Servings: 8

Muffins mixture: subheading: Muffins mixture:
192g (2 cups) Almond Flour 192g (2 cups) Almond Flour
96g (1 cup) Oat Fibre (Sub for Coconut flour 96g (1 cup) Oat Fibre (Sub for Coconut flour
2 tsp baking powder 2 tsp baking powder
⅛ tsp salt ⅛ tsp salt
3 large eggs (Room temperature) 3 large eggs (Room temperature)
60g (½ cup) Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 60g (½ cup) Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
60g butter (Melted) 60g butter (Melted)
118 ml (½ cup) Milk (Sub for Unsweetened Almond or Coconut Milk) 118 ml (½ cup) Milk (Sub for Unsweetened Almond or Coconut Milk)
118ml (½ cup) Water (Warm) 118ml (½ cup) Water (Warm)
2 tsp Vanilla Essence 2 tsp Vanilla Essence
2 tbsp Cinnamon Powder 2 tbsp Cinnamon Powder
 
Rhubarb Mix: subheading: Rhubarb Mix:
2 Cups Rhubarb (5 - 6 Stalks Chopped up in chunks) 2 Cups Rhubarb (5 to 6 Stalks Chopped up in chunks)
3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit 3 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
2 tbsp pure Lemon Juice ( or 1-2 Squeezed Lemons) 2 tbsp pure Lemon Juice ( or 1 to 2 Squeezed Lemons)
2 tbsp water 2 tbsp water
1 tsp cinnamon 1 tsp cinnamon

Prep: subheading: Prep:
Make the Stewed Rhubarb first.
Slice the rhubarb stalks into chunks and add to a saucepan, add the 2 tbsp water, 2 tbsp pure Lemon Juice, 3 tbsp Erythritol with Stevia Sweetener Powdered and 1 tsp cinnamon give it all a stir.
Place the pot on a element on high and bring to a boil, then turn the heat down to low and then simmer it for around 5 to 10 minutes until it is tender and starting to fall apart.
The rhubarb should still just hold its shape, but if it doesn't it will be fine, Allow to cool before using.
Prepare your muffin trays with 8 paper muffin paper cups or silicone muffin cups.
In a mixing bowl, or bench-top Mixer bowl add the 192g Almond Flour, 96g Oat Fibre, 2 tsp baking powder, ⅛ tsp salt, 3 large eggs, ½ cup Erythritol with Stevia Sweetener Powdered, 60g butter (Melted), 118 ml milk, 118 ml water, 2 tsp Vanilla essence, 2 tbsp Cinnamon Powder, beat the mixture for 2 to 3 minutes until it's nice and smooth.
Get your Stewed Rhubarb and tip it into the muffin mixture, fold the Rhubarb in, don't stir to much.
Spoon the mixture into the muffin cups and fill them up to just below the top side of the cups, sprinkle some cinnamon over the tops.
Baking heat and time: subheading: Baking heat and time:
Preheat oven to 180°C for 5 minutes before starting to bake the muffins.
Place the muffins on the middle of the oven shelf and bake for 20 to 25 minutes.
Let cool on a wire rack then serve, enjoy.

This is only 4.4g Net Carbs Per Serving (Per Muffin)  This is only 4.4g Net Carbs Per Serving (Per Muffin)
2 x Muffin trays, Muffin paper cups or Muffin silicon cups.  2 x Muffin trays, Muffin paper cups or Muffin silicon cups.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves