Keto Lemon Cream Cheese Muffins Recipe
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.
- 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
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 it to prevent sticking.
- 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.
- 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.
- Combine Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can affect texture.
- 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 brown and a toothpick inserted in the center comes out clean.
- 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
