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.
Jump to:
❤️ 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
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
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.
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
Keto Rhubarb Muffins with Crumb Topping
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.
Jill
I added strawberries and used stevia, this was a major win!! Soo good!
Shelby Law Ruttan
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
Just made these tonight Both hubby and I thought they were very good
Shelby Law Ruttan
That's awesome! Thank you for coming back to let me know!
Pammy
Making again tonight. Added 1 tsp cinnamon to flours and stuck 5 blueberries in each one
Joyce
Excellent results! Thank you for the recipe.
Shelby Law Ruttan
Hi Joyce, happy to hear it! Thank you for letting me know 🙂
Carly
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
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
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
🙂 Well that's not a bad thing at all! Thank you!
heather
These were so tasty, and guilt free! Thank you !
Shelby Law Ruttan
Hi Heather, so glad you enjoyed them!
Kathleen
Can you use frozen rhubarb?
Shelby Law Ruttan
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
Delicious wasn't quite done @25 min. at high altitude
Shelby Law Ruttan
Hi Mary, thank you! I don't have experience with high altitude cooking, but glad these were delicious for you! Shelby
Paula
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
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!
Diane Thurber
What is the fat content of these muffins?
Shelby Law Ruttan
The Rhubarb Muffin has 12 grams of fat.