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Keto Lemon Cream Cheese Muffins

Keto Lemon Cream Cheese Muffins for a Zesty Guilt-Free Treat

These Keto Lemon Cream Cheese Muffins provide a delicious guilt-free treat with zesty flavor and creamy texture, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Almond Flour Can be substituted with sunflower seed flour for nut-free muffins.
  • 1/4 cup Coconut Flour If omitted, increase almond flour to maintain texture.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1 tsp Baking Soda
  • 1/4 tsp Salt Balances sweetness.
  • 1/2 cup Powdered Sweetener Erythritol or stevia works great for keto.
For the Creamy Filling
  • 8 oz Cream Cheese Can switch to mascarpone for a different flavor.
  • 2 Eggs Use flax eggs for a vegan alternative.
  • 1/4 cup Melted Butter Coconut oil can be used for a dairy-free option.
  • 1/4 cup Heavy Cream Opt for coconut cream for a dairy-free substitute.
For the Flavor Boost
  • 1 tbsp Lemon Zest Provides vibrant citrus flavor.
  • 2 tbsp Lemon Juice Fresh lemons recommended for best taste.
  • 1 tsp Vanilla Extract Enhances overall flavor.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Electric Mixer
  • whisk
  • spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Prepare muffin tin with liners or grease with butter/oil.
  2. Combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener in a medium bowl.
  3. Beat cream cheese until smooth, then add eggs one at a time, mixing well.
  4. Add melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract to the mixture and mix until incorporated.
  5. Gently fold dry ingredients into wet mixture until just combined.
  6. Spoon batter into muffin cups, filling them about three-quarters full.
  7. Bake in the preheated oven for 18–22 minutes, checking at 18 minutes for doneness.
  8. Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 4gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 60mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.

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