Sugar-Free Lemon Muffins – Bright, Fluffy, and Low-Carb Approved

Because most are packed with flour and sweeteners that feel “healthy” but hit like cake. These? They’re light, zesty, subtly sweet—and don’t blow your macros.

💡 What Solves the “Low-Carb But Dry” Problem

• Almond flour + ricotta = moist, rich crumb without starch
• Lemon juice + zest give full citrus flavor without sugar
• Egg + butter + a little oil = fat + texture + flavor
• Monkfruit sweetener adds the sweet without the spike

No funky aftertaste. No weird texture. Just a muffin that feels like morning.

🧾 What I Used (And Why)

This version makes 10–12 muffins, depending on your tin size:

• 1½ cups almond flour – Lower carb, keeps things tender
• ¼ cup coconut flour – Helps absorb moisture from ricotta
• ½ cup full-fat ricotta cheese – Moisture, richness, mild tang
• 1 egg – Structure and fluff
• 4 tbsp butter, melted – Flavor + fat
• 1 tbsp light olive oil – Keeps it extra soft (you can skip and just use more butter)
• ⅓ cup unsweetened almond milk – Keeps batter loose without carbs
• ¼ cup lemon juice + 1 tsp lemon zest – Big citrus flavor
• ⅓ cup powdered monkfruit or erythritol – Adjust to taste
• 1 tsp baking powder + ¼ tsp salt

🔁 Low-Carb Swaps That Still Work

Swap In	For What	Notes
Greek yogurt (¼ cup)	Ricotta	Slightly tangier, similar texture
Coconut oil (4 tbsp)	Butter	Dairy-free version
Stevia (liquid or powdered)	Monkfruit blend	Adjust quantity—stevia’s stronger
Lemon extract (¼ tsp)	Extra zest	Boosts lemon flavor without more juice

⚠️ What I Got Wrong (And Fixed)

What Went Wrong	Why It Happens	How to Fix It
Gritty texture	Almond flour too coarse	Use super-fine almond flour
Too wet	Not enough coconut flour or underbaked	Measure accurately + check center with toothpick
Not lemony enough	Just juice, no zest	Always add zest—it carries more aroma

👩‍🍳 How to Make It (Keto Edition)

1. Preheat oven to 350°F. Line muffin tin with paper liners.
2. In a bowl, mix: melted butter, ricotta, egg, olive oil, lemon juice, zest, and sweetener.
3. In another bowl, whisk: almond flour, coconut flour, baking powder, salt.
4. Combine wet + dry. Add almond milk gradually until you get a thick, scoopable batter.
5. Portion ~¼ cup into each liner.
6. Bake 20–23 min or until golden + toothpick comes out clean.
7. Cool 5 min in tin, then transfer to rack to cool completely.

🧠 Pro Tip: Let batter rest 5–10 min before baking to allow the coconut flour to hydrate—improves structure.

🧊 Storage + Tracking Tips

• Fridge: Up to 5 days in airtight container
• Freezer: Yes—freeze individually, then bag
• Reheat: Microwave 10–15 sec or pop in toaster oven
• Macros per muffin (keto version): ~165 kcal, 14g fat, 2g net carbs, 5g protein

❓ Can I Eat This on Keto?

Yes—if you skip the honey and flour.
The version above is 100% keto-friendly and naturally gluten-free.

Still want it sweeter?
Add another 1–2 tbsp of powdered sweetener, or glaze with a simple mix of monkfruit + lemon juice.

🔢 Full Nutrition Facts (Per Muffin, Keto Version – 12 Muffins)

Nutrient	Amount
Calories	165 kcal
Fat	14 g
Protein	5 g
Total Carbs	4 g
Fiber	2 g
Net Carbs	2 g

Check out More Recipes:

• Sugar-Free Apple Muffins – Low-Carb, Cinnamon-Kissed, and Snackable
• Sugar-Free Raspberry Muffins – Keto-Friendly, One Bowl, and Actually Low-Carb
• Blueberry Muffins – Low-Carb, Keto-Friendly, and Not a Blood Sugar Bomb