Keto Lemon Cream Cheese Muffins Recipe

why make this recipe

Keto Lemon Cream Cheese Muffins are a delightful treat for anyone following a low-carb diet. These muffins are not only delicious but also easy to make. The tangy flavor of lemon combined with the richness of cream cheese creates a perfect blend that is satisfying and nutritious. Plus, they are gluten-free and perfect for satisfying those sweet cravings without the guilt!

how to make Keto Lemon Cream Cheese Muffins

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

Directions:

1. Set the 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 the softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until everything is well combined.
5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.

how to serve Keto Lemon Cream Cheese Muffins

These muffins are perfect for breakfast, a snack, or dessert. You can enjoy them warm or at room temperature. For an extra touch, you can sprinkle a little powdered sweetener on top or serve with a dollop of whipped cream. Pair them with your favorite coffee or tea for a delightful treat.

how to store Keto Lemon Cream Cheese Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to wrap them individually in plastic wrap before freezing.

tips to make Keto Lemon Cream Cheese Muffins

• Make sure the cream cheese is softened before mixing to ensure a smooth batter.
• Avoid overmixing the batter, as this can make the muffins tough.
• Feel free to adjust the sweetness to your taste by adding more or less powdered sweetener.
• Adding poppy seeds can give a fun texture and flavor variation.

variation

You can add blueberries or raspberries to the batter for a fruity twist. Just fold them in gently before spooning the batter into the muffin cups. Another great variation is to add a teaspoon of lemon extract for a more intense lemon flavor.

FAQs

Can I use other types of flour?
While almond and coconut flour work best for a keto diet, you can experiment with other low-carb flours, but the texture may change.

How can I make these muffins dairy-free?
You can replace cream cheese with a dairy-free alternative and use coconut oil instead of butter.

Can I double the recipe?
Yes, you can easily double the ingredients to make more muffins. Just make sure to use a larger mixing bowl and muffin tin, or bake them in batches.

Keto Lemon Cream Cheese Muffins

Delightful low-carb muffins featuring a tangy lemon flavor and creamy texture, perfect for satisfying sweet cravings without guilt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

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

Method

 

Preparation

1. Set the 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 the softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until everything is well combined.
5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.

Baking

1. Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
2. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to a month, wrapped individually in plastic wrap. Adjust sweetness to your taste and consider adding poppy seeds or berries for variations.