Keto Lemon Cream Cheese Muffins
Soft, zesty, and perfectly moist — these Keto Lemon Cream Cheese Muffins are light, tangy, and low-carb! They’re bakery-style muffins that taste like a treat but keep you right on track.
Ingredients
- For the Muffins
- 1 ½ cups almond flour
- 2 oz cream cheese softened
- ¼ cup unsalted butter melted
- 3 large eggs
- ¼ cup granulated erythritol or monk fruit
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
- Optional Lemon Cream Cheese Filling
- 2 oz cream cheese softened
- 1 tbsp powdered erythritol
- 1 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
- In a bowl, beat cream cheese, butter, and erythritol until smooth.
- Add eggs, one at a time, then mix in lemon juice, zest, and vanilla.
- In another bowl, whisk almond flour, baking powder, and salt.
- Combine wet and dry ingredients to form a smooth, thick batter.
- If using the filling: spoon a little batter into each cup, add a small dollop of filling, and top with more batter.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Cool 5 minutes in the pan, then move to a rack. Serve warm or chilled.
Notes
Use room-temperature ingredients for a smoother batter.
Don’t overmix — it keeps muffins soft and fluffy.
Add poppy seeds, blueberries, or a lemon glaze for variation.
Store in the fridge up to 5 days or freeze up to 2 months.