Keto Lemon Cream Cheese Muffins Recipe
Introduction
These Keto Lemon Cream Cheese Muffins are a delightful low-carb treat, bursting with bright lemon flavor and a creamy texture. Perfect for breakfast or a snack, they’re moist, fluffy, and easy to make.
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)
- 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
- Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it to prevent sticking.
- Step 2: In a medium bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener until well combined.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.
- Step 4: Stir in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Step 6: Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Step 7: Bake for 18–22 minutes, or until the muffin tops turn golden and a toothpick inserted in the center comes out clean.
- Step 8: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use room temperature eggs and cream cheese for a smoother batter and better texture.
- For extra lemony flavor, add a little lemon extract or a touch more zest.
- Swap butter for coconut oil if you prefer a dairy-free option.
- If you want a sweeter muffin, adjust the powdered sweetener to taste.
- Add blueberries for a fruity twist without adding many carbs.
Storage
Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well—freeze individually wrapped and thaw at room temperature or warm briefly in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond and coconut flour?
This recipe is designed for low-carb flours like almond and coconut, which provide the right texture. Using regular flour will change the texture and carb content significantly.
How do I prevent the muffins from being too dense?
Be sure not to overmix the batter and use room temperature ingredients. Also, measuring the flours accurately helps maintain a light, fluffy texture.
PrintKeto Lemon Cream Cheese Muffins Recipe
Delight in these moist and tangy Keto Lemon Cream Cheese Muffins, perfectly crafted for a low-carb lifestyle. Made with almond and coconut flour, these muffins blend the richness of cream cheese with the bright zest of lemon, offering a flavorful and satisfying treat that’s gluten-free and keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- 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 your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Stir thoroughly to ensure all dry ingredients are evenly distributed.
- Prepare Wet Ingredients: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then stir in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract, blending until the mixture is smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature eggs and softened cream cheese to ensure a smooth batter without lumps.
- Do not overmix the batter to keep the muffins light and fluffy.
- Feel free to substitute lemon zest with orange zest for a different citrus twist.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 1 month; thaw at room temperature before serving.
Keywords: Keto lemon muffins, low carb muffins, gluten free muffins, lemon cream cheese muffins, keto breakfast, keto snack
