Keto Strawberry Rhubarb Muffins

I just love visiting my local market this time of year and walking around, browsing the products. There are so many beautiful flowers, juicy berries and other locally grown produce! 🍓

Inspired by my latest visit and purchases, I am lovin’ these keto strawberry rhubarb muffins.

Ingredients

1 cup almond flour
1 cup unsweetened almond milk
1/2 cup coconut flour
1/2 cup fresh strawberries, diced
1/2 cup rhubarb, diced
1/3 cup Swerve brown
1/4 cup plain full fat Greek yogurt
1/4 cup coconut oil, melted
2 large eggs
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp xantham gum
Pinch of salt

Yields: 12 muffins
Per serving/muffin*:
Calories: 148
Net carbs: 3
Protein (grams): 4
Fat (grams): 12

Prep time: 15 min
Cook time: 30 min
Total time: 1 hour

* Net carbs and other nutritional information may vary based on brand used

Directions

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.

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Keto Strawberry Rhubarb Muffins

Yield: 12 muffins

Author: Georgiana Elias

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

I just love visiting my local market this time of year and walking around, browsing the products. There are so many beautiful flowers, juicy berries and other locally grown produce! 🍓 Inspired by my latest visit and purchases, I am lovin’ these keto strawberry rhubarb muffins.

Ingredients

• 1 cup almond flour
• 1 cup unsweetened almond milk
• 1/2 cup coconut flour
• 1/2 cup fresh strawberries, diced
• 1/2 cup rhubarb, diced
• 1/3 cup Swerve brown
• 1/4 cup plain full fat Greek yogurt
• 1/4 cup coconut oil, melted
• 2 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp xantham gum
• Pinch of salt

Instructions

1. Preheat oven to 350F.
2. In a medium bowl, mix together the almond flour, coconut flour, Swerve brown, baking powder, xantham gum and salt. Set aside.
3. 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.
4. 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.
5. Fold in the diced strawberries and rhubarb.
6. Divide the batter between 12 silicone or parchment lined muffin molds.
7. Bake 25-30 min, then remove the muffins from the oven and allow to cool at least 15 min before unmolding.
8. The strawberry rhubarb muffins can be stored in the fridge or frozen.

Nutrition Facts

Calories

148

Fat (grams)

12

Net carbs

3

Protein (grams)

4

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator