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.