Keto Rhubarb Muffins with Greek Yogurt recipe
Soft, low-carb rhubarb muffins made with Greek yogurt and almond flour. Perfect for healthy rhubarb desserts, quick keto breakfast, or easy summer meals. These muffins are full of flavor and have no added sugar or flour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10–12 muffins 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American, Keto, Low-Carb
- Diet: Gluten Free
Ingredients
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1 cup chopped rhubarb (fresh or frozen, thawed and dried)
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2 cups almond flour
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2 large eggs
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1/2 cup plain full-fat Greek yogurt
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1/3 cup erythritol or monk fruit sweetener
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1 tsp vanilla extract
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1 tsp baking powder
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1/2 tsp baking soda
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Pinch of salt
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(Optional) 1/2 tsp ground cinnamon or nutmeg
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tray with paper liners.
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In a large bowl, mix almond flour, baking powder, baking soda, sweetener, salt, and cinnamon (if using).
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Add eggs, Greek yogurt, and vanilla extract. Mix until batter is smooth.
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Gently fold in chopped rhubarb.
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Spoon batter evenly into muffin liners, filling each about ¾ full.
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Bake for 20–25 minutes or until a toothpick comes out clean.
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Cool in pan for 5 minutes, then move to a rack. Eat warm or chilled.
Notes
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Use fresh rhubarb if possible for better texture.
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Muffins store well in fridge for up to 5 days.
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Freeze in a zip bag for up to 2 months. Reheat in microwave or toaster oven.
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These aren’t very sweet—adjust sweetener if you like it sweeter.
Nutrition
- Serving Size: 1 muffin
- Calories: 160 Sugar: 1g Sodium: 110mg Fat: 13g Saturated Fat: 2g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 6g Cholesterol: 45mg