These keto and low carb lemon muffins are a zesty treat for any time of day! Gluten free and sugar free recipe with video tutorial.
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I have to confess that I'm not a huge fan of cakes and muffins. There are many other carb laden treats that would tempt me to the dark side first! But every now and then I feel in the mood for baking, and these lemon muffins were the result!
See my video tutorial below, or keep scrolling down for the full instructions and a printable recipe card:
How to Make Low Carb and Keto Lemon Muffins
Whisk together egg yolk, heavy cream, low carb sweetener (I recommend Lakanto or granular Swerve), lemon zest and baking powder. I *love* my Microplane zester!
Stir in some almond flour and lemon juice.
Add the egg whites to a stand mixer and whisk until soft peaks form. Add a spoonful of the whites to the almond mixture, and stir well. Then add the remaining egg whites and carefully fold them into the mixture.
Spoon the batter into a six-hole muffin pan, lined with silicone liners or paper ones.
Bake in a preheated oven for 15-18 minutes until cooked through.
Or how about replacing the lemon with limes, instead?!? I hope you enjoy this tasty low carb snack!
Check out all my recipes for low carb muffins!
Low Carb Lemon Muffins
These low carb lemon muffins are a zesty treat for any time of day!
Ingredients
- 2 eggs, separated
- ¼ cup heavy cream
- 3 tbs low carb sweetener, eg classic Lakanto
- 1 large lemon, zest and juice
- 1½ cups almond flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 350F.
- Add the egg yolks, cream, sweetener, lemon zest and baking powder to a bowl and mix together.
- Stir in the almond flour and lemon juice.
- In a stand mixer, whisk the egg whites until soft peaks form.
- Add a spoonful of the whites to the almond mixture and stir well. Then add the rest of the whites and carefully fold in.
- Divide the mixture into 6-hole lined muffin pan.
- Bake for 15-18 minutes or until cooked through.
Notes
5g net carbs per muffin
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Nutrition Information
Yield 6 Serving Size 1 MuffinAmount Per Serving Calories 219Total Fat 18gSaturated Fat 3gCholesterol 68mgSodium 25mgCarbohydrates 8gNet Carbohydrates 5gFiber 3gSugar 1gProtein 8g
Adapted from the Idiot Proof Diet Cookbook.
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NatalieJ says
Hello:
I am wondering if I could sub the heavy cream for coconut cream? These look delicious! 🍋🍋🍋
Georgina says
I haven’t tried it and I don’t work with coconut cream very much – so I’m afraid I have no idea. If you try it, let me know how they turn out!
Lj says
This was one of the worst recipes and I followed the instructions, but used some all purpose gf flour and coconut flour along w the almond flour. The muffins turned out like a bag of bricks and we’re heavy and dense. No good! What a waste of time to fold in egg whites!!
Georgina says
I’m sorry that you didn’t like it but you also have to understand that if you change the ingredients from the original recipe then the outcome is likely to change! In particular, coconut flour and almond flour are not interchangeable because coconut flour is much more absorbent – and I have no idea if GF flour is even low carb?
Mary says
How rude to act so entitled as though the owner of this blog wasted your time and ingredients, when you in fact where the one to blame for the outcome! You are obviously so ignorant of the ingredients that you have used that you didn’t even know it was your own fault! How about actually being nice, asking questions, and exchanging tips and tricks so that you learn from your own mistakes and it helps you with future recipes…..
Linda Carsten says
Do you think I could add blueberries to the lemon muffins? Don’t want to change it because it need me to taste yummy! My guy likes the taste of both. Thank you!
Georgina says
Taste-wise I think it would be fine, and the blueberries wouldn’t add too many carbs. I guess they would just look a little crazier when the berries pop open while baking! Let me know how they turn out!
Shari says
Mine turned out very tart. I think 1/4 cup of Swerve will work better. Also, I followed the directions exactly, but found them to be really dense. Do you think baking soda would make the a bit lighter?
Pam Harvey says
I don’t know if I did it wrong or what but I followed the recipe to a t and I make muffins all the time. The muffins came out in crums. And I’m just wondering what holds the muffin together because there’s no butter or coconut oil, there is cream but not nearly enough to keep the muffin together. Anyway mine did not turn out, I’m eating it with a spoon, the flavor is okay but it is not a muffin.
Georgina says
I’m sorry to hear that they didn’t work out for you! I’ll add this recipe to my list to revisit to make sure everything is OK with how the recipe is written.
Susan says
Sometimes, for different reasons, our oven temperature can be off. Baking temps and times are very delicate and takes practice. If you like the recipe enough, keep trying. Maybe a little less baking time would work or using an oven gage to check the temperature of your oven. Happy baking.
Sara says
Just made these and have had my first one with a cup of tea – just perfect and just what i was hoping for.
Georgina says
I’m so pleased that you liked them – they’re one of my favorite muffin recipes!
Angela says
Texture and consistency was spot on! Next time I need to use a little more lemon and zest. I was a little conservative with both as I also used Lemon Extract. Tasted a little doughy. Now I know better for next time! Thanks for the great recipe!!!