Keto Lemon Cream Cheese Muffins Recipe

Introduction

These Keto Lemon Cream Cheese Muffins are a delightful low-carb treat perfect for breakfast or a snack. Light, fluffy, and bursting with zesty lemon flavor, they’re easy to make and naturally gluten-free, making them an excellent choice for keto and paleo diets.

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). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups.
2. Step 2: In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener until well combined.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth. Add 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 ingredients to the wet mixture. Stir gently until just combined — be careful not to overmix to keep the muffins tender.
6. Step 6: Spoon the batter into the muffin cups, filling each about three-quarters full.
7. Step 7: Bake for 18 to 22 minutes, or until the 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

• Use fresh lemon zest and juice for the brightest flavor. If fresh lemons aren’t available, bottled lemon juice works but the taste will be less vibrant.
• For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and use coconut cream instead of heavy cream.
• To add variety, fold in a handful of fresh blueberries or chopped nuts before baking.
• Make sure all wet ingredients are at room temperature to ensure a smooth batter and even baking.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature or warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and coconut flour?

This recipe is designed to be keto-friendly with almond and coconut flours, which behave differently than regular flour. Using regular flour will change the texture and carb content significantly, so it’s best to follow the recipe as is.

How do I prevent the muffins from becoming too dense?

Avoid overmixing the batter once you combine wet and dry ingredients. Also, ensure your baking powder and baking soda are fresh to help the muffins rise properly and stay light.

Keto Lemon Cream Cheese Muffins Recipe

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★★★★★

4.5 from 87 reviews

Delight in these Keto Lemon Cream Cheese Muffins, a low-carb, gluten-free treat bursting with fresh lemon flavor and creamy texture. Perfect for a healthy breakfast or snack, these moist muffins combine almond and coconut flours with cream cheese and a hint of citrus for a deliciously satisfying keto-friendly bake.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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

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 it to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener until thoroughly combined.
3. Prepare Wet Ingredients: In a large bowl, beat the softened cream cheese until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract until fully incorporated.
4. Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can affect texture.
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 brown and a toothpick inserted in the center comes out clean.
7. Cool: Remove muffins from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Make sure all wet ingredients are at room temperature to achieve a smooth, even batter.
• Do not overmix the batter as it can lead to dense muffins.
• Use powdered sweetener designed for baking to avoid grainy texture.
• Muffins can be stored in an airtight container in the refrigerator for up to 5 days.
• For an extra lemony flavor, sprinkle a little powdered sweetener and lemon zest on top before baking.

Keywords: keto muffins, lemon cream cheese muffins, low carb muffins, gluten free baking, keto breakfast, almond flour muffins