Keto Strawberry Rhubarb Muffins
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Canadian
Servings
24
Prep Time
10 minutes
Cook Time
25 minutes
Calories
205
These keto strawberry rhubarb muffins are bursting with strawberry and rhubarb yumminess. Made with almond flour (or coconut flour), ensures that they are gluten-free and keto-friendly!

Ingredients
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2 1/2 cups of Finely Milled Almond Flour, measured and sifted
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or ½ cup + 1 TBSP coconut flour - sifted
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2 ¼ cup granulated sugar substitute, I used ½ cup Monk Fruit
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1 cup fresh sliced strawberries
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1 cup of fresh sliced rhubarb
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1 teaspoon vanilla extract
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8 eggs, room temperature
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8 oz full-fat cream cheese, room temperature
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1/2 cup unsalted butter, room temperature
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1/2 teaspoon of salt
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2 teaspoons baking powder
Directions
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.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- 205
- Saturated Fat
- 8.4 grams
- Cholesterol
- 75 milligrams
- Sodium
- 76 milligrams
- Carbs
- 4.9 grams
- Fat
- 17.8 grams
- Fiber
- 2 grams
- Sugar
- 1.5 grams
- Protein
- 5.5 grams