Lemon Almond Butter Keto Muffins

In the 30-day weight loss meal plan, there’s a recipe for lemon cream mug cake that you can microwave and eat in minutes.

Wouldn’t you know, my microwave stopped working about a month ago.

Instead of running out to buy a new one, it was an opportunity to eliminate the microwave. I’ve considered this for a while; perhaps it was a sign.

Craving the combination of lemon and cream cheese, I decided to scale up that recipe from individual portions to bake a batch of 12 using a muffin pan.

The twist on this recipe is almond butter added to the “icing” giving it a slightly nutty complement.

My favorite thing about these lemon almond butter muffins is the balance. They aren’t overwhelmingly tart but have a citrus edge. The topping is slightly sweet using my favorite sweetener combo of erythritol/stevia, with a nice balance of creaminess and almond flavor.

Best of all, it comes in at 4 net carbs per muffin, making it the perfect light treat for any time of day.

Here are the directions:


Nutrition (Per Serving)

  • Number of Servings – 12
  • 217 Calories
  • Fat – 18 g
  • Protein – 6 g
  • Carbohydrate – 7 g
  • Fiber – 3 g
  • Sugar – 2 g
  • NET CARBS – 4 g


  • Prep – 10 minutes
  • Cook – 15 minutes
  • Total – 25 minutes

Printable PDF

Step 1

Preheat the oven to 350°F

Step 2

In a medium bowl, whisk together the eggs, olive oil, lemon juice, and 2 tsp of vanilla extract

Step 3

In a separate bowl, mix the coconut flour, ¼ cup erythritol, baking soda, salt, and stevia

Step 4

Combine the dry and wet ingredients, spoon into a greased 12-cup muffin pan

Step 5

Bake for 12-15 minutes

Step 6

To make the icing, whip room temperature cream cheese, almond butter, ¼ cup erythritol, 1 tsp vanilla extract, salt, and stevia