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Keto 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.

Ingredients

Scale
  • 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.

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