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Easy Peasy Keto Lemon Cream Cheese Muffins

These Keto Lemon Cream Cheese Muffins are an absolute dream. They're moist, tangy, just sweet enough, and ridiculously easy to make, perfect for a quick breakfast, an afternoon pick-me-up, or even a thoughtful homemade gift.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 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!

Notes

Make sure your cream cheese and eggs are at room temperature for a smoother batter. Do not overmix the batter once dry ingredients are added. Measure almond and coconut flour by scooping lightly and leveling off. Use the toothpick test (comes out clean) to check for doneness; avoid underbaking. You can whisk together the dry ingredients in advance. Store cooled muffins in an airtight container: 1-2 days at room temperature, up to a week in the refrigerator, up to 3 months in the freezer (wrap individually first). Thaw at room temperature or gently warm. Powdered sweetener is recommended over liquid. Coconut flour is important for texture; do not substitute just with almond flour. This recipe is not dairy-free.