This Keto Lemon Muffins (Sugar-Free & Low-Carb) recipe is a light and moist option, which uses almond flour and fresh lemon juice. It’s a healthy twist on the classic, ready in about 30 minutes.
Keto Lemon Muffins (Sugar-Free & Low-Carb) Ingredients
- 2 cups Farine d’amandes (200 g / 7 oz)
- 1/3 cup Érythritol (65 g)
- 1 tsp Levure chimique
- 1/4 tsp Sel
- 3 Œufs (room temperature)
- 1/3 cup Huile de coco fondue ou beurre fondu (80 ml / 2.7 fl oz)
- 1/4 cup Jus de citron frais (60 ml / 2 fl oz)
- Zeste de 1 citron
- 1 tsp Extrait de vanille
How To Make Keto Lemon Muffins (Sugar-Free & Low-Carb)
- Preheat & prep: Preheat your oven to 180°C / 350°F and line a muffin tin with paper liners.
- Mix dry ingredients: In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, melted oil or butter, fresh lemon juice, lemon zest, and vanilla extract.
- Combine: Pour the wet mixture into the dry ingredients and stir until you get a smooth batter.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18–22 minutes, or until the tops are set and lightly golden.
- Cool: Allow muffins to cool in the pan for 10 minutes before serving.
Recipe Tips
- What type of almond flour works best? Use finely ground almond flour for the softest, most tender muffins.
- How to avoid dry muffins: Don’t overmix the batter—just stir until combined.
- Do I need to cool them fully? Yes, the texture improves as they cool and firm up.
- How to make them more lemony: Add 1–2 extra tablespoons of lemon juice if you prefer a stronger citrus flavor.
- Best way to store them: Keep them chilled for the best texture and freshness.
What To Serve With Keto Lemon Muffins
These sugar-free lemon muffins pair well with simple, keto-friendly sides like:
- A hot cup of black coffee or keto bulletproof coffee
- Greek yogurt topped with chia seeds
- Fresh berries (in moderation)
- Scrambled eggs for a more filling breakfast
- A protein shake for a post-workout snack
How To Store Keto Lemon Muffins
Refrigerate: Store muffins in an airtight container in the fridge for up to 5 days.
Freeze: Freeze in a sealed container or freezer bag for up to 2 months. Let them thaw at room temperature before eating.
Keto Lemon Muffins Nutrition Facts
- Calories: 165
- Net Carbs: 2g
- Fat: 14g
- Protein: 6g
- Sugar: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs more liquid and isn’t a direct substitute. Use only almond flour for this recipe.
How do I know when the muffins are done?
They’re ready when the tops are set and lightly golden, and a toothpick comes out clean.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
Why are my muffins too crumbly?
Crumbly texture can result from using coarse almond flour or overbaking. Use fine almond flour and keep an eye on baking time.
Can I make these muffins dairy-free?
Yes, just use melted coconut oil instead of butter.
