If you make 12 muffins thats about 3.5 g net carbs each. Exact numbers will change with your brands and portion size so use your own nutrition calculator if you need precision.

Can I make mini muffins or double the recipe?

Yes to both. For mini muffins start checking at 10 minutes they bake much faster. For a double batch just multiply ingredients and watch bake time may increase a few minutes, keep testing with a toothpick.

Rhubarb And Cinnamon Muffins (Keto) Recipe Substitutions and Variations

Almond flour: swap for hazelnut flour or sunflower seed flour (nut free option). Use the same weight (240 g). Sunflower seed flour can sometimes turn green when it hits baking soda but it still bakes fine.
Coconut flour: replace by adding about 1/3 to 1/2 cup extra almond flour plus 1 extra egg or 2 tbsp more sour cream to keep the batter moist. Coconut flour soaks up liquid fast so do not try a 1:1 swap.
Granulated erythritol: use allulose or a powdered monk fruit/erythritol blend 1:1. Allulose browns better and gives a softer crumb, erythritol gives that cooling aftertaste, so pick what you like.
Eggs: make flax or chia eggs instead for each egg mix 1 tbsp ground flaxseed or chia with 3 tbsp water, let sit 5 minutes. For firmer structure add 1/2 tsp xanthan gum. It will be a bit denser but still tasty.

Pro Tips

– Let the batter rest a few minutes before scooping, coconut flour soaks up liquid fast so the batter firms up and you wont end up with watery muffins. If it feels too stiff add 1 tablespoon of almond milk at a time until it looks right, dont dump a bunch or youll change the texture.

– To stop the rhubarb from sinking, pat it dry and toss it with a little almond flour, then fold it in gently so you dont break it up. Bigger chunks hold up better in muffins, so chop coarsely not finely.

– Erythritol can taste cool and sometimes gritty, especially if you used granulated. If you want smoother mouthfeel, pulse it to a finer grind in a spice grinder or use a small amount of powdered monk fruit with it, and taste the batter before baking so you can add a tiny bit more sweetener if needed.

– Avoid overmixing the batter or youll get dense muffins, and use room temp eggs and slightly cooled melted butter so the fat emulsifies better. Cool muffins on a wire rack after 8 to 10 minutes in the tin or theyll get soggy, and if tops brown too fast tent with foil for the last few minutes of baking.

Rhubarb And Cinnamon Muffins (Keto) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Low Carb Rhubarb Muffins that marry tart rhubarb and cinnamon into a recipe that’s just 2 net carbs each, and there’s one pantry swap I used that makes the whole thing possible.

Servings

servings

Calories

358

kcal

Equipment: 1. Oven and 12-cup muffin tin (preheat to 350°F)
2. Muffin liners or pastry brush and melted butter/neutral oil to grease
3. Mixing bowls (one large for dry, one for wet)
4. Whisk
5. Rubber spatula or wooden spoon for folding the batter, dont overmix
6. Measuring cups, measuring spoons and kitchen scale (grams for accuracy)
7. Microplane or fine grater for lemon zest
8. Sharp knife and cutting board to chop rhubarb
9. Paper towels or clean kitchen towel to pat rhubarb dry
10. Wire cooling rack and toothpick to check doneness

Ingredients

2 1/2 cups (240 g) almond flour
1/4 cup (30 g) coconut flour
1/2 cup (100 g) granulated erythritol or monk fruit sweetener i usually use erythritol
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
4 large eggs
1/2 cup (113 g) unsalted butter, melted
1/2 cup (120 g) full fat sour cream or full fat Greek yogurt
1 tsp vanilla extract
1 tsp lemon zest
1 1/2 cups chopped rhubarb (about 200 g)

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
In a large bowl whisk together 2 1/2 cups (240 g) almond flour, 1/4 cup (30 g) coconut flour, 1/2 cup (100 g) granulated erythritol, 2 tsp baking powder, 2 tsp ground cinnamon, and 1/4 tsp salt — break up any clumps.
In another bowl whisk 4 large eggs until slightly frothy, then stir in 1/2 cup (113 g) melted unsalted butter (cooled a bit), 1/2 cup (120 g) full fat sour cream or Greek yogurt, 1 tsp vanilla extract and 1 tsp lemon zest until smooth.
Pour the wet into the dry and fold gently until mostly combined; dont overmix or the muffins will be dense.
Pat 1 1/2 cups (about 200 g) chopped rhubarb dry with paper towels, toss it with about 1 tsp almond flour to prevent sinking, then fold the rhubarb into the batter.
Let the batter rest 3 to 5 minutes so the coconut flour absorbs moisture and the batter firms up; if it looks too thick add 1 Tbsp almond milk or water.
Divide the batter into the prepared tin, filling each cup about 3/4 full so there's room to rise.
Bake at 350°F (175°C) for 20 to 25 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.
Cool muffins in the tin 8 to 10 minutes, then transfer to a wire rack to cool completely so they dont get soggy.
Store cooled muffins in an airtight container in the fridge up to 5 days or freeze for longer; to refresh reheat briefly in a toaster oven. Tip: use room temp eggs and let melted butter cool a bit before mixing, and if you like sweeter muffins add an extra tablespoon of erythritol because rhubarb is tart.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.