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Keto Lemon Cream Cheese Muffins Recipe

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★★★★★

4.9 from 98 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  6. 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.
  7. 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

Find it online: https://famdishes.com/keto-lemon-cream-cheese-muffins-recipe/