Keto Lemon Cream Cheese Muffins Recipe

Introduction

These Keto Lemon Cream Cheese Muffins are a delightful low-carb treat bursting with fresh lemon flavor and creamy texture. Perfect for breakfast or a light snack, they are easy to make and satisfy your sweet tooth without the carbs.

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

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
2. Step 2: In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Mix well to blend all dry ingredients evenly.
3. 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.
4. Step 4: Stir in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until fully incorporated.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
6. Step 6: Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Step 7: Bake for 18–22 minutes or until the muffin tops turn golden and a toothpick inserted in the center comes out clean.
8. 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

• For a zestier flavor, increase the lemon zest by an additional teaspoon.
• Swap lemon juice with lime juice for a different citrus twist.
• Use a sugar-free lemon glaze topping for added sweetness without carbs.
• Ensure eggs are at room temperature to help the batter combine smoothly.

Storage

Store these muffins in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, reheat in a microwave for 15-20 seconds. They can also be frozen for up to 3 months; thaw overnight in the fridge and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond and coconut flour?

This recipe is designed for low-carb almond and coconut flours; substituting with regular wheat flour or other flours will change the texture and carb count significantly. For best results, stick to the recommended flours.

Can I make these muffins dairy-free?

You can try substituting cream cheese and butter with dairy-free alternatives like coconut cream cheese and coconut oil, but texture and flavor may vary. Heavy cream can be replaced with full-fat coconut milk for a dairy-free version.

Keto Lemon Cream Cheese Muffins Recipe

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★★★★★

4.9 from 60 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Low Carb, Keto

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Description

Delight in these Keto Lemon Cream Cheese Muffins, a perfect low-carb treat that combines the rich tang of cream cheese with the bright zest of lemon. Made with almond and coconut flours, these moist and fluffy muffins are ideal for a keto-friendly breakfast or snack, offering a sweet yet sugar-free indulgence with natural lemon freshness.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing each cup.
2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Stir thoroughly to distribute all the dry components evenly.
3. Prepare Wet Ingredients: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until the mixture is uniform.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can toughen the muffins.
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 oven and bake for 18 to 22 minutes, or until the tops are golden and an inserted toothpick comes out clean.
7. Cool: Remove the muffins from the oven and allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure the cream cheese and eggs are at room temperature to ensure smooth mixing and better texture.
• Do not overmix the batter to keep the muffins light and tender.
• For a stronger lemon flavor, increase lemon zest to 2 tablespoons or add a bit more lemon juice.
• Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
• Substitute powdered sweetener as preferred but maintain the powdered form to avoid grainy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: keto muffins, lemon cream cheese muffins, low carb muffins, sugar-free muffins, keto breakfast, almond flour muffins