Ingredients
The following ingredients have 4 Servings
- 1/2 cup plus 1 tbsp coconut flour
- 2/3 cup Swerve Brown (lightly packed)
- 1/4 cup egg white protein powder ((or whey protein powder))
- 2 tsp baking powder
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 5 large eggs
- 1/3 cup avocado oil (or melted butter)
- 1/3 cup coconut cream (or heavy cream)
- 1 1/2 tsp vanilla extract
- 2 cups thinly sliced rhubarb
- 12 slices rhubarb for garnish
Instruction
- Preheat the oven to 350ºF and line a muffin pan with 12 silicone or parchment paper liners.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cardamom, cinnamon, and salt. Make sure to break up any clumps before adding the wet ingredients.
- Stir in the eggs, oil, coconut cream, and vanilla extract, then fold in the chopped rhubarb.
- Divide the batter evenly among the prepared muffin cups and top with a slice of rhubarb.
- Bake 20 to 25 minutes, until golden brown and the tops are set to the touch. Remove and let cool completely in the pan.
