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Rhubarb muffins
Easy
2:1
Ingredients
Provides 2857.8 kcal per 1070.0 g
| 260 g | Rhubarb |
| 40 g | Erythritol |
| 53.2 g (4 pouches) | MCTfiber (Kanso) |
| 200 g | Almonds, ground |
| 100 g | KetoBaking Mix (Kanso) |
| 7 g | Baking powder |
| 1 pinch | Salt |
| 1 pinch | Turmeric |
| 50 ml | Rapeseed oil |
| 150 ml | Almond drink, without sugar |
| To taste | Vanilla aroma |
| 200 ml | KetoEpi creamy (Kanso) |
Preparation
Step 1
Preheat oven to 180 °C (top/bottom heat) and prepare muffin tray with muffin cups.
Step 2
Peel rhubarb and cut into slices about 0.5 cm wide.
Step 3
Mix erythritol, MCTfiber, ground almonds, KetoBaking Mix, baking powder, salt and turmeric in a bowl.
Step 4
Add oil, almond drink, vanilla aroma and KetoEpi creamy to the dry ingredients and mix everything to a homogeneous mass.
Step 5
Divide the dough between the muffin cups using 2 tablespoons.
Step 6
Finally, add 22 g of rhubarb to each muffin cup. Bake the muffins in the oven for about 20 minutes. Remove the muffins from the mold and let cool completely
Nutrional values
| Total (12 pieces - 1070.0 g) | Per piece (89.2 g) |
|---|---|---|
| Ketogenic Ratio | 2.1:1 | 2.1:1 |
| Energy (kcal) | 2857.8 | 238.2 |
| Fat (g) | 245.0 | 20.4 |
| of which MCT (g) | 66.3 | 5.5 |
| Carbohydrates (g) | 28.7 | 2.4 |
| Protein (g) | 88.7 | 7.4 |
