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Keto Lemon Cream Cheese Muffins - low carb, delicious and healthy snack

Keto Lemon Cream Cheese Muffins

Bright and zesty muffins made with cream cheese and lemon, perfect for a low-carb lifestyle.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Modern American
Calories: 200

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Use blanched almond flour for a light texture
  • 1/4 cup coconut flour Measure carefully as it soaks up liquid
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup powdered sweetener (erythritol or monk fruit) Dissolves smoothly and prevents graininess
Wet Ingredients
  • 4 oz cream cheese (softened) Use full-fat cream cheese for best results
  • 3 large eggs (room temperature) Helps with oven rise
  • 1/4 cup butter (melted and slightly cooled)
  • 1/4 cup heavy cream
  • 1 tbsp lemon zest Use fresh zest for best flavor
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice

Method
 

Preparation
  1. Set oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
  2. Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a medium bowl. Mix well.
  3. 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.
  4. Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Avoid overmixing.
  5. Spoon the batter into the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18–22 minutes or until the tops are golden and a toothpick comes out clean.
  2. 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.