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Keto Rhubarb Muffins | Easy Keto Recipes

Do you want a muffin that is easy to make, healthy, and tastes great? You need these Best Easy Keto Rhubarb Muffins! Made with almond flour, coconut flour, eggs, and tangy fresh rhubarb, they taste just like the original but are low carb. They are the perfect summer muffin with a cinnamon crunch top. These muffins can be used as an afternoon snack or breakfast on your keto diet.

Front view of a keto rhubarb muffin

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These are some of the best easy keto rhubarb muffins you will ever have. They’re light, fluffy, and sweet with a tart twist from the rhubarb filling. You can enjoy them as breakfast or dessert in no time flat. The recipe is easy to whip up so that even if you’re not much of a baker, these could be your new go-to low carb dish for any occasion.

If you’ve been on the fence about trying the keto diet yourself, I highly recommend making these muffins – they taste like my childhood rhubarb cakes but without any guilt. Plus, with a bowl and a blender, cleanup is a breeze too (especially if your kids are helping).

Keto rhubarb muffin tops

What is rhubarb?

Rhubarb is a tangy vegetable with stems that are typically tart and red. The leaves of rhubarb have little to no flavor and are not eaten, but the cooked or raw stalks can be used in pies, jams, tarts, or even wine. Rhubarb grows in bunches in spring, but they’re easy to find in grocery stores as well. 

A bowl of chopped rhubarb

How to store rhubarb

If you look through the produce in grocery stores from spring even into summer, rhubarb is often available even if you don’t have your own in your garden.

The best way to store it that I’ve found involves a couple of tips. If you leave the rhubarb completely unprotected in your fridge, it will cause its exposed ends to dry out and become limp within just a few days due to water loss. 

On the other hand, sealing the stalks tightly in zipper-lock bags or plastic wrap causes them to turn limp. This happens because airtight storage traps the ripening hormone ethylene. It activates enzymes that break down and soften the cell walls in many fruits and vegetables.

If you store rhubarb in foil, it will stay fresh for two weeks or even longer. The key is to wrap the stalks snugly enough so that they don’t dry out. Also, don’t crimp the ends of the foil too tightly off from air circulation so that the ethylene gas can escape. 

Therefore, wrap the rhubarb tightly enough to make a neat bundle, but don’t tightly crimp the edges.

stalks of rhubarb sitting on a table

Isn’t it beautiful? I love rhubarb!

What else can you do with rhubarb?

  • Make keto rhubarb muffins! 
  • Use it in pies, tarts, or bars
  • Boil the stalks with your desired sweetener to create a syrup for your keto desserts and drinks like keto pudding, meringue shells, custard sauce…or as an ice cream topping. You could also use this syrup in cocktails or mocktails too! 
  • Mix it into a keto smoothie!
Keto rhubarb muffins

Are rhubarb muffins keto?

Rhubarb is low carb! It’s keto-friendly too. How many carbs are in rhubarb? A half-cup serving contains about 1.7 g net carbs and only about 13 calories. 

The keto rhubarb muffins are delicious and easy to make. They’re a great breakfast or as an afternoon snack on keto diet. The recipe is simple enough that even if you’re not much of a baker, this could be your new go-to low carb recipe for any summer brunch or breakfast. I highly recommend making these keto rhubarb muffins – just that rhubarb flavor sends me back to the summers of my childhood.

How good Mrs. West could have written such books and collected so many hard works, with all her family cares, is still more a matter of astonishment! Composition seems to me impossible with a head full of joints of mutton and doses of rhubarb.

– Jane Austen, Letters of Jane Austen

🍽 Equipment needed for keto rhubarb muffins

Closeup view of a keto rhubarb muffin

🥘 Ingredients in low carb rhubarb muffins

Muffin Topping

Ingredients in keto rhubarb muffins

🔪 Instructions: how to make keto rhubarb muffins

You know those muffin cups that you always seem to have in the back of your cupboard, just waiting for a chance to show off their true colors? Well, today is finally the day; go ahead and whip out 12 silicone baking cups or other liners before preheating the oven to 325 degrees Fahrenheit.

Next, place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. If you don’t have a blender or just don’t want to use it, this can also be done in a standing mixer.

After that, place the almond and coconut flours in a large bowl along with the baking powder, salt, and sweetener and whisk them together evenly.

Then mix the wet ingredients with the dry and combine with a spatula or mixer.

Now it’s time for the rhubarb! In order to prepare it to bake in the muffins, wash and then dice it into small pieces. Mix the rhubarb into the batter until it’s all well-incorporated.

💭 Top tip – keto rhubarb muffins recipe

One of my favorite tips to make muffins sounds a little odd at first. I like to use an ice cream scoop to spoon the batter into the muffin cups.

What?! An ice cream scoop?

Yes! The scoops with a trigger are the best and are a quick and easy way to get the muffin batter into the cups.

Scooping the batter into muffin cups

Therefore, once the batter’s ready, fill the dozen muffin cups about 3/4 full until all of it is evenly distributed.

This next step will really add to the taste and texture of the muffins, so don’t leave it out! Take out a small bowl and stir together the cinnamon and 3 tablespoons of granulated sweetener. Then sprinkle the mixture evenly over the top of the muffins.

A spoon putting cinnamon and sweetener on the muffins to bake

This is a great task for kids, and my son is always eager to help with the topping. Don’t worry too much if they get some on the pan instead of on the muffins. They’ll still turn out fabulous and kids love to help!

⏲️ Baking time

Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.

Rhubarb has a tart, fruity flavor that is perfect for muffins. Let these oven-baked treats cool off and enjoy the sweet simplicity of this delicious dish! Keto rhubarb muffins can be enjoyed on a keto diet and are easy to make. Win!

Keto rhubarb muffin in half

🥣 How to store

If not all the muffins are eaten right away, it’s best to keep them in the refrigerator or freezer. They’re also great to keep in the freezer and pull out one a day for a quick breakfast on the go.

They will keep in an airtight container or zipper bag for up to a week in the fridge. Or, they’ll be good for about a month in the freezer, which as I mentioned is a super-convenient way to meal prep!

You can let the muffin sit out a while to thaw, or if you’re in a hurry use the microwave. I usually warm it 30 seconds on high upside down, then flip it and warm for another 30 seconds.

Overhead view of keto rhubarb muffins

Keto breakfast muffins

If you’re looking for a keto muffin recipe to make this summer, these rhubarb low carb muffins are a fabulous choice. They have the perfect balance of sweet and tart flavors with just enough sweetness. And best yet? These gluten-free almond coconut flour ketogenic muffins are naturally sugar-free so they won’t spike your blood sugars!

These keto muffins are a low-carb, gluten-free option for anyone looking to eat fewer carbs or avoid sugars. Plus, feel free to add or subtract sweetener if you like it more or less sweet. I alter recipes all the time to my own liking.

What is your favorite type of keto muffin recipe? Do you have a go-to when it comes to healthy baked goods? Let us know in the comments below or on our social media channels (@explorermomma)!

📋 Low carb muffin recipes

  1. Orange Almond Keto Zucchini Muffins
  2. Keto Lemon Poppy Seed Muffins
  3. Cream Cheese Keto Pumpkin Muffins
  4. Keto Snickerdoodle Muffins
  5. Low Carb Coffee Cake Muffins

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Front view keto rhubarb muffin

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Front view of a keto rhubarb muffin with rhubarb in background

Easy Keto Rhubarb Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A delicious ketogenic muffin recipe with almond and coconut flours. They’re gluten-free, sugar-free, and sweet-tart rhubarb low carb muffins made with cinnamon crunch topping.

Ingredients

Muffin Topping

Instructions

    1. Take out a muffin tin and line it with 12 silicone baking cups or other liners. Preheat the oven 325 degrees Fahrenheit.
    2. Place the cream cheese, eggs, and vanilla in a blender and blend on high speed for 30-40 seconds or until well combined. OR mix together in a standing mixer.
    3. In a large bowl, place the almond and coconut flours, baking powder, salt, nutmeg, cinnamon, and sweetener and whisk together evenly.
    4. Pour the wet mixture into the dry ingredients and mix together with a spatula or mixer.
    5. Wash and dice the rhubarb into small pieces and stir it into the batter with the spatula until it's all well-incorporated.
    6. Fill the twelve muffin cups about 3/4 of the way full until the batter is evenly distributed.

    Muffin Topping

    1. Take out a small bowl and stir together the cinnamon and 3 tablespoons of granulated sweetener. Sprinkle the mixture evenly over the top of the muffins.
    2. Bake at 325 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.
    3. Let cool for at least 10-15 minutes then remove from the pan and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 166Total Fat: 12gCarbohydrates: 6gNet Carbohydrates: 1gFiber: 5gProtein: 6g

*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.

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Nutrition Disclaimer

Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.

I use MyFitnessPal.com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.  

This is as accurate as possible, but it’s best to independently calculate nutritional information on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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