Description
These soft and tangy Keto Lemon Cream Cheese Muffins are perfect for anyone on a low-carb or gluten-free diet. Made with almond flour, fresh lemon juice, and cream cheese, they’re the ideal snack, breakfast, or dessert.
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup powdered sweetener (erythritol or monk fruit)
Wet Ingredients:
- 4 oz cream cheese, softened
- 3 large eggs, room temperature
- 1/4 cup butter, melted and slightly cooled
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
2. In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Mix well.
3. In a large bowl, beat softened cream cheese until smooth.
4. Add eggs one at a time, mixing after each addition.
5. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until well combined.
6. Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
7. Spoon the batter into the muffin cups, filling each about 3/4 full.
8. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
9. Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container in the fridge for up to 5 days.
Great as a grab-and-go keto breakfast or snack.
You can freeze these muffins and reheat as needed.
Use freshly squeezed lemon juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: Keto, Low-Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg