Keto Strawberry Rhubarb Muffins

Keto Strawberry Rhubarb Muffins! I knew I had to make these this year because every summer we have a beautiful rhubarb plant pop-up in our garden. 

It's one of my favourite things to bake with! It's got this nice tanginess that makes muffins, cakes and pies taste so good. 

When I was little I used to take the rhubarb seeds and spread them everywhere because I loved it so much and wanted us to have more rhubarb that my Mom could make me muffins with…needless to say, she was not too pleased about me spreading rhubarb to all parts of our garden. 

But today it's my turn to make muffins and I have to say, these turned out delicious! I love the combination of strawberries and rhubarb. These are super soft inside with a crispy exterior.

If you don't have rhubarb you can also make these with strawberries and some lemon zest! Still delicious. But if you haven't had rhubarb before and you can get your hands on some.. I'd highly recommend it! You won't regret it.

Ingredients In Keto Strawberry Rhubarb Muffins

• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered/Granular Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe. **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Coconut Oil – Fantastic for a keto diet because it contains MCT’s (Medium Chain Triglycerides) which are a great energy source in ketosis. It also just happens to make super soft and delicious muffins!
• No Sugar Added Strawberry Jam – I use the E.D Smith brand but you can use any low-sugar jam.
• Blackstrap Molasses– *See the tips section for why I use this and how to substitute it if you'd like.

Tools I Used To Make Keto Strawberry Rhubarb Muffins

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Muffin Scoop – perfect for making even, rounded muffins every time! I also use this for some cookie recipes too!

Tips For Making Keto Strawberry Rhubarb Muffins

• Make sure to form these muffins how you want them to come out as they hold their shape VERY well. I use a muffin scoop for nice round muffins that are all the same size.
• When baking these, I recommend baking them on a lower rack in your oven because the tops tend to brown a bit before the middle is fully cooked through. This doesn't affect their taste though so don't worry! 
• Bake these for 25-35min. They take longer because of the moisture coming from the strawberries and rhubarb but trust me it will be worth it! These are super soft inside with a crisp top. I love them warm with some butter!
• If you don't have rhubarb, these still make great strawberry muffins! You could even add some lemon zest in the batter for delicious strawberry lemon combo!
• You don't have to use molasses in this recipe. I do because it's minimal added carbs for a strong brown-sugar-like flavour. It's also low GI for those worried about the sugars in it. It only adds 2.5 carbs to the WHOLE recipe, which is 0.31 carbs per muffin. PLUS when we are combining it with something high in fibre, we actually lower the GI effect even further. BUT if you want an alternative, you can also use a brown sugar sweetener like Sukrin for part of the sweetener called for.

Keto Strawberry Rhubarb Muffins

Serves: 8 

Ingredients:

Muffins

• 1/2 cup chopped fresh rhubarb (you can also use frozen, just don't thaw it first) 50g
• 3/4 cup chopped strawberries 100g
• 1 tbsp coconut flour, 7g
• 1 cup almond flour, 112g
• 5 1/2 tbsp coconut flour, 40g
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup powdered monkfruit/erythritol sweetener, 65g
• 1 egg, room temperature
• 1/2 cup full fat sour cream, room temperature, 120g
• 1 tsp vanilla extract
• 1/2 tsp blackstrap molasses *(OPTIONAL – see tips)
• 1/4 cup coconut oil, melted, 60g

Strawberry Glaze:
1/4 cup + 1 tsp powdered monkfruit/erythritol sweetener, 52g
1 tbsp no sugar added strawberry jam, 15g
1 tbsp milk or light cream
1 tsp lemon juice (optional, adds tanginess)
1/4 tsp vanilla extract

Directions:

1. Pre-heat your oven to 350*F.
2. In a small bowl, add your chopped rhubarb and strawberry and mix with the 1 tbsp of coconut flour until fully evenly coated. Set aside.
3. In another bowl, whisk together all of your dry ingredients, including the sweetener.
4. In a separate bowl, whisk together your egg, sour cream, vanilla extract and molasses until smooth and well-blended.
5. Add your wet ingredients to the dry including the egg mixture you just made and the melted coconut oil. 
6. Stir until a thick batter forms, then using a muffin scoop, evenly disperse the batter between 8 lined and greased muffin tins. (*Note: if you have any strange lumps or bumps in these, they will hold their shape quite well so just be aware of that when shaping them).
7. Bake for 25-35min on the lower rack of your oven. Bake until tops are browned and the centres are soft but cooked through (you can use a toothpick to check but I usually sacrifice a test muffin as these tend to still be wet EVEN when a toothpick comes out clean).
8. Let the muffins cool fully in their trays, on top of a wire rack if you have one.
9. To make the glaze, whisk together the above 5 glaze ingredients until smooth. Drizzle over the muffins or dip the muffin tops in the glaze. Let the glaze set and then..Enjoy your Keto Strawberry Rhubarb Muffins! These are best eaten warm with a pat of butter! (I re-heat mine in the microwave when I want a quick snack).

You can store these in the refrigerator for up to 5 days or freeze them in an airtight container for a future snack!

Nutrition for 1 muffin (1/8th of recipe): 214 calories | 18.2g fat | 3.7g NET carbs | 5.3g protein | 3.7g fibre

Disclaimer: this post contains some affiliate links 

Print Recipe

4.50 from 4 votes

Keto Strawberry Rhubarb Muffins

Keto muffins with strawberries and rhubarb throughout, topped with a delicious sugar free strawberry glaze.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast, Dessert

Keyword: keto muffins

Servings: 8 muffins

Calories: 214kcal

Ingredients

Muffins

• 1/2 cup chopped fresh rhubarb you can also use frozen, just don't thaw it first 50g
• 3/4 cup chopped strawberries 100g
• 1 tbsp coconut flour 7g
• 1 cup almond flour 112g
• 5 1/2 tbsp coconut flour 40g
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup powdered monkfruit/erythritol sweetener 65g
• 1 egg room temperature
• 1/2 cup full fat sour cream room temperature, 120g
• 1 tsp vanilla extract
• 1/2 tsp blackstrap molasses * OPTIONAL - see tips
• 1/4 cup coconut oil melted, 60g

Strawberry Glaze:

• 1/4 cup + 1 tsp powdered monkfruit/erythritol sweetener 52g
• 1 tbsp no sugar added strawberry jam 15g
• 1 tbsp milk or light cream
• 1 tsp lemon juice optional, adds tanginess
• 1/4 tsp vanilla extract

Instructions

• Pre-heat your oven to 350*F.
• In a small bowl, add your chopped rhubarb and strawberry and mix with the 1 tbsp of coconut flour until fully evenly coated. Set aside.
• In another bowl, whisk together all of your dry ingredients, including the sweetener.
• In a separate bowl, whisk together your egg, sour cream, vanilla extract and molasses until smooth and well-blended.
• Add your wet ingredients to the dry including the egg mixture you just made and the melted coconut oil.
• Stir until a thick batter forms, then using a muffin scoop, evenly disperse the batter between 8 lined and greased muffin tins. (*Note: if you have any strange lumps or bumps in these, they will hold their shape quite well so just be aware of that when shaping them).
• Bake for 25-35min on the lower rack of your oven. Bake until tops are browned and the centres are soft but cooked through (you can use a toothpick to check but I usually sacrifice a test muffin as these tend to still be wet EVEN when a toothpick comes out clean).
• Let the muffins cool fully in their trays, on top of wire rack if you have one.
• To make the glaze, whisk together the above 5 glaze ingredients until smooth. Drizzle over the muffins or dip the muffin tops in the glaze. Let the glaze set and then..Enjoy your Keto Strawberry Rhubarb Muffins! These are best eaten warm with a pat of butter! (I re-heat mine in the microwave when I want a quick snack).
• You can store these in the refrigerator for up to 5 days or freeze them in an airtight container for a future snack!

Notes

• Make sure to form these muffins how you want them to come out as they hold their shape VERY well. I use a muffin scoop for nice round muffins that are all the same size.
• When baking these, I recommend baking them on a lower rack in your oven because the tops tend to brown a bit before the middle is fully cooked through. This doesn't affect their taste though so don't worry! 
• Bake these for 25-35min. They take longer because of the moisture coming from the strawberries and rhubarb but trust me it will be worth it! These are super soft inside with a crisp top. I love them warm with some butter!
• If you don't have rhubarb, these still make great strawberry muffins! You could even add some lemon zest in the batter for delicious strawberry lemon combo!
• You don't have to use molasses in this recipe. I do because it's minimal added carbs for a strong brown-sugar-like flavour. It's also low GI for those worried about the sugars in it. It only adds 2.5 carbs to the WHOLE recipe, which is 0.31 carbs per muffin. PLUS when we are combining it with something high in fibre, we actually lower the GI effect even further. BUT if you want an alternative, you can also use a brown sugar sweetener like Sukrin for part of the sweetener called for.

Nutrition

Fiber: 3.7g | Calories: 214kcal | Fat: 18.2g | Protein: 5.3g | Carbohydrates: 3.7g

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