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. Recipe created by Tracey of The Naked Diabetic
These super moist and tasty Sugar Free Rhubarb Muffins are perfect for breakfast and coffee breaks. Made with fresh rhubarb and low-carb wholesome ingredients making them a healthy choice for diabetics.
Ingredients List
- King Arthur Keto Wheat Flour
- Egg
- Splenda Granulated Sweetener
- Salt
- Baking Powder
- Baking Soda
- Fresh Rhubarb
- Rhubarb Compote
- Butter
- Vanilla Extract
- Milk – Low Fat 1% or Skim
FAQs and Tips for Success
Sifting the flour
This is an important step that I never skip. Low Carb Flour tends to be denser and clump more easily than regular flour. Use a sifter or a sieve to add some air to the flour and remove any lumps. Measure the four first before you sift. I usually side the baking powder and baking soda along with the flour, but it isn’t necessary if you prefer to only sift the flour.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. It is important to allow it to thaw completely and drain off excess liquid before using it in this recipe. This will prevent the batter from becoming too wet.
Storing and freezing Instructions
Store at room temperature in an airtight container for 2 to 3 days. To store longer, place in the refrigerator for up to one week. When serving allow them to come to room temp or pop them in the microwave for 15-25 seconds.
For freezing, place your sugar free rhubarb muffins in a large Ziploc freezer bag or airtight container and freeze for up to 2 months. After thawing, place in the microwave for a few seconds to get that freshly basked softness that everyone loves.
Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Sweetener Substitutions
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Sugar Free Rhubarb Muffins
Equipment
Ingredients
- 1 1/3 cup King Arthur Keto Wheat Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 cup Rhubarb Compote
- 1/3 cup Butter – Softened
- 1 large Egg – room temperature
- 1/2 tsp Vanilla Extract
- 3/4 cup Splenda Granulated Sweetener
- 1 1/2 cups Fresh Rhubarb – Chopped
- 3/4 cup Milk – Low fat / skim
Instructions
- Preheat oven to 350 °F
- Chop the Rhubarb and put them in a microwave-safe bowl.
- Sprinkle 3 tbsp of the Splenda sweetener over the rhubarb and stir it to cover.
- Microwave the rhubarb for about 2 minutes at 30 second intervals, stirring in between and then set aside.
- Sift the King Arthur Flour, baking powder, and baking soda into a mixing bowl.
- In a separate mixing bowl, cream the butter until smooth.
- Add the egg and beat well.
- Add the milk, followed by the sweetener and mix well.
- Add the Rhubarb compote and mix in.
- Slowly mix in the dry ingredients on low speed, a scoop or two at a time.
- If you find the batter getting too dry, add a little extra milk or a tablespoon of water.
- Once mixed into a smooth batter, fold in the chopped rhubarb.
- Divide the batter between 12 muffin cups, lined with paper or silicone muffin liners.
- Bake in the oven for 18-22 minutes or until a toothpick, when inserted into the cupcake comes, out clean.
- Remove from the oven and place them muffins on a wire baking rack to cool.
Nutrition
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Hope you love this easy recipe for Sugar Free Rhubarb Muffins. P.S……. they’re great for breakfast!
