Description
Bright and zesty Keto Lemon Cream Cheese Muffins that are tender and moist, perfect for a low-carb treat.
Ingredients
Scale
- 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
- Set oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a medium bowl. Mix well.
- 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.
- Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Use room temperature eggs and softened cream cheese for easy blending. Check the muffins at 18 minutes for perfect texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg