When life gives you lemons make Keto Lemon Muffins. These are so moist and flavorful you'll never know keto muffins are so healthy. I love these for an afternoon snack with a cup of tea. This easy keto muffin recipe is low carb, dairy-free, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
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Especially when life gives you lemons for 10 cents each at the farmer's market. I bought many lemons that day. It's amazing how one simple fruit can be used in so many ways. I'm always a fan of lemonade or lemon cookies, but these keto lemon blueberry muffins are one of my favorites.
The best part about making homemade keto muffins is that you can eat them for breakfast, brunch, or as a sweet dessert. A sweet lemon glaze over the top takes them into a whole new category of deliciousness!
Speaking of all things lemon, be sure to check out my Keto Lemon Mug Cake as well. It's a fast and easy way to make a simple dessert for one!
Ingredients
Coconut oil, melted - You could also use avocado oil if you wanted to, but the sweetness and flavor of the coconut oil are delicious in these muffins.
Coconut flour - Used to keep the carb count low as well. It also has a good flavor, too.
Sweetener (my blend) - This is a blend of erythritol, xylitol, and stevia. You can use allulose in place of xylitol if you prefer.
Baking powder - To help make the keto muffins fluffy and light in texture.
Lemon zest - It gives an extra boost of lemon flavor!
Eggs - Large eggs work best.
Unsweetened almond or coconut milk - Either will work fine. Both have a mild flavor that you shouldn't be able to taste.
Berries - I like to use blueberries and raspberries. Blackberries are delicious as well.
How to Make Keto Lemon Muffins
With just 4 net carbs, you're going to love the ease of these low carb muffins. Follow the simple directions for keto lemon muffins below. You can even take the base batter and swap out flavor and mix-ins to make any type of keto muffins you desire.
Step One: Preheat oven to 350.
Step Two: Combine melted coconut oil with lemon extract, eggs, and the dry ingredients in a medium or large mixing bowl.
Step Three: Add the dairy-free milk. Whisk until smooth. Set aside.
Expert Tip: Be careful not to overmix the keto lemon muffins. But still, stir until there are no lumps in the batter. It will be about the consistency of pancake batter.
Step Four: In a small bowl, combine the berries with 1 tablespoon coconut flour. Gently fold them into the batter for the keto lemon muffins.
Expert Tip: The coconut flour absorbs a little of the moisture from the berries so they don't sink while the keto muffins bake.
Step Five: Divide batter between the lined muffin cups with paper liners in a muffin pan. I use an extra large cookie scoop but you can use a medium-sized scoop and just do one and half scoops.
Expert Tip: Even when using paper cupcake liners in a muffin tin I spray them with cooking spray. This helps not to lose any crumbs that get stuck to the liner.
Step Five: Bake for 30-35 minutes until the keto muffins are lightly browned around the edges and feel firm when pressed with your finger.
Variations
Glaze - If you want to have a sweet glaze on top, you can combine a powdered sweetener of your choice and a liquid and then drizzle on top. You can use lemon juice, unsweetened almond milk, carton coconut milk, or heavy cream as the liquid.
Plain - If you want to leave out the berries, you absolutely can. You will get about 5-6 muffins if you don't add berries to the batter.
Add poppy seeds - Keto lemon poppy seed muffins sound like a great variety of this recipe to make! And make sure to check out my Lemon Poppy Seed Loaf.
White Chocolate - Try adding white sugar-free chocolate chips to the keto muffins.
Almond flour - If you want almond flour muffins try this recipe for Almond Flour Blackberry Muffins.
Add Greek yogurt - An old baking trick to keep muffins and cupcakes moist is to add Greek yogert or sour cream to the wet ingredients. Just a little bit goes a long way, but it works! You will want to cut back on the coconut milk if you add some.
Butter - Swap out the coconut oil for melted butter if you don't need dairy-free keto lemon muffins.
Add vanilla extract - If you love the taste of vanilla, add a little splash to the mixture.
Common Questions
What Sugar-Free Sweetener is the Best?
My favorite sugar-free sweetener is my blend of erythritol, xylitol, and stevia. I have picky taste buds and don't like those sweeteners separate, but when they are mixed together, the taste is similar to cane sugar.
The best part is you only need half the amount of other sweeteners that are 1:1 for sugar. This saves on the cost since these can be a little pricey. I buy big bags and mix my own sweetener. I then use it in everything from keto muffins to cheesecakes to my morning cup of coffee.
Can I use lemon juice instead of extract?
Lemon juice will yield a much milder flavored muffin. The extract is made from the zest of the lemon, not the juice. If you don't have lemon extract, you can sub in zest instead.
How do I zest a lemon?
Be sure to wash the lemon well, then use a zester and start on the outer part of the lemon rind. You're going to zest the yellow part. If you see white, rotate the lemon and use only the outer yellow areas to zest.
How long do keto muffins keep?
These with keep in the fridge for 4-5 days. Just make sure to place them in an airtight container before putting into the refrigerator. You can also freeze them for 2-3 months. I recommend wrapping individually in plastic wrap.
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Ingredients
For the muffin batter:
- 2 tablespoon coconut oil melted
- ½ cup coconut flour
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1.5 teaspoon baking powder
- 1.5 teaspoon fresh lemon zest (or lemon extract)
- 3 eggs
- 6 oz unsweetened almond or coconut milk
For the topping:
- 1 cup fresh or frozen mixed berries
- 1 tablespoon coconut flour
Instructions
- Preheat oven to 350.
- Combine melted coconut oil with ½ cup coconut flour, 3 tablespoon sweetener, baking powder, lemon extract, eggs, and dairy free milk. Whisk until smooth. Set aside.
- In a small bowl combine the berries with 1 tablespoon coconut flour.
- Divide batter between 8 lined muffin cups. Top with the berries.
- Bake for 30-35 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
Notes
Nutrition
Other Keto Muffins to try:
Originally Published March 2, 2016. Revised and Republished October 26, 2022.
Leide Galhardo says
Hi Taryn, thanks for sharing your recipes! My son is allergic to eggs. Do you have any ideas how can I subs or omit it in keto/lowcarb recipes? Thank you:)
Taryn says
I am not sure about making these eggless. But, I did find a recipe for eggless keto muffins on another site you can try: https://prettypies.com/low-carb-blueberry-muffins/
I do have over a dozen eggless cookies. The whole list is halfway down the page here: https://joyfilledeats.com/eggless-chocolate-chip-cookies/
Prior says
These look great-
However - just curious / You mentioned all those fresh lemons and yet I did see them in the post - you added extract.
Why not squeeze some fresh juice
Taryn says
I used extract because the flavor is more potent. Lemon extract is made from the zest. To get the same amount of lemon flavor you would need 3 tsp of lemon zest.
Erika Johnson says
We have lived on your recipes for the last week and we are feeling great! Wondering about the nutrition facts for the lemon muffins. Would you mind posting? I’m excited to make them!
Taryn says
I just added a nutrition table to the post 🙂