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Keto Lemon Muffins

Three golden brown Keto Lemon Muffins topped with a light white glaze, resting on a white plate near a window.
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Follow this recipe for moist, low-carb lemon muffins using almond flour and a keto-friendly sweetener.

Ingredients

Scale
  • 1 3/4 cups blanched almond flour
  • 1/2 cup granulated erythritol or monk fruit blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1/4 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.
  3. In a separate medium bowl, whisk the eggs until blended. Add the melted butter, heavy cream, lemon juice, lemon zest, and vanilla extract. Mix until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. If desired, prepare a keto lemon glaze (optional: mix 1/4 cup powdered erythritol with 1 tablespoon lemon juice and drizzle over cooled muffins).

Notes

  • Use room temperature eggs for better batter incorporation.
  • For a slightly different texture, substitute 1/4 cup of the almond flour with 2 tablespoons of coconut flour.
  • Do not overbake; keto baked goods dry out quickly. Check for doneness early.

Nutrition

Find it online: https://cookerykings.com/keto-lemon-muffins-recipe/