Keto Lemon Cream Cheese Muffins
Delightfully fresh and guilt-free, these keto-friendly muffins are infused with tangy lemon flavor, making them perfect for breakfast or a snack.
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) Choose your preferred low-carb sweetener.
Wet Ingredients
- 4 oz cream cheese (softened) Should be at room temperature.
- 3 large eggs (room temperature)
- 1/4 cup butter (melted and slightly cooled)
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1 tsp alcohol-free vanilla extract
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and your chosen sweetener. Mix until well incorporated.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the eggs, mixing after each addition.
- Stir in the melted butter, heavy cream, lemon zest, lemon juice, and alcohol-free vanilla extract until everything is perfectly blended.
- Slowly fold the dry mixture into the wet ingredients, stirring gently until just combined. Take care not to overmix!
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 18-22 minutes, or until the tops turn golden and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to three days at room temperature, one week in the fridge, or freeze for up to three months.