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    Home » Baked Goods » Muffins

    Keto Rhubarb Muffins with Crumb Topping

    Published: Mar 18, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    • Yummly
    This Rhubarb Muffin recipe has only 3 net carbs and is a great way to use fresh rhubarb during rhubarb season!
    Featured Image for Keto Rhubarb Muffin Recipe.
    Keto Rhubarb Muffins Pin 3
    Keto Rhubarb Crumb Muffins pin 2
    Keto Rhubarb Crumb Muffins pin 1

    Keto Rhubarb Muffins with Crumb Topping are a great way to enjoy tart rhubarb on low carb or keto diets. These delicious muffins have a sweet crumb on top of the muffins and make the perfect breakfast or snack with a hot cup of coffee.

    Keto rhubarb muffins with crumb topping on a cooling rack.
    Jump to:
    • ❤️ Why you'll these Keto Muffins
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with..
    • 📖 Recipe
    • 💬 Reviews

    ❤️ Why you'll these Keto Muffins

    Delicious Breakfast: this will become your go-to recipe for a wonderful breakfast treat or afternoon snack.

    Sweet tart flavor: this tasty little treat is perfect for rhubarb season, the tartness of the rhubarb compliments the sweetness of the muffin.

    Low carb: each muffin has just 3 net carbs per serving making them perfect for the keto diet.

    Measured muffin ingredients.
    Ingredients for the muffin batter

    🥘 Ingredients

    As an amazon associate, I earn a small commission from qualifying affiliate links.

    Please scroll to the end of this post for a printable recipe card with full instructions

    Almond flour

    Coconut Flour

    Sugar-free sweetener: you can use truvia sweetener or granulated monkfruit sweetener

    Fresh rhubarb

    Pink Himalayan Salt

    Baking Powder

    Heavy cream

    Butter

    Large eggs

    Vanilla Extract

    Hemp Seed: adds fiber, texture, and a little bit of nutty flavor to the crumb topping

    Ground Cinnamon

    Ingredients for crumb topping in a mixing bowl.
    Ingredients for the crumb topping
    Muffin crumb topping mixed together in a mixing bowl.

    🔪 Instructions

    To make the crumb topping

    1. In a small bowl, combine the almond flour, hemp seed, sweetener, salt, and cinnamon.
    2. Add the softened (or melted) butter to the dry ingredients and using your fingers or a fork, combine the topping ingredients until you have small crumbs. Set aside.
    Dry ingredients for with fresh rhubarb tossed in.

    To make the Rhubarb Muffins

    1. Preheat oven to 350 degrees F. Line muffin cups with muffin liners. Set aside.
    2. In a large bowl combine the almond flour, coconut flour, sweetener, salt, and baking powder.
    3. Add the diced rhubarb to the dry ingredients and toss to coat. Set aside.
    4. In another large mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
    5. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Add the melted butter and stir to combine well.
    6. Using a large cookie scoop, fill prepared muffin cups with muffin batter.
    7. Bake for 20 minutes, until muffins are lightly browned on top and no crumbs stick to a toothpick when inserted into the center of muffin.
    8. Remove muffins from the oven and cool completely in the muffin pan on a wire rack.
    Scooping the muffin batter into the parchment paper liners in the muffin tin.
    Unbaked muffins topped with crumb topping in muffin pan.

    🥄 Equipment

    Muffin tin: you need a 12 cup muffin pan to make this recipe

    Mixing bowls

    Chef knife

    Cutting board

    Hand whisk

    Large scoop: I use a ¼ cup sized scoop.

    Muffin liners: I recommend foil liners or parchment paper liners

    Keto Rhubarb Muffins with crumb topping cooling in baking pan on a wire rack.

    🥫Storage

    For best results, it is highly recommended that these gluten-free muffins are stored in the fridge instead of room temperature.

    Refrigerate: store in an airtight container up to 7 days.

    Freeze: store in a freezer safe airtight container up to 3 months.

    📖 Variations

    • Substitute ½ of the diced rhubarb for diced strawberries
    • Coconut oil can be substituted for the butter.
    • If paleo, substitute coconut sugar or maple syrup for the granulated sweetener.
    An almond flour muffin studded with rhubarb cut in half.

    💭 Tips

    • I highly recommend using either foil or parchment paper liners for these muffins. These type of liners are easier to remove than regular from the muffin than regular paper liners.
    • Due to the nature of the ingredients used in this recipe, is best to allow the muffins to cool completely before eating them as they are fragile when warm.
    • Be sure the butter is very soft or melted and cooled when mixing it into the topping ingredients.

    📚 Related Recipes

    Sugar-free Strawberry Rhubarb Sauce is a wonderful recipe to make with your seasonal rhubarb plant!

    Keto Rhubarb Dream Bars are so delicious and your family will never guess they are sugar free!

    These Paleo Pumpkin Muffins are loaded with chocolate and so easy to make.

    I love to use this Rhubarb Syrup recipe to top pancakes, waffles, and even in mixed drinks.

    Rhubarb fans will want to check out these 16 Must Try Rhubarb Recipes

    🍽 Serve with..

    Serve this rhubarb muffin with a hot cup of coffee or tea as part of breakfast or snack.

    Keto rhubarb muffin without a paper liner on a white plate.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this Keto Rhubarb Muffins recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured Image for Keto Rhubarb Muffin Recipe.

    Keto Rhubarb Muffins with Crumb Topping

    Shelby Law Ruttan
    This Rhubarb Muffin recipe has only 3 net carbs and is a great way to use fresh rhubarb during rhubarb season!
    4.79 from 19 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 185 kcal

    Equipment

    • Muffin tin
    • mixing bowls
    • Chef Knife
    • Cutting board
    • Hand whisk
    • Cooling rack

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Muffins

    • 1 cup almond flour
    • ¼ cup coconut Flour
    • ⅔ cup granulated sweetener of choice
    • 1 cup diced rhubarb
    • ¼ teaspoon pink himalayan salt
    • 1 teaspoon baking powder
    • ¼ cup heavy cream
    • ¼ cup water
    • 4 tablespoons butter
    • 3 large eggs
    • 1 teaspoon vanilla extract

    For the topping

    • ½ cup almond flour
    • 1 tablespoon hemp seed
    • ¼ teaspoon salt
    • 2 tablespoons granulated sweetener
    • ½ teaspoon ground cinnamon
    • 2 tablespoons butter

    Instructions
     

    To make the crumb topping

    • In a small mixing bowl, combine the almond flour, hemp seed, swerve sweetener, salt, and cinnamon.
    • Add the softened (or melted) butter to the dry ingredients and using either your fingers or a fork, combine the two until you have small crumbs.

    To make the Rhubarb Muffins

    • In a large mixing bowl combine the almond flour, coconut flour, Swerve Granulated Sweetener, salt, and baking powder.
    • Add the diced rhubarb to the dry mix ingredients and toss to coat. Set aside.
    • In another mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
    • Make a well in the dry ingredients and pour in the egg mixture, then add the melted butter. Stir to combine well.
    • Line a muffin pan with paper liners and scoop about ¼ cup of batter into muffin pan.
    • Bake at 350 degrees for 20-25 minutes. Or, until muffins are lightly browned on top and no crumbs stick to a toothpick when inserted into the center of muffin.
    • Cool completely. Store in refrigerator up to 1 week. May be frozen up to 3 months.

    Nutrition

    Serving: 1muffinCalories: 185kcalCarbohydrates: 18gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 123mgPotassium: 87mgFiber: 3gSugar: 1gVitamin A: 332IUVitamin C: 1mgCalcium: 67mgIron: 1mgNet Carbohydrates: 3g
    Keyword Keto muffins, Keto Rhubarb Muffins, Low Carb Keto Muffins
    Tried this recipe?Let us know how it was!

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    • French Toast Muffins Made With Croissants
    • Applesauce Muffins with Toasted Pecans

    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Jill

      October 27, 2019 at 1:14 am

      5 stars
      I added strawberries and used stevia, this was a major win!! Soo good!

      Reply
      • Shelby Law Ruttan

        October 27, 2019 at 6:37 pm

        Hi Jill! Thank you SO much for stopping back to rate the recipe and let me know. I am so happy you enjoyed them.

        Reply
    2. Pammy

      May 07, 2020 at 7:20 pm

      Just made these tonight Both hubby and I thought they were very good

      Reply
      • Shelby Law Ruttan

        May 08, 2020 at 9:53 am

        That's awesome! Thank you for coming back to let me know!

        Reply
        • Pammy

          May 17, 2020 at 6:25 pm

          Making again tonight. Added 1 tsp cinnamon to flours and stuck 5 blueberries in each one

          Reply
    3. Joyce

      May 15, 2020 at 1:07 pm

      Excellent results! Thank you for the recipe.

      Reply
      • Shelby Law Ruttan

        May 15, 2020 at 2:44 pm

        Hi Joyce, happy to hear it! Thank you for letting me know 🙂

        Reply
    4. Carly

      June 09, 2020 at 1:03 pm

      This recipe was amazing! I was wondering if I could use a loaf pan and make rhubarb bread using the same recipe? I'd love to know your thoughts on this!

      Reply
      • Shelby Law Ruttan

        June 15, 2020 at 5:45 pm

        Hi Carly, thank you for trying the recipe! Yes, I believe you could make it into a loaf. You would have to adjust the baking time (increase it some). I would bake it at 350 for 40 minutes, or until a toothpick came out clean.

        Reply
    5. heather

      June 16, 2020 at 10:32 pm

      Tried these today and they're yummy! Five stars! Only complaint is that they are small and so I have to eat two, haha.
      Thanks for the recipe!
      H

      Reply
      • Shelby Law Ruttan

        June 24, 2020 at 12:45 pm

        🙂 Well that's not a bad thing at all! Thank you!

        Reply
    6. heather

      June 21, 2020 at 1:16 pm

      These were so tasty, and guilt free! Thank you !

      Reply
      • Shelby Law Ruttan

        June 24, 2020 at 12:35 pm

        Hi Heather, so glad you enjoyed them!

        Reply
    7. Kathleen

      August 10, 2020 at 2:20 pm

      Can you use frozen rhubarb?

      Reply
      • Shelby Law Ruttan

        August 12, 2020 at 3:59 am

        Hi Kathleen, I have not, but as long as it is frozen when you put it in the muffin, I think you should be fine. Shelby

        Reply
    8. Mary Lilly

      July 10, 2021 at 4:57 pm

      Delicious wasn't quite done @25 min. at high altitude

      Reply
      • Shelby Law Ruttan

        July 11, 2021 at 9:33 pm

        Hi Mary, thank you! I don't have experience with high altitude cooking, but glad these were delicious for you! Shelby

        Reply
    9. Paula

      June 20, 2022 at 11:49 am

      5 stars
      Baked in a long narrow loaf pan. started checking for fineness at 35 minutes. Done at 40. very tender crumb so cut carefully. Yummy!

      Reply
    10. Jenny

      December 03, 2022 at 4:03 pm

      I substituted goat’s milk for the cream and water, and apple sauce for the butter in the muffin batter, and coconut oil in the topping, baked for 28 minutes and they were perfect! Thank you!

      Reply
    11. Diane Thurber

      July 23, 2020 at 8:02 am

      What is the fat content of these muffins?

      Reply
    12. Shelby Law Ruttan

      July 23, 2020 at 8:25 pm

      The Rhubarb Muffin has 12 grams of fat.

      Reply

    Trackbacks

    1. Paleo Pumpkin Muffins with Chocolate Chips - Honeybunch Hunts says:
      October 5, 2019 at 11:25 am

      […] of muffins in the morning. I love that they are portable and filling. Fresh Raspberry Muffins and Rhubarb Muffins with Crumb Topping are keto-friendly and can be made paleo with a few substitutions. Maple Bacon Pancake Muffins are […]

      Reply
    2. Cranberry Muffins with Chocolate and Orange - Grumpy's Honeybunch says:
      December 24, 2019 at 7:01 am

      […] Rhubarb is a staple in our home, I had to make a muffin that was keto-friendly. These Keto Rhubarb Muffins with Crumb Topping hit the […]

      Reply
    3. Lemon Cheesecake Muffins - Grumpy's Honeybunch says:
      March 27, 2020 at 9:57 am

      […] Rhubarb Muffins with Crumb Topping […]

      Reply
    4. Rhubarb Ice Cream with Vanilla Cream Cookies - Honeybunch Hunts says:
      June 1, 2020 at 3:55 pm

      […] Rhubarb Muffins […]

      Reply

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