Keto Lemon Cream Cheese Muffins
Indulge in the delightful taste of Keto Lemon Cream Cheese Muffins, a soft and tangy treat perfect for breakfast, snacks, or dessert. These gluten-free muffins blend the creamy richness of cream cheese with the zesty brightness of fresh lemon juice, making each bite a refreshing experience. Not only are they low in carbs, but they are also incredibly easy to prepare with simple ingredients you likely have on hand. Enjoy them warm from the oven or as a quick snack throughout the day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and powdered sweetener.
- In a large bowl, beat the softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in melted butter, heavy cream, lemon zest, and lemon juice until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fill muffin cups about 3/4 full and bake for 18–22 minutes or until golden brown.
- Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 1g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg