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.
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 your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing each cup.
- 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.
- 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.
- 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.
- 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 oven and bake for 18 to 22 minutes, or until the tops are golden and an inserted toothpick comes out clean.
- 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
