If you’re craving a sweet treat that won’t wreck your carb count, these Keto Lemon Cream Cheese Muffins are about to become your new favorite recipe. They’re tangy, creamy, and just sweet enough to satisfy without leaving you feeling guilty. Plus, they’re so simple that even beginners can nail them on the first try.
In this article, I’ll walk you through every step of making these muffins, along with tips to customize them, common mistakes to avoid, and even a few keto baking hacks. So grab your apron, and let’s get started.
Why These Muffins Are a Game-Changer for Keto Diet
Let’s face it—finding a good keto snack isn’t always easy. Store-bought options are either ridiculously expensive or filled with questionable ingredients. That’s where this recipe shines. These muffins are low in carbs, gluten-free, and made with wholesome ingredients. They’re perfect for breakfast, dessert, or even as an on-the-go snack.
The best part? The combination of lemon and cream cheese creates a flavor so fresh and rich, it feels like a treat straight out of a fancy bakery. Except, you’re making them at home—and saving your wallet in the process.
Ingredients You’ll Need
Before diving in, gather these ingredients. You probably have most of them in your keto pantry already:
Dry Ingredients:
- 2 cups almond flour (finely ground for a smoother texture)
- 1/4 cup coconut flour (adds a bit of structure to the muffins)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup powdered sweetener (like erythritol or monk fruit)
Wet Ingredients:
- 4 oz cream cheese (softened at room temperature)
- 3 large eggs (room temperature for better mixing)
- 1/4 cup butter (melted and slightly cooled)
- 1/4 cup heavy cream
- 1 tbsp lemon zest (the secret to that burst of flavor)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Optional Toppings:
- A sprinkle of powdered sweetener for garnish
- A dollop of sugar-free whipped cream
- Fresh lemon slices for presentation
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with butter or a non-stick spray.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Stir well so everything is evenly distributed.
Step 3: Beat the Wet Ingredients
In a separate large bowl, use an electric mixer to beat the cream cheese until smooth. Add the eggs one at a time, mixing after each addition. Then, pour in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until everything is creamy and well-combined.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients into the wet ingredients, stirring gently. Be careful not to overmix—stop as soon as the batter comes together. It will be thick, but that’s normal.
Step 5: Fill the Muffin Tin
Spoon the batter into the muffin tin, filling each cup about three-quarters full. If you want a little extra flair, sprinkle a pinch of powdered sweetener or some lemon zest on top before baking.
Step 6: Bake
Bake the muffins for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Every oven is different, so start checking at the 18-minute mark to avoid overbaking.
Step 7: Cool and Serve
Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack. This helps them firm up and prevents them from falling apart. Serve warm or store for later—if you can resist eating them all at once!
Tips for Success
- Use Fresh Lemon Juice: Bottled juice can’t compete with the brightness of fresh lemons. Plus, you’ll need the zest, so grab the real thing.
- Don’t Skip the Coconut Flour: Even though it’s just a small amount, it gives the muffins structure. Skipping it can lead to overly soft muffins that fall apart.
- Room Temperature Ingredients: Cold eggs or cream cheese will mess with the texture of the batter. Let them sit out for about 30 minutes before you start baking.
- Sweetener Swap: If you’re out of powdered sweetener, you can blitz granulated sweetener in a blender or food processor until fine. This ensures a smooth texture.
- Watch the Oven: These muffins go from perfect to dry quickly. Keep an eye on them during the last few minutes of baking.
How to Store and Reheat
- Storage: Keep these muffins in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap them individually in plastic wrap and store them in a freezer-safe bag. They’ll last for about 2 months.
- Reheating: Pop a muffin in the microwave for 15–20 seconds to bring back its fresh-baked goodness.
Add-Ons and Variations
Want to mix things up? Here are a few ideas to make this recipe your own:
- Blueberry Lemon Muffins: Fold 1/3 cup of fresh or frozen blueberries into the batter before baking.
- Poppy Seed Muffins: Add 1 tbsp of poppy seeds to the dry ingredients for a fun twist.
- Extra Lemon Kick: If you’re a lemon superfan, double the zest or add a bit of lemon extract for more flavor.
Common Mistakes and How to Fix Them
- Muffins Stick to the Liners: If this happens, it’s likely due to skipping the greasing step. Make sure to grease your liners lightly, even if they’re labeled as non-stick.
- Too Dense: Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
- Flat Tops: This can happen if your baking powder isn’t fresh. Always check the expiration date before baking.
Why These Muffins Are Keto-Friendly
Each muffin is packed with healthy fats, minimal carbs, and just enough sweetness to satisfy cravings. With almond flour as the base, you’re also getting a dose of protein and fiber, which helps keep you full longer. Here’s the approximate nutritional breakdown per muffin (based on 12 muffins):
- Calories: 180
- Fat: 16g
- Net Carbs: 2g
- Protein: 5g
These numbers make it easy to fit a muffin (or two) into your daily macros without a second thought.
What People Are Saying
- “I made these last night, and my kids couldn’t even tell they were keto!” – Sarah, Pinterest commenter
- “Finally, a low-carb dessert that actually tastes GOOD.” – Mike, keto enthusiast
- “The lemon flavor is so refreshing. These have become my go-to snack!” – Jenna, busy mom
Conclusion
Keto Lemon Cream Cheese Muffins are proof that sticking to a low-carb lifestyle doesn’t mean giving up on flavor. Whether you’re meal-prepping for the week or treating yourself to a weekend bake-off, these muffins check all the boxes.
Try them out and let me know how they turn out for you. Bonus points if you snap a photo and share it with me on Pinterest—I’d love to see your creations!
Happy baking! 🍋
PrintKeto Lemon Cream Cheese Muffins Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: Keto, Low-Carb
- Diet: Gluten Free
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
- Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Mix Dry Ingredients: Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a medium bowl. Mix well.
- Prepare Wet Ingredients: Beat softened cream cheese in a large bowl until smooth. Add eggs one at a time, mixing after each. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
- Fill Muffin Tin: Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
- Cool: Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Room temperature ingredients mix better and create a smoother batter.
- Store muffins in the fridge for up to 5 days or freeze for up to 2 months.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Sugar: 1g Sodium: 120mg Fat: 16g Saturated Fat: 7g Unsaturated Fat: 9g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Protein: 5g Cholesterol: 65mg