Description
Indulge in the delightful flavors of Keto Lemon Cream Cheese Muffins, a perfect low-carb and gluten-free treat for any time of the day! These muffins combine the tangy zest of fresh lemons with the creamy texture of cream cheese, creating a scrumptious option for breakfast, snacks, or dessert. Made with almond flour and coconut flour, they cater to diverse dietary needs without compromising taste. Easy to prepare, you can enjoy them warm from the oven or pack them for on-the-go enjoyment. With their soft texture and refreshing flavor, these muffins are sure to become a favorite in your low-carb repertoire.
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)
- 1/4 cup heavy cream
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a medium bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener until combined.
- In a large bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla until blended.
- Gradually fold dry ingredients into wet mixture until just combined.
- Fill muffin cups about 3/4 full and bake for 18–22 minutes or until golden brown and set.
- Cool slightly in the pan before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg