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.
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❤️ 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.
🥘 Ingredients
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Please scroll to the end of this post for a printable recipe card with full instructions
Sugar-free sweetener: you can use truvia sweetener or granulated monkfruit sweetener
Fresh rhubarb
Heavy cream
Butter
Large eggs
Hemp Seed: adds fiber, texture, and a little bit of nutty flavor to the crumb topping
🔪 Instructions
To make the crumb topping
- In a small bowl, combine the almond flour, hemp seed, sweetener, salt, and cinnamon.
- 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.
To make the Rhubarb Muffins
- Preheat oven to 350 degrees F. Line muffin cups with muffin liners. Set aside.
- In a large bowl combine the almond flour, coconut flour, sweetener, salt, and baking powder.
- Add the diced rhubarb to the dry ingredients and toss to coat. Set aside.
- In another large mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
- 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.
- Using a large cookie scoop, fill prepared muffin cups with muffin batter.
- 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.
- Remove muffins from the oven and cool completely in the muffin pan on a wire rack.
🥄 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
🥫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.
💭 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.
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If you love this Keto Rhubarb Muffins recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Rhubarb Muffins with Crumb Topping
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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.
Jill says
I added strawberries and used stevia, this was a major win!! Soo good!
Shelby Law Ruttan says
Hi Jill! Thank you SO much for stopping back to rate the recipe and let me know. I am so happy you enjoyed them.
Pammy says
Just made these tonight Both hubby and I thought they were very good
Shelby Law Ruttan says
That's awesome! Thank you for coming back to let me know!
Pammy says
Making again tonight. Added 1 tsp cinnamon to flours and stuck 5 blueberries in each one
Joyce says
Excellent results! Thank you for the recipe.
Shelby Law Ruttan says
Hi Joyce, happy to hear it! Thank you for letting me know 🙂
Carly says
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!
Shelby Law Ruttan says
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.
heather says
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
Shelby Law Ruttan says
🙂 Well that's not a bad thing at all! Thank you!
heather says
These were so tasty, and guilt free! Thank you !
Shelby Law Ruttan says
Hi Heather, so glad you enjoyed them!
Kathleen says
Can you use frozen rhubarb?
Shelby Law Ruttan says
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
Mary Lilly says
Delicious wasn't quite done @25 min. at high altitude
Shelby Law Ruttan says
Hi Mary, thank you! I don't have experience with high altitude cooking, but glad these were delicious for you! Shelby
Paula says
Baked in a long narrow loaf pan. started checking for fineness at 35 minutes. Done at 40. very tender crumb so cut carefully. Yummy!
Jenny says
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!
Nancy-Jean says
The only thing to make this recipe better is with MORE rhubarb. The next time I make them I plan to use half cup to one cup more. Yes, it will make the muffin softer , but oh so flavourful.
Shelby Law Ruttan says
Hi Nancy-Jean, thanks for your input! Glad you enjoyed the muffins! Shelby
Esme says
OMG, these keto rhubarb muffins are the bomb! They are so moist, have just the right amount of sweetness, and the crumb topping pushes them over the edge! I was concerned because I only had frozen rhubarb, but I left it frozen, mixed it in as the last step, put the crumb mixture on top, and off they went into the oven. 22 minutes later, they were perfectly baked. I couldn't find my hemp seeds, so I finely chopped enough walnuts for the equivalent amount, and that worked out just fine. I like following a recipe exactly, but Shelby created enough wiggle room for me to "cheat" with frozen rhubarb and walnuts because her recipe is such a winner. These perfect little gems were eaten up the next day at a party, and everyone wanted the recipe (even the "no keto ever" diehards, ha ha ha!). Thank you so much for your great recipes, your wonderful palate, and all the love and work you put into every creation for your readers. Blessings to you and yours!