Introduction
Hey there, lovely bakers! Isn’t there just something magical about the scent of lemon baking in your kitchen? It instantly brightens the mood and feels like a little ray of sunshine, even on a cloudy day. But finding a delicious, low-carb treat that hits all those sunny notes? That can sometimes feel like searching for a needle in a haystack. Well, guess what? Your search is officially over! I whipped up these Keto Lemon Cream Cheese Muffins, and they are an absolute dream. They’re moist, tangy, just sweet enough, and ridiculously easy to make. Seriously, you’re going to want to keep this recipe on repeat!
Whether you’re strictly keto, low-carb curious, or just looking for a super tasty muffin that won’t send your blood sugar soaring, these little beauties are here for you. They come together with minimal fuss, making them perfect for a quick breakfast, an afternoon pick-me-up, or even a thoughtful homemade gift. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: From mixing bowl to oven in under 15 minutes!
- Easy: Simple ingredients, straightforward steps, perfect for beginners.
- Giftable: Bake a batch and brighten someone’s day (if you can resist eating them all first!).
- Crowd-pleasing: Even non-keto folks will adore the bright lemon flavor and tender crumb.
Ingredients
Gather ’round, let’s talk ingredients! You’ll need some low-carb pantry staples and a few fresh goodies:
- 2 cups almond flour: This is the base of our lovely low-carb muffin. Use a super-fine blanched almond flour for the best texture.
- 1/4 cup coconut flour: A little bit of coconut flour goes a long way! It helps absorb moisture and gives structure, creating that perfect muffin crumb.
- 1 tsp baking powder: Our leavening agent to help these rise beautifully.
- 1/4 tsp baking soda: Works with the acidic ingredients (like cream cheese and lemon juice) for extra lift and tenderness.
- 1/4 tsp salt: Just a pinch to balance the sweetness and enhance all those yummy flavors.
- 1/3 cup powdered sweetener: Use your favorite keto-friendly powdered sweetener here, like erythritol, xylitol (be careful if you have pets!), or a monk fruit blend. Powdered works best for a smooth batter.
- 1 tbsp lemon zest: This is where that intense, bright lemon flavor comes from. Don’t skip the zest – it’s packed with essential oils!
- 4 oz cream cheese, softened: Make sure this is good and soft! It adds richness, moisture, and that signature tang.
- 1/4 cup butter, melted: Adds delicious buttery flavor and moisture.
- 3 large eggs: Our binder! Make sure they’re at room temperature for easier mixing.
- 1/4 cup heavy cream: Adds richness and helps achieve a tender texture.
- 2 tbsp lemon juice: Freshly squeezed is always best for the brightest flavor!
- 1 tsp vanilla extract: A lovely complement to the lemon, adding a warm undertone.
How to Make It
Okay, let’s get baking! Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners. You can grease the tin itself if you don’t have liners, but liners make cleanup a breeze!
First things first, in a medium bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Give it a good mix so everything is evenly distributed.
In a separate, larger bowl, add your softened cream cheese and melted butter. Use a hand mixer or a whisk to beat them together until they’re smooth and creamy. Now, whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the heavy cream, fresh lemon juice, vanilla extract, and that beautiful lemon zest. Whisk until everything is well combined and looks lovely and creamy.
Now, gently add the dry ingredients to the wet ingredients. Switch to a spatula or a wooden spoon and mix just until everything is combined. Be careful not to overmix – we want tender muffins, not tough ones!
Scoop the batter evenly into your prepared muffin cups. I like to use an ice cream scoop for this; it makes it super easy and keeps the size consistent. Fill each cup about two-thirds full.
Pop the tray into your preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking time can vary depending on your oven, so start checking around 20 minutes.
Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Trust me, waiting is the hardest part, but it lets them set up properly!
Substitutions & Additions
Want to put your own spin on these? Go for it! Here are a few ideas:
- Sweetener Swap: You can use any powdered keto sweetener you prefer. Just make sure it’s powdered or fine granule for a smooth texture.
- Add Berries: Gently fold about 1/2 cup of fresh or frozen (not thawed) blueberries or raspberries into the batter before scooping. Lemon and berries are a match made in heaven!
- Poppy Seed Power: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a classic lemon-poppy seed vibe.
- Different Extract: Swap some or all of the vanilla extract for a little almond extract for a different flavor profile.
- Make a Glaze: Whisk together a few tablespoons of powdered keto sweetener with a tiny bit of lemon juice or heavy cream to drizzle over the cooled muffins for extra fanciness (and lemon flavor!).
Tips for Success
A few little pointers to help you get perfect muffins every time:
- Room Temp is Key: Make sure your cream cheese and eggs are at room temperature. This helps them cream together smoothly with the butter and incorporate better into the batter, resulting in a finer crumb.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the structure too much (even with low-carb flours) and result in tougher muffins.
- Measure Flours Correctly: Keto flours like almond and coconut flour are best measured by scooping the flour lightly into the measuring cup and leveling it off with a straight edge, rather than packing it in.
- The Toothpick Test: This is the best way to check for doneness. Insert a toothpick into the center of a muffin. If it comes out clean (maybe with a few moist crumbs, but no wet batter), they’re done!
- Prep Ahead: You can whisk together the dry ingredients in advance and store them in an airtight container. This makes whipping up a batch even faster on a busy morning!
How to Store It
These muffins are so good, they might not stick around for long, but here’s how to keep them fresh:
Once completely cooled, store the muffins in an airtight container. They will keep at room temperature for 1-2 days, in the refrigerator for up to a week, and in the freezer for up to 3 months. If freezing, I like to wrap individual muffins in plastic wrap before placing them in a freezer bag or container. Thaw at room temperature or gently warm in the microwave.
FAQs
Got questions? I’ve got some answers!
Q: Can I use liquid sweetener instead of powdered?
A: Powdered sweetener dissolves more easily and gives a smoother texture. Liquid sweetener might affect the wet-to-dry ratio slightly and could make them a bit denser. I recommend sticking to powdered for this recipe.
Q: What if I don’t have coconut flour?
A: Coconut flour is very absorbent. Omitting it and replacing it with just almond flour will change the texture significantly, likely making them more fragile and possibly greasy. I highly recommend using the small amount called for in the recipe for the best results.
Q: Are these muffins dairy-free?
A: No, this recipe uses cream cheese, butter, and heavy cream, which are dairy products.
Q: How do I know when they’re baked through?
A: Look for golden brown tops and use the toothpick test! If a toothpick inserted into the center comes out clean, they are done. Don’t underbake keto goods, as they can be gummy in the middle.
Easy Peasy Keto Lemon Cream Cheese Muffins
Equipment
- Muffin tin
- Paper liners optional
- Medium bowl
- larger bowl
- Hand mixer or whisk
- Whisk or hand mixer
- Spatula or wooden spoon
- Wooden spoon or spatula
- Ice cream scoop optional, for scooping batter
- Wire rack
Ingredients
Hauptzutaten
- 2 cup almond flour super-fine blanched
- 0.25 cup coconut flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
- 0.333 cup powdered sweetener keto-friendly, like erythritol, xylitol (be careful if you have pets!), or monk fruit blend
- 1 tbsp lemon zest
- 4 oz cream cheese softened
- 0.25 cup butter melted
- 3 large eggs at room temperature
- 0.25 cup heavy cream
- 2 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 paper liners. You can grease the tin itself if you don't have liners, but liners make cleanup a breeze!
- First things first, in a medium bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Give it a good mix so everything is evenly distributed.
- In a separate, larger bowl, add your softened cream cheese and melted butter. Use a hand mixer or a whisk to beat them together until they're smooth and creamy.
- Now, whisk in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add the heavy cream, fresh lemon juice, vanilla extract, and that beautiful lemon zest. Whisk until everything is well combined and looks lovely and creamy.
- Now, gently add the dry ingredients to the wet ingredients. Switch to a spatula or a wooden spoon and mix just until everything is combined. Be careful not to overmix – we want tender muffins, not tough ones!
- Scoop the batter evenly into your prepared muffin cups. I like to use an ice cream scoop for this; it makes it super easy and keeps the size consistent. Fill each cup about two-thirds full.
- Pop the tray into your preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Baking time can vary depending on your oven, so start checking around 20 minutes.
- Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. Trust me, waiting is the hardest part, but it lets them set up properly!