Keto Rhubarb Muffins are a delicious way to bring a touch of tart sweetness to your baking. With almond and coconut flour as the base, these muffins are tender, flavorful, and topped with a buttery crumb that gives them bakery-style appeal.
This recipe brings me back to springtime morning when rhubarb would be the first fresh produce to appear in my mom's garden. It's a seasonal favorite similar to my Rhubarb Crumb Muffins, I've updated this recipe into a keto-friendly treat.
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Why You'll Love This Recipe
Low carb: made with almond flour and coconut flour, these muffins fit perfectly into a keto lifestyle.
Bakery style: the crumb topping adds a crunchy, cinnamon-spiced layer that makes them extra special.
Seasonal treat: fresh rhubarb gives these muffins a tangy burst of flavor that balances the sweetness.
Key Ingredients for Keto Rhubarb Muffins
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Almond flour: keeps the muffins light with a slightly nutty flavor.
- Coconut flour: adds texture and helps absorb moisture.
- Rhubarb: fresh diced rhubarb brings tartness that pairs beautifully with the sweetener.
- Granulated sweetener: a keto-friendly option like Swerve keeps these muffins sugar-free.
- Crumb topping: made with almond flour, cinnamon, and butter for that classic muffin-shop finish.
Ingredient Substitutions
- Use strawberries instead of rhubarb for a sweeter fruit muffin.
- Swap ghee for butter and heavy cream with coconut cream for a dairy-free option. (Also paleo friendly)
- Swap monk fruit sweetener for Swerve.
Variations on Keto Rhubarb Muffins
- Nutty crunch: add chopped pecans or walnuts to the crumb topping.
- Citrus twist: stir in a little orange or lemon zest for extra brightness.
- Mini muffins: bake the batter in a mini muffin tin for snack-sized bites.
Tips for Perfect Keto Baking
- Don't overmix: stir just until combined to ekep muffins light and fluffy.
- Chop rhubarb small: small, even pieces distribute better and bake more evenly.
- Watch baking time: keto flours can brown quickly, check at 20 minutes.
How to Store
Keep keto rhubarb muffins in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them up to 3 months.
More Easy Keto Recipes
If you enjoy these keto rhubarb muffins, try my Apple Dutch Baby, Paleo Pumpkin Muffins, Keto Rhubarb Dream Bars, and Keto Banana Bread.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Rhubarb Muffins with Crumb Topping
Equipment
- Muffin tin
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Ingredients
For the Muffins
- 1 cup almond flour
- ¼ cup coconut Flour
- ⅔ cup granulated sweetener of choice
- 1 cup diced rhubarb
- ¼ teaspoon pink himalayan salt
- 1 teaspoon baking powder
- ¼ cup heavy cream
- ¼ cup water
- 4 tablespoons butter
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping
- ½ cup almond flour
- 1 tablespoon hemp seed
- ¼ teaspoon salt
- 2 tablespoons granulated sweetener
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
To make the crumb topping
- In a small mixing bowl, combine the almond flour, hemp seed, sweetener, salt, and cinnamon.
- Add the softened (or melted) butter to the dry ingredients and using either your fingers or a fork, combine the two until you have small crumbs.
To make the Rhubarb Muffins
- In a large mixing bowl combine the almond flour, coconut flour, Swerve Granulated Sweetener, salt, and baking powder.
- Add the diced rhubarb to the dry mix ingredients and toss to coat. Set aside.
- In another mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
- Make a well in the dry ingredients and pour in the egg mixture, then add the melted butter. Stir to combine well.
- Line a muffin pan with paper liners and scoop about ¼ cup of batter into muffin pan.
- Bake at 350 degrees for 20-25 minutes. Or, until muffins are lightly browned on top and no crumbs stick to a toothpick when inserted into the center of muffin.
- Cool completely before serving. Store in refrigerator up to 1 week. May be frozen up to 3 months.
Esme says
OMG, these keto rhubarb muffins are the bomb! They are so moist, have just the right amount of sweetness, and the crumb topping pushes them over the edge! I was concerned because I only had frozen rhubarb, but I left it frozen, mixed it in as the last step, put the crumb mixture on top, and off they went into the oven. 22 minutes later, they were perfectly baked. I couldn't find my hemp seeds, so I finely chopped enough walnuts for the equivalent amount, and that worked out just fine. I like following a recipe exactly, but Shelby created enough wiggle room for me to "cheat" with frozen rhubarb and walnuts because her recipe is such a winner. These perfect little gems were eaten up the next day at a party, and everyone wanted the recipe (even the "no keto ever" diehards, ha ha ha!). Thank you so much for your great recipes, your wonderful palate, and all the love and work you put into every creation for your readers. Blessings to you and yours!
Nancy-Jean says
The only thing to make this recipe better is with MORE rhubarb. The next time I make them I plan to use half cup to one cup more. Yes, it will make the muffin softer , but oh so flavourful.
Shelby Law Ruttan says
Hi Nancy-Jean, thanks for your input! Glad you enjoyed the muffins! Shelby
Jenny says
I substituted goat’s milk for the cream and water, and apple sauce for the butter in the muffin batter, and coconut oil in the topping, baked for 28 minutes and they were perfect! Thank you!
Paula says
Baked in a long narrow loaf pan. started checking for fineness at 35 minutes. Done at 40. very tender crumb so cut carefully. Yummy!
Mary Lilly says
Delicious wasn't quite done @25 min. at high altitude
Shelby Law Ruttan says
Hi Mary, thank you! I don't have experience with high altitude cooking, but glad these were delicious for you! Shelby
Kathleen says
Can you use frozen rhubarb?
Shelby Law Ruttan says
Hi Kathleen, I have not, but as long as it is frozen when you put it in the muffin, I think you should be fine. Shelby
heather says
These were so tasty, and guilt free! Thank you !
Shelby Law Ruttan says
Hi Heather, so glad you enjoyed them!
heather says
Tried these today and they're yummy! Five stars! Only complaint is that they are small and so I have to eat two, haha.
Thanks for the recipe!
H
Shelby Law Ruttan says
🙂 Well that's not a bad thing at all! Thank you!
Carly says
This recipe was amazing! I was wondering if I could use a loaf pan and make rhubarb bread using the same recipe? I'd love to know your thoughts on this!
Shelby Law Ruttan says
Hi Carly, thank you for trying the recipe! Yes, I believe you could make it into a loaf. You would have to adjust the baking time (increase it some). I would bake it at 350 for 40 minutes, or until a toothpick came out clean.
Joyce says
Excellent results! Thank you for the recipe.
Shelby Law Ruttan says
Hi Joyce, happy to hear it! Thank you for letting me know 🙂
Pammy says
Just made these tonight Both hubby and I thought they were very good
Shelby Law Ruttan says
That's awesome! Thank you for coming back to let me know!
Pammy says
Making again tonight. Added 1 tsp cinnamon to flours and stuck 5 blueberries in each one
Jill says
I added strawberries and used stevia, this was a major win!! Soo good!
Shelby Law Ruttan says
Hi Jill! Thank you SO much for stopping back to rate the recipe and let me know. I am so happy you enjoyed them.