Go Back
–+ servings
Keto Lemon Cream Cheese Muffins Recipe That Will Make Your Day Better

Keto Lemon Cream Cheese Muffins Recipe to Brighten Your Day

Keto Lemon Cream Cheese Muffins Recipe That Will Make Your Day Better: Enjoy a delightful low-carb, gluten-free treat with these easy-to-make muffins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Flour Can substitute with flaxseed meal for nut-free.
  • 1/2 cup Coconut Flour Use less if substituting, as it's more absorbent.
  • 1 tbsp Baking Powder Ensure it's gluten-free if needed.
  • 1/2 tsp Baking Soda Works with the acid (lemon juice) for additional rising.
  • 1/2 tsp Salt Enhances the overall flavor of the muffins.
  • 1/2 cup Powdered Sweetener Erythritol or monk fruit are great options.
  • 8 oz Cream Cheese Can substitute with ricotta if preferred.
  • 3 Eggs Provide structure and binding for the muffins.
  • 1/4 cup Melted Butter Can substitute with coconut oil for a dairy-free option.
  • 1/4 cup Heavy Cream Unsweetened almond milk is a lighter alternative.
  • 2 tbsp Fresh Lemon Juice Lime juice can be swapped for a different citrus twist.
  • 1 tbsp Lemon Zest Use orange zest for something unique.
  • 1 tsp Vanilla Extract Adds depth of flavor for a well-rounded taste.

Equipment

  • muffin tin
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it.
  2. Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a mixing bowl.
  3. Beat the cream cheese in a large bowl until smooth, then add the eggs one at a time, mixing well.
  4. Mix in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until creamy.
  5. Fold the dry ingredients into the wet mixture gently until just combined.
  6. Fill muffin cups about three-quarters full and sprinkle with extra sweetener or lemon zest.
  7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
  8. Cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 4gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 220mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 85mgIron: 1mg

Notes

Avoid overmixing to keep muffins light and fluffy. Check for doneness early to prevent overbaking.

Tried this recipe?

Let us know how it was!