Recipes

Keto Rhubarb Muffins Recipe

Atkins Keto Rhubarb Muffins
2.1g
Net Carbs
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

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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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

  1. Preheat oven to 350°F.  Prepare 10 wells of a muffin tin with paper liners or spray with oil.  
  2. Whisk the melted butter, xylitol, eggs, coconut milk and vanilla until blended.     
  3. 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.   
  4. 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 for 10 minutes in the pan and then place on a cooling rack for 15 minutes.  Enjoy slightly warm or at room temperature.    

Cooking Tip

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