Keto Strawberry Rhubarb Muffins Recipes

STRAWBERRY RHUBARB MUFFINS

Steps:

• Heat oven to 400 degrees.
• Mix flour, baking powder, sugar, and salt in a large bowl.
• Combine egg, milk, and oil in a small bowl; stir into flour mixture with a fork JUST until moistened.
• Fold in rhubarb and sliced strawberries.
• Fill paper lined muffin tins 2/3 full with batter.
• Press a strawberry half gently into top of each muffin.
• Sprinkle tops generously with sugar.
• Bake until golden, about 20- 25 minutes.
• Cool before serving.

KETO STRAWBERRY RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees and line 2 muffin pans with cupcake liners.
• In a large bowl measure and sift the almond flour and set it aside.
• Add the baking powder and salt to the dry ingredients.
• In another large bowl, using an electric mixer combine the cream cheese, butter, vanilla extract and beat on high until light and fluffy.
• Add the sugar substitute and continue to mix well.
• Add in the eggs one at a time, mixing well between each addition.
• Next, add the dry ingredients one tablespoon at a time until it is fully incorporated into the batter.
• Lastly, gently fold in the sliced strawberries and rhubarb.
• Pour cake batter into two cupcake-lined muffin pans.
• Bake for 20-25 minutes or until an inserted toothpick comes out clean.
• Muffins can be stored for up to 5 days in the refrigerator or frozen for up to 3 weeks.

CRUMBLY KETO STRAWBERRY RHUBARB MUFFINS

Steps:

• Melt butter and coconut oil together. Whisk the eggs together in a separate bowl, Add the all other ingredients into the mixing bowl with eggs and mix until well combined.
• Preheat the oven to 350F. Use an ice cream scoop to portion into prepared muffin tin. Sprinkle with additional cinnamon.
• Bake for 25-30 minutes until they are golden brown and toothpick comes out clean.

KETO STRAWBERRY RHUBARB MUFFINS

Steps:

• Preheat oven to 350F.
• In a medium bowl, mix together the almond flour, coconut flour, Swerve brown, baking powder, xantham gum and salt. Set aside.
• In a large bowl, using a hand mixer, whisk together the yogurt, coconut oil, eggs and vanilla extract until well combined and frothy, about 2 min.
• Slowly incorporate the dry ingredients, then the almond milk. Continue to whisk with the hand mixer for 2-3 min, until you get a smooth and airy batter.
• Fold in the diced strawberries and rhubarb.
• Divide the batter between 12 silicone or parchment lined muffin molds.
• Bake 25-30 min, then remove the muffins from the oven and allow to cool at least 15 min before unmolding.
• The strawberry rhubarb muffins can be stored in the fridge or frozen.