If you’re craving something sweet, tangy, and totally guilt-free, this Keto Lemon Cream Cheese Muffins Recipe is your new go-to treat. These muffins are moist, zesty, and loaded with creamy texture—yet completely low in carbs and sugar-free. Whether you’re following a strict ketogenic lifestyle or just want to lighten up your dessert game, this recipe offers the perfect balance of flavor and nutrition. Made with almond flour, fresh lemon juice, and smooth cream cheese, these muffins are not only delicious but ideal for meal prep, parties, or even quick breakfasts on the go.
Don’t miss our Keto Philly Cheesesteak Rolls if you’re looking for more keto baked goodness.
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Why You’ll Love This Recipe
Bright, Tangy, and Sweet Without the Sugar Crash
This Keto Lemon Cream Cheese Muffins Recipe delivers the perfect lemon pop with a subtle sweetness that won’t spike your blood sugar. By using keto-friendly sweeteners like erythritol or monk fruit, each bite is flavorful without the carbs. The addition of tangy lemon zest brings a fresh brightness that keeps your taste buds dancing.
Keto-Friendly With the Perfect Texture
Thanks to almond flour and softened cream cheese, these muffins are delightfully dense and moist. Unlike traditional carb-loaded muffins, they won’t leave you feeling bloated or sluggish. The rich, creamy interior pairs beautifully with the crisp golden top. It’s a texture win every time.
How Lemon and Cream Cheese Elevate Flavor
Combining lemon and cream cheese isn’t just smart—it’s irresistible. The sharp citrus of the lemon cuts through the richness of the cream cheese, giving you a well-rounded taste that’s complex but comforting. This keto muffin recipe feels indulgent while staying firmly low-carb.
Perfect for Breakfast, Snack, or Dessert
This isn’t just dessert—it’s breakfast, snack, or anytime fuel. Pair a warm muffin with your morning coffee, toss one in your lunchbox, or top with keto whipped cream for an evening treat. Because they’re sugar-free, you can eat them guilt-free at any time of day.
Looking for inspiration? Try our Strawberry Rhubarb Crisp Bars for another low-carb fruity option.
Preparation and Cooking Time
Total Time Breakdown: Prep, Bake, Cool
Making this Keto Lemon Cream Cheese Muffins Recipe is surprisingly quick and hassle-free. Here’s the full time commitment at a glance:
| Stage | Duration |
|---|---|
| Prep Time | 10 minutes |
| Baking Time | 20–25 minutes |
| Cooling Time | 10 minutes |
| Total Time | ~40–45 minutes |
You’ll go from ingredients to delicious, lemony bites in less than an hour. These muffins are ideal for busy mornings or last-minute desserts.
Quick Weekday Baking or Weekend Batch Prep
Because this recipe is so straightforward, it’s perfect for both weekday meal prep and slow weekend baking. Want to stay ahead? Make a double batch and store them for grab-and-go snacks during the week. You’ll appreciate their long-lasting freshness and stable texture even days later.
Comparison: Keto vs. Traditional Muffins Cook Time
Traditional muffins made with wheat flour and sugar often take longer to cook through and cool. With this Keto Lemon Cream Cheese Muffins Recipe, the almond flour bakes faster, and there’s no sugary stickiness to slow down your prep or cleanup. Plus, cream cheese helps retain moisture, so no dry crumbs here.
Don’t miss our Lemon Dressing Recipe Vinaigrette if you’re a fan of all things citrus.
Ingredients
Keto-Approved Ingredients List
To create the perfect Keto Lemon Cream Cheese Muffins Recipe, you need a combination of low-carb staples and fresh ingredients that deliver both texture and flavor. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Baking powder | 1 ½ teaspoons |
| Salt | ¼ teaspoon |
| Erythritol or Monk Fruit | ½ cup (adjust to taste) |
| Cream cheese (softened) | 4 oz |
| Eggs | 2 large |
| Lemon zest | 1 tablespoon |
| Fresh lemon juice | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Butter (melted) | ¼ cup |
| Heavy cream (optional) | 2 tablespoons |
Why Almond Flour and Erythritol Are Used
Almond flour is the go-to keto baking staple—it’s low in carbs, gluten-free, and provides a tender crumb texture. When paired with a granulated sweetener like erythritol, your muffins bake up light, flavorful, and sugar-free. These ingredients are essential for keeping this Keto Lemon Cream Cheese Muffins Recipe within the 2–4g net carb range per serving.
Best Lemon Zest, Lemon Juice, and Cream Cheese Options
Fresh lemon zest is non-negotiable—it packs more punch than bottled flavorings. Always zest the lemon before juicing it, and use a microplane for the finest result. When it comes to cream cheese, use full-fat and softened for the best blending. The creaminess not only moistens the batter but adds a rich cheesecake-like bite to each muffin.
Check out our Mini Chocolate Cheesecake Bites for more cream cheese dessert ideas.
Step-by-Step Instructions
Mixing Wet and Dry Ingredients Correctly
To ensure the fluffiest and most flavorful results with your Keto Lemon Cream Cheese Muffins Recipe, start by separating your dry and wet ingredients:
- Preheat oven to 350°F (175°C) and line a muffin tin with silicone or parchment liners.
- In a large mixing bowl, combine almond flour, baking powder, salt, and sweetener. Mix well to evenly distribute the dry ingredients.
- In another bowl, beat softened cream cheese until smooth using a hand mixer.
- Add eggs, lemon zest, lemon juice, melted butter, and vanilla extract to the cream cheese. Whisk until the mixture is fully blended and smooth.
This two-bowl method avoids clumping and ensures every bite of your muffins is light and evenly textured.
How to Avoid Clumpy Cream Cheese
If your cream cheese is too cold, it won’t blend properly. Always let it soften at room temperature for about 30 minutes before mixing. For a smoother batter, you can briefly microwave it for 10–15 seconds—just enough to loosen the texture without melting it.
Pro Tip: Use a silicone spatula to scrape the bowl and fully incorporate the ingredients before combining wet and dry.
Baking Tips for Even Texture and Golden Tops
- Slowly pour the wet mixture into the dry mix and stir gently until just combined. Don’t overmix—it can make the muffins dense.
- Divide the batter evenly among the muffin cups. Fill each about ¾ full.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack.
Once cooled, you’ll find that these muffins have a perfectly golden top with a soft, creamy center—everything you’d expect from a keto treat.
Don’t miss our Easy Strawberry Fluff for another no-fuss, low-carb dessert idea.
How to Serve
Best Keto Toppings: Whipped Cream, Lemon Glaze
Serving this Keto Lemon Cream Cheese Muffins Recipe doesn’t need to be complicated, but a few easy add-ons can elevate it into a showstopper:
- Keto Whipped Cream: Whip up some heavy cream with a dash of vanilla and a keto-friendly sweetener. Spoon or pipe it onto muffins before serving.
- Lemon Glaze (Sugar-Free): Mix powdered erythritol with a bit of fresh lemon juice for a quick glaze that adds a citrusy punch.
- Cream Cheese Frosting: A soft swirl of sweetened cream cheese can give these muffins a cheesecake vibe perfect for dessert platters.
These additions enhance the lemony flavor and add richness without pushing you over your daily carb count.
Pairing Ideas: Coffee, Tea, or Keto Smoothies
These muffins pair beautifully with:
- Black coffee or bulletproof coffee for breakfast
- Unsweetened iced green tea for a refreshing mid-afternoon snack
- A vanilla almond keto smoothie for a complete on-the-go meal
Try serving warm muffins straight from the oven or reheat slightly in the microwave for that just-baked feel any time of day.
Muffin Presentation for Parties or Brunch
Hosting a brunch or holiday spread? Arrange the muffins on a platter lined with lemon slices and mint sprigs. Dust with powdered monk fruit sweetener for a polished look. Mini muffin versions can be served as bite-sized hors d’oeuvres for keto cocktail parties or potlucks.
Discover great ideas like our Cappuccino Fudge Cheesecake if you’re planning a low-carb dessert buffet.
Additional Tips
Getting the Perfect Lemon Flavor Punch
To make this Keto Lemon Cream Cheese Muffins Recipe truly stand out, it’s all about maximizing lemon flavor. Here’s how:
- Double the zest: If you’re a lemon lover, feel free to zest a second lemon to intensify the citrus aroma without adding carbs.
- Use fresh juice: Bottled lemon juice doesn’t pack the same bright acidity. Freshly squeezed is always better.
- Add lemon extract (optional): A few drops of pure lemon extract can reinforce the flavor when your lemons aren’t quite bold enough.
These tricks ensure every bite bursts with that signature lemon tang, balanced beautifully by the creamy richness of the cheese.
How to Prevent Dry Keto Muffins
Keto baking can be tricky. Almond flour absorbs liquid differently than wheat flour, and dry muffins can be a common issue. Avoid that with these tips:
- Don’t overbake—check at the 20-minute mark.
- Use full-fat cream cheese and butter for moisture.
- Add a splash of heavy cream or unsweetened almond milk to loosen the batter if needed.
You’ll be rewarded with soft, moist muffins that don’t feel dry or crumbly.
Substitution Tips: Dairy-Free, Nut-Free Options
Diet restrictions? No problem. You can still enjoy a version of this Keto Lemon Cream Cheese Muffins Recipe:
| Ingredient | Substitute Option |
|---|---|
| Almond flour | Sunflower seed flour (nut-free) |
| Cream cheese | Dairy-free cream cheese (like Kite Hill) |
| Butter | Coconut oil or ghee |
Just note that flavors may shift slightly, especially with coconut oil, so always test small batches first.
Looking for more ideas? Check out our Dairy-Free Roam Diet Recipes for creative substitutions and allergy-friendly dishes.
Recipe Variation
Blueberry Lemon Cream Cheese Version
Want a fruity twist? Try adding fresh or frozen blueberries to your Keto Lemon Cream Cheese Muffins Recipe. The natural tartness of blueberries complements lemon and cream cheese perfectly.
- Add ½ cup of blueberries to the batter before baking
- Lightly toss berries in almond flour to prevent sinking
- Bake as usual, but extend time by 2–3 minutes if using frozen berries
This version feels like a treat straight from a high-end bakery—minus the carbs.
Lemon Poppy Seed Keto Muffin Twist
Craving something a little different? Add 1 tablespoon of poppy seeds to the base batter for a classic lemon poppy seed vibe. You can even add a touch of almond extract for depth.
Pro Tip: Let the batter rest for 10 minutes before baking so the poppy seeds soften slightly.
Mini Muffins and Muffin Tops for Snacking
If portion control or quick snacks are your goal, this Keto Lemon Cream Cheese Muffins Recipe adapts easily:
- Use a mini muffin pan to make bite-sized versions (bake 12–15 minutes)
- Spoon batter onto a baking sheet in mounds for muffin tops—just like the bakery classics
Both versions are ideal for freezing and popping into lunchboxes or gym bags.
Don’t miss our Keto Pies Apple for another keto dessert that’s bursting with fruit flavor.
Freezing and Storage
Storing in Fridge vs Freezer
One of the best parts about this Keto Lemon Cream Cheese Muffins Recipe is how well the muffins store. They stay moist for days and are just as delicious reheated.
- Refrigerator: Store in an airtight container for up to 5–6 days. Let them cool completely before sealing to avoid condensation.
- Freezer: Place muffins in a freezer-safe bag or container and store for up to 2 months. For best results, wrap each muffin individually in parchment paper before freezing to prevent sticking.
These muffins are freezer-friendly without losing their flavor or texture.
Reheating Tips for Best Taste
Reheating the right way makes all the difference:
| Method | Time | Result |
|---|---|---|
| Microwave | 20–30 seconds | Soft and warm |
| Oven (350°F) | 5–7 minutes | Crisp top, fluffy inside |
| Air Fryer (low) | 3–4 minutes | Lightly crispy texture |
Avoid over-microwaving, as it can dry out the muffins. If frozen, allow the muffins to thaw at room temperature for 30–60 minutes before reheating.
How Long They Last Fresh
At room temperature, these muffins will keep well for about 48 hours, but refrigeration is ideal for maintaining texture. For longer storage without losing flavor, freezing is your best bet.
Don’t miss our Heavenly Boston Cream Pie Cheesecake for another make-ahead treat you can store and serve on demand.
Special Equipment
Recommended Muffin Pans (Silicone vs Metal)
For the best results with your Keto Lemon Cream Cheese Muffins Recipe, the type of pan you use really matters.
- Silicone Muffin Pans: These are non-stick, easy to clean, and perfect for keto batters that can sometimes stick to traditional pans.
- Metal Muffin Pans: Offer a crispier muffin edge and slightly faster baking. Line them with parchment cups to avoid sticking.
If you love that classic bakery-style dome, opt for a metal pan and don’t overfill your cups—¾ full is just right.
Best Mixer or Whisk for Cream Cheese Blends
A smooth batter starts with the right tools:
- Hand Mixer: Makes creaming the cheese and blending wet ingredients fast and easy.
- Silicone Spatula: Perfect for folding the wet and dry together without overmixing.
- Wire Whisk: Great for breaking up egg yolks and incorporating lemon juice and zest smoothly.
You don’t need a stand mixer, but having at least a hand mixer will make this recipe much more enjoyable.
Must-Have Baking Tools for Keto Baking
These tools will elevate not just this Keto Lemon Cream Cheese Muffins Recipe, but all your low-carb creations:
| Tool | Why It’s Useful |
|---|---|
| Microplane Zester | Gets ultra-fine lemon zest without bitterness |
| Cookie Scoop | Ensures uniform muffin sizes |
| Cooling Rack | Prevents soggy bottoms |
| Oven Thermometer | Confirms accurate baking temp |
Investing in good baking gear pays off—especially when you’re working with almond flour and cream cheese, which can be sensitive to heat and mixing technique.
Don’t miss our Thin Chicken Breast Recipes if you’re building a keto kitchen and want versatile main course ideas.
Frequently Asked Questions
How to reduce carbs in muffins?
To reduce carbs in muffins, start by swapping traditional wheat flour with almond flour or coconut flour, both keto staples. Use granulated erythritol or monk fruit instead of sugar, and skip fruit fillings high in sugar. In this Keto Lemon Cream Cheese Muffins Recipe, all these swaps are already built-in—keeping each muffin under 3g net carbs.
Does anyone make keto English muffins?
Yes! There are several store-bought and homemade keto English muffin options made with almond flour, egg, cheese, and baking powder. They’re usually cooked in the microwave or stovetop in ramekins. While not the same as muffins, they’re a savory keto-friendly breakfast alternative that’s just as satisfying.
Can I add lemon juice to muffin mix?
Absolutely. Lemon juice adds both flavor and moisture. It also reacts with baking powder (and baking soda, if used), helping the muffins rise. In this Keto Lemon Cream Cheese Muffins Recipe, we use 2 tablespoons of fresh lemon juice, enhancing both flavor and texture.
How to eat cream cheese without carbs?
Cream cheese has less than 1g carb per tablespoon, making it nearly carb-free. Enjoy it on keto bread, with celery sticks, or baked into recipes like this one. In this Keto Lemon Cream Cheese Muffins Recipe, cream cheese adds moisture, flavor, and creamy texture—all while keeping the carb count low.
What cancels out carbs?
Technically, nothing “cancels” carbs. However, fiber and sugar alcohols (like erythritol) don’t impact blood sugar, so they’re subtracted when calculating net carbs. That’s why this recipe remains keto—despite having flour and sweetener—because both are low in digestible carbs.
What happens if you eat no carbs for a week?
Going zero-carb for a week may lead to ketosis, where your body burns fat for fuel instead of glucose. Common effects include rapid water loss, mental clarity, and reduced appetite. However, some may experience “keto flu” symptoms like fatigue and headaches during the transition. Recipes like this Keto Lemon Cream Cheese Muffins Recipe make the process enjoyable while staying on track.
Looking for more keto breakfast comfort? Don’t miss our Sausage Egg and Cheese Breakfast Roll-Ups for a savory start to your day.
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Conclusion
If you’re looking for a low-carb treat that doesn’t skimp on flavor, this Keto Lemon Cream Cheese Muffins Recipe checks all the boxes. It’s bright, creamy, perfectly sweetened, and ideal for any time of the day—from breakfast to dessert. With easy-to-find ingredients, quick prep, and flexible variations, this recipe is bound to become a favorite in your keto kitchen.
Whether you’re new to the keto lifestyle or a seasoned pro, having go-to recipes like this one makes sticking to your goals much easier—and tastier. Plus, the ability to freeze, customize, and pair these muffins with your favorite drinks means they’re just as functional as they are delicious.
Ready to bake? Save this recipe, share it with your keto community, and enjoy the perfect blend of citrus and cream every time you need a sweet low-carb fix.
Don’t miss our Rainbow Jello Sugar Cookies for a colorful twist on keto-friendly baking.
Print
Keto Lemon Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Keto Lemon Cream Cheese Muffins are moist, creamy, and full of zesty lemon flavor—all without the carbs. Made with almond flour, cream cheese, and fresh lemon juice, this easy low-carb recipe is perfect for breakfast, snacks, or guilt-free desserts.
Ingredients
- 1½ cups almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup erythritol or monk fruit (adjust to taste)
- 4 oz cream cheese, softened
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- 2 tablespoons heavy cream (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with parchment or silicone liners.
- In a large mixing bowl, combine almond flour, baking powder, salt, and sweetener. Mix well.
- In a separate bowl, beat the cream cheese until smooth.
- Add eggs, lemon zest, lemon juice, vanilla extract, and melted butter to the cream cheese. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve as-is or top with keto whipped cream or lemon glaze.
Notes
- For extra lemon flavor, add a few drops of lemon extract.
- To make mini muffins, reduce baking time to 12–15 minutes.
- Optional toppings include sugar-free lemon glaze, keto whipped cream, or cream cheese frosting.
- Store in the fridge for 5–6 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: keto lemon cream cheese muffins, low carb muffins, keto breakfast muffins, almond flour muffins, sugar free lemon muffins