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Keto Lemon Blueberry Cheesecake Muffins Recipe

Soft, creamy, and bursting with fresh blueberries and lemon flavor, these Keto Lemon Blueberry Cheesecake Muffins are perfect for anyone on a keto diet. They’re low-carb, sugar-free, and made with simple ingredients. Perfect for breakfast, dessert, or a snack.

Ingredients

Scale

For the Muffin Batter:

  • 2 cups almond flour
  • ½ cup granulated erythritol (or preferred 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

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it with butter.
  • Prepare the muffin batter: In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
  • In another bowl, beat eggs, melted butter, vanilla extract, lemon juice, and lemon zest. Pour into the dry ingredients and mix until just combined.
  • Gently fold in fresh blueberries. Set aside.
  • Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese, powdered erythritol, egg yolk, and vanilla extract until smooth.
  • Assemble the muffins: Add 1 tablespoon of muffin batter into each muffin cup. Then, spoon 1 teaspoon of the cheesecake filling on top. Finish with another spoonful of muffin batter.
  • Bake for 18-22 minutes or until golden brown. A toothpick should come out clean.
  • Let muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
  • Chill for best results before eating for a true cheesecake texture.

Notes

  • Use fresh blueberries for the best results. If using frozen, do not thaw first.
  • Chilling the muffins for a few hours makes them taste even better.
  • Adjust sweetness based on your preferred keto sweetener.

Nutrition