Ingredients
Method
Preparation
- Set oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a medium bowl. Mix well.
- Beat softened cream cheese in a large bowl until smooth. Add eggs one at a time, mixing after each. Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
- Spoon the batter into the muffin cups, filling each about 3/4 full.
Baking
- Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
For best results, allow all wet ingredients to be at room temperature. For a lemon poppy seed variation, fold in poppy seeds; for blueberry muffins, gently fold in blueberries.
Store muffins in an airtight container in the refrigerator for up to 5 days.
Store muffins in an airtight container in the refrigerator for up to 5 days.
