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Low Carb Rhubarb Streusel Muffin

  • Writer: Keto Upgrade
    Keto Upgrade
  • May 30
  • 7 min read

It's rhubarb season and I wanted to make some delicious breakfast treats with my fresh rhubarb I get form my best friend, so I started experimenting. These muffins are soft, fluffy, tart and a little sweet with a sweet crunchy streusel topping. This base muffin recipe was figured out awhile ago, and it took me altering the dry ingredients a bit so that our add ins wouldn't all sink to the bottom of the muffin. Once I figured that out, altering it to add different add-ins is pretty easy. I just had to make a few tweaks with adding rhubarb which is very tart compared to something like blueberries.



The possibilities are endless with this muffin recipe, but with altering the recipe with extra dry ingredients, keto baked goods tend to get dry. To counter that I added a few tablespoons of allulose in order to add some moisture (allulose keeps things moist and soft). In turn if you use too much allulose it may never bake and get fully cooked before it burns or if it does bake it may fall apart because it is so soft. I recommend the amounts I use for a reason. This isn't a super sweet recipe because muffins aren't suppose to be, otherwise that would be a cupcake. You can always up the amount of sweetness or minus a little depending on your taste buds. I recommend the bulk be a 1:1 erythritol sugar substitute then a fraction being the allulose for the above mentioned reason. But you can always add additional stevia in liquid or powder form because a little goes a long way. Because rhubarb is so tart I did add a tablespoon of granular sweetener right to the chopped up rhubarb before adding it into the finished batter.


My "flours" are always gonna be the same, I don't do almonds or most nuts because I have an allergy in the family and it's just too hard with powdered nuts to keep things from being cross contaminated. If you want to replace the coconut flour you will need 3-4x as much almond flour. The whey protein isolate I have heard different things work at replacing it, I just haven't had the time to experiment, especially when I'm trying to make a profit and sell goods, it's hard to throw product away if it turns out badly. Things like casin protein, beef protein isolate, pea protein have all been mentioned on google or in some comments. Eventually I will take one of my tried and true recipes and buy different powders to test. I just did that once with the pea protein and hated the way it tasted so that was $60 down the drain cause I didn't want to use it in any other desserts. Bottom line my recipes are made up of mostly protein powder so any powder you add it is gonna taste like it, so you have to enjoy the taste of the protein powder. I have use flavored whey powders in the past and they have worked well. They do often have added sweeteners and gums to them though, so you may need to adjust those in the recipes.


The liquid ingredients for this particular muffin I used a little bit of apple cider vinegar and an alternative milk, which combined made a buttermilk. You can use any liquid you want really. For my apple cider donuts I used apple cider and alternative milk. You can use any acid to compliment the muffin you are making, like lemon juice, lime juice or orange juice. You can add any extracts you would like to flavor it as well. Possibilities are really endless!!!


Since the rhubarb isn't very sweet I decided to add a streusel topping to the muffin but it is completely optional. It adds a nice crunch and sweetness to the top of the muffin. For the 0 Carb crumble I use Isopure Unflavored Whey Protein Isolate, you can swap that out with Egg White protein if you want to, but that will add carbs. You can also swap out the oat fiber for bamboo fiber but I didn't prefer the flavor of that version. You can use any 1:1 Alternative Sweetener for this recipe, you need a bulk sweetener to create the super crunchy crumble. For adding the butter, I always suggest adding the butter a little at a time until you achieve a crumble texture. Some keto ingredients absorb more liquid than others. I only used 2/3 of my crumble recipe for 12 muffins. You can make a much or as little as you want and it won't change the carb count since it is 0 carbs.





Keto Strawberry Rhubarb Crisp Video- https://youtu.be/y676jBSe9xI



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(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)




Keto Rhubarb Streusel Muffin Recipe

Makes 12: Can easily double


2.5 oz./1/4 Cup+1 Tbs. Avocado Oil (Any neutral oil) Can use melted coconut oil or very soft butter

72 g/1/4 Cup+2 Tbs. 1:1 Granular Alternative Erythritol Sweetener

20 g/2 Tbs. Allulose or more 1:1 Sweetener (may not be as moist)

2 Room Temperature Eggs

1/2 Tbs. Vanilla Extract (any flavor you would like)

4.5 oz./1/2 Cup+1 Tbs. Alternative Low Carb Buttermilk (1tsp. Vinegar + milk)

75 g/3/4 Cup+3 Tbs. Unflavored Whey Protein Isolate

42 g/1/4 Cup+1Tbs.+2tsp. (approx.) Coconut Flour

6g/1/2 Tbs. Baking Powder

1/2 tsp. Xanthan Gum

1/4 tsp. Salt (only if using oil or unsalted butter)

168 g/1 1/2 Cup (approx.) Fresh or Frozen Small Diced Rhubarb + 12g/1 Tbs. Granular Sweetener

1-2 tsp. Liquid Stevia (optional) if you like a sweeter muffin


Optional Streusel Topping:

20g/1/4 Cup Unflavored Whey Protein Isolate

20g/3 Tbs. + 1 tsp Oat Fiber

48g/1/4 Cup Granular Golden Erythritol

1.5-2oz/3-4 Tbs. Melted Salted Butter (Only add as much as needed to get a crumble consistency)


Instructions:

  1. Pull out eggs, and measure/weigh out the the low carb buttermilk and set aside

  2. Measure/weigh oil/butter and sweetener into a stand mixer or in a bowl to use a hand mixer and beat until lighter in color and less grainy

  3. While that is going weigh/measure, sift and whisk together dry ingredients and dice, weigh/measure out the rhubarb and toss with a tablespoon of granular sweetener

  4. Preheat oven to 350 degrees and line 12 muffin tins with paper liners and measure out the dry ingredients for the streusel topping if using and melt butter

  5. Once oil is pale, or butter is light and fluffy add the extract then one egg at a time, scrap down and whip until fluffy and combined well

  6. Then alternate the buttermilk and the dry ingredients, mix until just combined, scrap down and continue to mix with a spatula until fully incorporated, fold in the sweetened rhubarb

  7. Using a medium sized scoop, portion the batter into 12 muffin papers, filling at least 3/4 full making sure there are plenty of rhubarb in each muffin cup (55g each)

  8. Mix the butter into the streusel ingredients a little at a time until a crumbly consistency forms and top each muffin

  9. Bake at 350 for 15-19 minutes turning halfway through to brown evenly, they are done when browned and bounce back when pressed in the middle, let cool completely if you don't want them to stick to the wrapper and enjoy! (but they are best warm)

  10. Will stay good on the counter in an airtight container for a few days or keep in the refrigerator for up to 2 weeks, can freeze for a month. Best eaten warmed with some butter in my opinion


Macros: With Streusel Topping

130 Calories

9g Fat

16g Total Carbs

3g Fiber

11g Sugar Alcohol

2g Net Carbs

9g Protein


Macros: Without Streusel Topping

100 Calories

6g Fat

11g Total Carbs

2g Fiber

7g Sugar Alcohol

2g Net Carbs

8g Protein



If you are in AR, AL, CT, DE, FL, GA, IN, IA, IL, KA, KY, LA, ME, MA, MD, MI, MN, MO, MS, NC, ND, NE, NJ, NH, NY, OH, OK, PA, RI, SC, SD, TN, TX, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use. Also for any questions you can find my email address or contact me through my website. I have a PO box for anyone interested in sending things also.



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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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