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Moist Keto Lemon Muffins (Almond Flour)

Two golden keto lemon muffins on a white plate, one with a bite taken out showing the moist interior texture.
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Bake moist, flavorful, low-carb lemon muffins using almond flour and a sugar substitute. This easy recipe delivers classic citrus taste for your keto breakfast.

Ingredients

Scale
  • 1 3/4 cups blanched almond flour
  • 1/2 cup granulated erythritol or monk fruit blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream or plain Greek yogurt (full fat)
  • 1/4 cup melted unsalted butter
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
  3. In a separate medium bowl, whisk the eggs, sour cream, melted butter, lemon juice, lemon zest, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free option, substitute the sour cream with full-fat canned coconut cream (refrigerated overnight) and use melted coconut oil instead of butter.
  • To prevent dryness, measure your almond flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you want a glaze, mix 1/4 cup powdered erythritol with 1 tablespoon lemon juice and drizzle over cooled muffins.

Nutrition

Find it online: https://cookingbycarla.com/keto-lemon-muffins/