Keto Lemon Blueberry Cheesecake Muffins For Your Diet

If you’re craving something sweet but want to keep it low-carb, these Keto Lemon Blueberry Cheesecake Muffins are exactly what you need. They’re soft, creamy, and packed with fresh blueberries and tangy lemon flavor. The best part? No sugar, no flour, and still ridiculously good.

Perfect for breakfast, dessert, or just a mid-day treat, these muffins are easy to make and won’t mess up your diet. Let’s get started.

Why These Muffins Are a Game Changer

A lot of keto desserts turn out dry, grainy, or overly eggy. These? They’re the opposite. Think of a mix between a cheesecake and a muffin. The texture is smooth, a little dense, and full of rich flavor.

Here’s what makes them special:

• Almond flour base – No wheat, no gluten, just a light, nutty taste that works beautifully.
• Cream cheese – Keeps them soft and gives them that cheesecake-like texture.
• Lemon zest and juice – Adds freshness and balance to the sweetness.
• Fresh blueberries – Naturally sweet, slightly tart, and bursting with juice when baked.
• Sugar-free sweetener – All the sweetness, none of the carbs.

Ingredients You’ll Need

For the Muffin Batter:

• 2 cups almond flour
• ½ cup granulated erythritol (or your favorite keto sweetener)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• ½ cup fresh blueberries

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered erythritol
• 1 egg yolk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Prep the Ingredients

Before you start, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with butter.

Take the cream cheese out of the fridge so it softens while you prepare everything else. This will help it mix smoothly later.

2. Mix the Muffin Batter

In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt. This makes sure everything is evenly distributed, so you don’t get clumps of baking powder in some muffins.

In another bowl, beat the eggs, melted butter, vanilla extract, lemon juice, and lemon zest. Pour this into the dry ingredients and mix just until combined. Don’t overmix—almond flour is delicate, and too much mixing can make the muffins dense.

Gently fold in the blueberries, making sure they’re evenly spread throughout the batter.

3. Make the Cheesecake Filling

In a separate bowl, beat the softened cream cheese, powdered erythritol, egg yolk, and vanilla extract until smooth. It should be thick and creamy with no lumps.

4. Assemble the Muffins

Spoon about 1 tablespoon of muffin batter into each cup. Then, add about 1 teaspoon of the cheesecake filling on top. Finish by covering it with another spoonful of muffin batter.

If you want that swirled effect, use a toothpick to gently swirl the cheesecake layer into the muffin batter.

5. Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when the tops are golden brown, and a toothpick inserted in the center comes out clean.

Let them cool in the pan for about 10 minutes, then transfer them to a wire rack. Keto baked goods are fragile when hot, so don’t rush this step.

6. Chill for Best Results

While you can eat these warm, they taste even better after chilling for a few hours. The flavors settle, and the cheesecake filling firms up, giving them that classic cheesecake texture.

Tips for the Best Keto Lemon Blueberry Cheesecake Muffins

• Don’t Skip the Lemon Zest – It adds a ton of fresh lemon flavor that juice alone can’t provide.
• Use Fresh Blueberries – Frozen ones work, but they can make the batter watery. If using frozen, don’t thaw them first.
• Room Temperature Ingredients – Cold eggs and cream cheese don’t mix well. Let them sit out for 15-20 minutes before using.
• Check Sweetness Levels – Some sweeteners are sweeter than sugar, while others aren’t as strong. Taste and adjust if needed.
• Let Them Chill – Just like cheesecake, these taste better cold. Refrigerate them for a few hours before eating for the best texture.

How to Store & Freeze

In the Fridge: Store in an airtight container for up to 5 days. They stay moist and taste even better the next day.

In the Freezer: Freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. They last up to 3 months. When ready to eat, thaw in the fridge overnight or microwave for 15-20 seconds.

What to Serve With These Muffins

These muffins are great on their own, but if you want to pair them with something:

• Whipped Cream – A little sugar-free whipped cream takes them to the next level.
• Keto Coffee – A cup of bulletproof coffee makes for the perfect breakfast combo.
• Greek Yogurt – If you can handle a few more carbs, a spoonful of full-fat Greek yogurt works great.
• Lemon Curd – A keto-friendly lemon curd can add an extra punch of flavor.

Why These Are Better Than Regular Muffins

Most muffins are loaded with sugar, flour, and processed oils. Even “healthy” ones can have 40+ grams of carbs per serving. These keto muffins, on the other hand, have:

✔️ Less than 5g net carbs per muffin
✔️ No refined sugar
✔️ Healthy fats that keep you full
✔️ A rich, creamy texture that regular muffins don’t have

You get all the goodness of a bakery-style muffin without the sugar crash.

Final Thoughts

Keto baking doesn’t have to be complicated. These lemon blueberry cheesecake muffins prove that you can make something delicious with simple ingredients. Whether you’re making them for a snack, breakfast, or even dessert, they’re guaranteed to hit the spot.

Make a batch today and see for yourself—just don’t be surprised if they disappear fast.

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