why make this recipe
This muffin recipe gives you a sweet berry flavor with less sugar and more good fats. It keeps carbs low and fits keto-style eating. The muffins are soft and fruity. They work for quick snacks or a light breakfast.
introduction
These Keto Strawberry Rhubarb Muffins mix fresh strawberries and rhubarb with almond and coconut flours. They use applesauce and eggs to keep the texture moist. If you like rhubarb in baked goods, try this brown sugar rhubarb cookies recipe for another simple treat that highlights rhubarb flavors.
how to make Keto Strawberry Rhubarb Muffins
Follow the simple steps below. Mix dry ingredients in one bowl and wet in another. Stir wet into dry until just combined. Fold in the fruit gently so it does not break up. Spoon into a muffin tin and bake until a toothpick comes out clean. Let cool before eating.
Ingredients :
1 cup almond flour, 1/2 cup coconut flour, 1/2 cup erythritol (or other sugar substitute), 2 tsp baking powder, 1/4 tsp salt, 1 cup unsweetened applesauce, 3 large eggs, 1 cup chopped strawberries, 1 cup chopped rhubarb, 1 tsp vanilla extract
Directions :
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, mix applesauce, eggs, and vanilla extract.
- Combine the wet and dry ingredients, then gently fold in the strawberries and rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy!
how to serve Keto Strawberry Rhubarb Muffins
Serve warm or at room temperature. They are good plain or with a small spread of butter or cream cheese. Pair with coffee or tea for breakfast or a snack.
how to store Keto Strawberry Rhubarb Muffins
Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. To freeze, wrap each muffin and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.
tips to make Keto Strawberry Rhubarb Muffins
- Chop fruit into small, even pieces so they cook evenly.
- Do not overmix the batter; stir until just combined.
- If rhubarb is very tart, add a little more erythritol to taste.
- Use room temperature eggs for better mixing.
- Check muffins a few minutes before time is up to avoid overbaking.
variation (if any)
- Add 1/4 cup chopped nuts like pecans for crunch.
- Stir in 1/2 tsp ground cinnamon for warm flavor.
- Use frozen berries if fresh are not available; do not thaw to avoid extra liquid.
FAQs
Q: Can I use another sweetener?
A: Yes. Use your preferred keto sweetener. Adjust amount if it is sweeter or less sweet than erythritol.
Q: Can I replace applesauce?
A: You can use mashed banana, but that adds carbs. For keto, use a low-carb applesauce or reduce other liquids.
Q: How do I keep muffins from getting soggy with fruit?
A: Chop fruit small and pat it dry. Fold fruit in last and do not overmix. Bake until a toothpick is clean.
Q: Can I make these dairy-free?
A: Yes. The basic recipe has no dairy. Use non-dairy butter or spreads if you want a topping.
Q: Will the coconut flour make them dry?
A: Coconut flour absorbs liquid. The applesauce and eggs help keep them moist. Do not add extra coconut flour.
Keto Strawberry Rhubarb Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Description
These Keto Strawberry Rhubarb Muffins combine fresh strawberries and rhubarb with almond and coconut flours, offering a soft, fruity treat with less sugar and more healthy fats, perfect for snacks or a light breakfast.
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or other sugar substitute)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened applesauce
- 3 large eggs
- 1 cup chopped strawberries
- 1 cup chopped rhubarb
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease it.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, mix applesauce, eggs, and vanilla extract.
- Combine the wet and dry ingredients, then gently fold in the strawberries and rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy!
Notes
For best results, chop fruit into small, even pieces and do not overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
