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Rhubarb muffins



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)
Used Kanso products
Kanso MCTfiber
Kanso KetoEpi creamy
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