Description
Delicious and keto-friendly muffins that combine the creamy richness of cream cheese with the refreshing zest of lemon.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup almond flour
- 1/4 cup erythritol or other keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Mix the softened cream cheese and erythritol until smooth.
- Add the eggs, vanilla extract, lemon extract, and lemon zest, and mix until well combined.
- Combine the almond flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool before serving.
Notes
Ensure your cream cheese is at room temperature for easy mixing. Adjust sweetness to taste if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg