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keto strawberry rhubarb muffins
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4.5 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

Strawberry Glaze:

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

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