Ingredients:

1/3 Cup unsalted butter, melted

1/3 Cup granular sugar substitute (Xylitol)

3 large eggs

1/3 Cup unsweetened coconut milk

1 Teaspoon vanilla extract

1/2 Cup coconut flour

1 Teaspoon baking powder

1/4 Teaspoon salt

1 1/2 Teaspoons ground cinnamon

1/3 Teaspoon ground nutmeg

1 1/2 Cups fresh diced rhubarb

Directions:

1. Preheat oven to 350°F. Prepare 10 wells of a muffin tin with paper liners or spray with oil.

2. Whisk the melted butter, xylitol, eggs, coconut milk and vanilla until blended.

3. In a small bowl combine the coconut flour (reserve 1 tablespoon), baking powder, salt, cinnamon and nutmeg. Add mixture to the wet ingredients and blend until combined.

4. Toss the rhubarb with 1 tablespoon reserved coconut flour and then add it to the batter, mix to incorporate and divide into the muffin wells and bake for 25-30 minutes until golden brown and set. Allow to cool for 10 minutes in the pan and then place on a cooling rack for 15 minutes.

Bon Appetit!