Keto Rhubarb Muffins with Crumb Topping

Keto rhubarb muffin with golden brown crumb topping in a purpla paper liner, resting on a cooling rack.

4.78 from 18 votes

Keto Rhubarb Muffins with Crumb Topping

These keto rhubarb muffins with crumb topping are tender, slightly sweet, and perfectly balanced with tart rhubarb. A great option for low carb breakfasts or snacks.

Course Breakfast

Cuisine American

Keyword almond flour rhubarb muffins, coconut flour muffins, Keto Rhubarb Muffins, keto rhubarb recipes, low carb rhubarb muffins, Rhubarb muffins keto, sugar free rhubarb muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 185kcal

Author Shelby Law Ruttan

Equipment

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.

Notes

Notes:

These muffins are very fragile when warm, therefore, it is important to allow these muffins to cool completely before consuming. For this same reason it is highly recommended you use the parchment paper liners when baking.

Nutrition