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Lemon Raspberry Cream Cheese Muffins

keto Lemon Raspberry Cream Cheese Muffins

These keto muffins are moist and decadent with zesty lemon notes, a burst of colourful raspberry sweetness, brought together with a creamy inner layer of cream cheese. Your family and friends may not believe this is low-carb, keto, grain-free and sugar-free!

Lemon Raspberry Cream Cheese Muffins

Ingredients
Serves |18
Make the Muffin Batter
• 2 1/2cups almond flour
• 2 teaspoons baking powder
• ½ cup butter, softened
• ⅔ cup allulose
• 3 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
Prepare the Cream Cheese Layer
• 8 oz cream cheese, softened
• ½ cup allulose
• 1 egg
• 1 tablespoon lemon juice
• 1 1/2 - 2 cups raspberries, fresh or frozen
Instructions
Make the Muffin Batter
1
Combine the almond flour, baking powder, and salt in a medium bowl.
2
In a separate bowl, beat the butter with the allulose until well combined. Add the eggs and vanilla extract, and continue beating until combined.
3
Incorporate the almond flour mixture into the wet ingredients and beat until well combined. Set the batter aside.
Prepare The Cream Cheese Layer
1
In a separate bowl, beat the cream cheese with allulose until smooth and the sweetener is well incorporated. Then, lightly beat in the lemon juice and egg.
Assemble the Muffins
1
Line two muffins pans with 18 muffin liners.
2
Spread three-quarters of the cake batter evenly at the bottom of the muffin pan, reserving some for dolloping later as a finishing touch.
3
Pour the prepared cream cheese mixture over the batter of each muffin.
4
Add the raspberries on top of the cream cheese layer.
5
Dollop the remaining batter in between the raspberries in small spoonfuls, allowing the cream cheese layer and raspberries to peek through.
6
Preheat the oven to 325°F (162°C)
5
Bake 13 minutes and then lightly cover the muffin pan with parchment paper or foil to prevent excessive browning from the allulose. Continue baking for another 7-10 minutes until the muffins no longer jiggle in the middle and they are golden brown.
6
Remove the muffins from the oven and allow to cool completely.
Recipe Notes:

If you're using erythritol as your sweetener, you don't need to cover the muffins while baking as erythritol doesn't brown as quickly as allulose.

Macronutrients are calculated with 1 1/2 cup raspberries.

This recipe is inspired by Carolyn Ketchum's Raspberry Cream Cheese Coffee Cake.  

Nutrition Facts
per serving
calories
196cal
fats
17g
protein
5.7g
carbs
5.6g
fibre
2.3g
Nutrition facts are offered as a courtesy. If you have questions regarding calculations or encounter different results, please refer to our nutrition policy.

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