Keto Rhubarb Muffins Recipe
2.1g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:25 Minutes
Phase:Phase 1
Difficulty:Difficult
Style:American
Cook Time:25 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1tspVanilla Extract
- 3largeEgg (Whole)
- 0 1/3tspNutmeg (Ground)
- 0 1/2cupORGANIC HIGH FIBER COCONUT FLOUR Bob's Red Mill Natural Foods, Inc.
- 1 1/2tspCINNAMON Sugar 'N Spice, Inc.
- 0 1/3cupCOCONUT MILK UNSWEETENED Simply Asia Foods, Inc.
- 1 1/2cup, dicedRhubarb
- 0 1/4tspSALT Morton Salt, Inc.
- 0 1/3cupUnsalted Butter Stick
- 0 1/3cupXYLITOL Now Health Group Inc.
- 1tspBaking Powder (Straight Phosphate, Double Acting)
DIRECTIONS
- Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.
- Whisk the melted butter, xylitol, eggs, coconut milk and vanilla until blended.
- In a small bowl combine the coconut flour (reserve 1 tablespoon), baking powder, salt, ground cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.
- Toss the rhubarb with 1 tablespoon reserved coconut flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool for 10 minutes in the pan and then place on a cooling rack for 15 minutes. Enjoy slightly warm or at room temperature.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
