Ingredients
Scale
2 cups almond flour
1/4 cup coconut flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup powdered sweetener (erythritol or monk fruit)
4 oz cream cheese (softened)
3 large eggs (room temperature)
1/4 cup butter (melted and cooled)
1/4 cup heavy cream
1 tbsp lemon zest
1 tsp vanilla extract
2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- Whisk dry ingredients (flours, baking powder, baking soda, salt, sweetener) in a medium bowl.
- In a large bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing well after each.
- Stir in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet, stirring gently until just combined.
- Divide batter among muffin cups, filling each 3/4 full.
- Bake for 18-22 minutes until tops are golden and a toothpick comes out clean.
- Cool in tin for 10 minutes, then transfer to a wire rack.
Notes
- Use room-temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid dense muffins.
- Store in an airtight container at room temp for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Keto, Low-Carb
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg