These scrummy keto lemon muffins (cake tho, right?) are the perfect way to celebrate the onset of Spring! Boasting a tender lemon low carb muffin base, with a crunchy streusel topping and a sweet and tart lemon glaze – it’s everything you’ve ever wanted a in a keto almond flour muffin recipe! Great for breakfast, a snack, or even dessert…
This gluten-free keto muffin post has been updated since I created it back when we were living on an island in Belize. We are back in New York now after 5 years in Central America – but I still remember how excited I was to get lemons in a country that didn’t seem to know they existed! This keto lemon muffin recipe is one of my most popular recipes on Pinterest, Instagram, AND Facebook – so be sure to try them out and let us know what you think!
As most of you know by now, I live on an island in Belize where the weather is perpetually summer-like. The temperatures here range from HOT most of the year, to spontaneous combustion is imminent if you’re outside more than 5 minutes in August.
So it’s not easy for me to get in the mindset of “yay, Spring!” like it used to be when I lived in New York and froze half the year. Still, I got very excited when out of the blue, lemons showed up on the island about a month ago.
They don’t have yellow lemons here usually – it’s all limes all the time in Belize. Which I’m OK with for the most part. But this time of year still means lemon flavored everything to me – so I bought a huge bag of them.
I was amused by the cashier’s obvious confusion – first at the weird yellow limes, and second that I was buying at least 20 of them! ? I couldn’t wait to get started cooking lemon flavored everything – the only problem was that I was leaving for the states for 3 weeks and had no time to use them before they went bad…
So I froze them out of desperation, which I’d never done before. ❄️
I was terrified that they’d be ruined when I got home from our trip – but it worked great! As an added bonus, when I thawed and cut them in half to juice them with my hand-held citrus crusher thingy, it was easy to get every last drop out of them – much more so then when they were fresh.
The moral of this story is that if you have more lemons then you can use – you can totally freeze them whole and thaw them as needed! I even zested them for my grated lemon zest with no problems!
So, long story long – against all odds I was able to get lemons in Belize and I made you these keto lemon muffins with them. And THEY TASTE GOOD. SO. GOOD.
There is lemon juice and/or lemon zest added to every component, so it’s sooooooper lemony people – in the best possible way.
Lemon lovers rejoice! You are going to LURV these keto muffins!
How do I make these keto lemon muffins?
Don’t be intimidated by the multiple layers in these keto lemon muffins, they are very easy to make I promise! The muffin batter is made in the blender, with the wet ingredients and dry ingredients being all thrown in there together and blended until smooth – no need to fold or cream or mix in a stand mixer.
The streusel topping you simply stir together with a fork in a bowl until crumbs form, then sprinkle over the batter in the muffin cups before baking.
Finally, the easy lemon glaze is made by using a whisk or fork to blend the erythritol and lemon juice together until smooth – which literally takes seconds to do. Then you simply drizzle it over the top of each muffin (after baking) and you are ready to go!
Why is there sour cream in this keto muffin recipe?
It’s an honest question. I wasn’t sure about it myself, but I used to order an amazing lemon sour cream pound cake years ago, and it was so very tasty that I thought I’d try it in these keto lemon muffins.
The sour cream made the muffins very tender, super rich, and the tart cream flavor really complemented the lemon. I’m hooked, and you will be too!
Can I make these keto muffins in a loaf pan instead of a muffin pan (or muffin tin?)
I made these both as muffins and as mini loaves, to see if it would bake up ok both ways. It totally did, and I’m on the fence about which way I liked it more. Both tasted the same, but I liked being able to just slice off a small piece of the loaf without committing to an entire muffin.
That being said, my keto muffins were pretty large – so if you make them average sized then you’ll probably be getting about the same amount either way.
The point is – you can make these keto lemon sour cream muffins in almost any format and they will be great. I’m including baking times for multiple sizes in the instructions, but please be aware that ovens and cooking times may vary. Bake it until a toothpick inserted comes out clean and you’ll be in business.
If using a muffin tin, then I definitely recommend using muffin liners so that they don’t stick to the pan – even a non-stick muffin pan isn’t always a guarantee that they won’t stick. If baking in a loaf or cake pan, make sure to line the pan with parchment paper for the same reason. This will ensure that you get them out without sticking.
Can these low carb muffins be made dairy-free?
Yes, you can replace the butter with coconut oil and the sour cream in these keto muffins with 1/2 cup of unsweetened almond milk. The resulting muffin won’t be quite as rich, but the recipe will still work. If you find that your muffin batter is very wet, you can another tablespoon of coconut flour to help dry it out.
What is the best sweetener to use in keto muffins?
I prefer to use granulated erythritol in the batter, and confectioners style erythritol in the glaze of these muffins. You can also use a monk fruit sweetener like Lakanto in these with excellent results. I have an allergy to stevia so I don’t use it anymore, but if you have a brand that you like and you don’t mind the flavor then that will also work.
Any of these sweeteners will keep your carbs per serving down, and the net carb count shouldn’t be affected by switching them up.
Do you have more keto muffin recipes here on IBIH?
So glad you asked, why yes I do have more low carb muffin recipes – both sweet and savory, with more being developed as we speak!
- Keto Zucchini Muffins (chocolate with mocha frosting – yum!)
- Keto Blueberry Muffins
- Keto Pumpkin Spicy Monkey Bread Muffins
- Keto Cheesy Herb Muffins
- Keto Cheddar & Jalapeño Cauliflower Muffins
Keto Lemon Muffins – Low Carb and Gluten-free
- Total Time: 40 minutes
- Yield: 8 to 12 servings 1x
- Diet: Gluten Free
Description
Keto lemon muffins with a tender lemon cake layer, topped with crunchy streusel and a sweet tart lemon glaze! Keto, low carb, Atkins friendly, and gluten free
Ingredients
For the muffin:
- 1/2 cup butter, softened
- 3/4 cup granulated erythritol sweetener
- 3 large eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cup superfine almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon xanthan gum or arrowroot powder
- 1/2 teaspoon vanilla extract
- 1 cup full fat sour cream (or 1/2 cup unsweetened almond milk)
- pinch of salt
For the streusel topping:
- 3 tablespoons butter, melted
- 3/4 cup superfine almond flour
- 3 tablespoons granulated erythritol sweetener
- 1 teaspoon grated lemon zest
- 1 tablespoon coconut flour
For the lemon glaze:
- 1/2 cup confectioners style erythritol sweetener
- 3 tablespoons lemon juice
Instructions
For the muffin layer:
- Combine all of the muffin ingredients in a blender and blend for 2-3 minutes or until smooth. The mixture is thick so you’ll have to stop a few times and scrape the sides down with a silicone spatula to get it going the first minute or so.
- Preheat the oven to 350 degrees (F) and then start your streusel topping.
For the streusel topping:
- Combine the melted butter, almond flour, sweetener, lemon zest and coconut flour in a small bowl and stir well with a fork until a crumbly dough forms.
- Spoon the muffin batter from the blender into 8 large or 12 regular muffin cups (if you’re using foil or thin paper then place inside a muffin tin to support them) – or into a small loaf or cake pan.
- Crumble the streusel topping in pea sized pieces over the top of the batter.
- Bake on the middle rack of your oven at 350 degrees for 35 minutes (large muffins) or 25 minutes (average sized muffin) or 50 minutes (loaf or cake pan) OR until a toothpick or knife inserted in the center comes out clean.
For the lemon glaze:
- Combine the erythritol and lemon juice in a cup or small bowl. Stir with a fork until smooth.
- If too runny, add another tablespoon of erythritol (or more) until an opaque but still pourable glaze forms.
- If too stiff to pour, add another teaspoon of lemon juice to loosen.
- Pour the glaze over the muffins after they are baked and slightly cool. Serve warm or room temperature.
- Store any leftovers covered in the refrigerator for up to a week.
Notes
** For best results, see what brands I use and recommend for my recipes over on the IBIH pantry recommendations page!
Approximate nutrition info is as follows:
1 average muffin (1/12th of recipe) or loaf slice contains:
290 calories, 25g fat, 4.5g net carbs, 8g protein
1 gargantuan (bakery sized) muffin or 1/8th of recipe contains:
435 calories, 37g fat, 7g net carbs, 12g protein
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: keto Muffin Recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Fat: 25g
- Carbohydrates: 4.5g net
- Protein: 8g
Keywords: keto lemon muffins, low carb lemon muffins, gluten free lemon muffins
If you love lemon desserts like I do – you should also try my low carb Lemon Cloud Pie from last season! It’s a stunner for sure! Oh and my favorite keto lemon bars are pretty awesome too – just sayin’.
Can’t get enough delicious low carb recipes? Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!
Deb Breslow says
Sounds lovely and will try them soon. Wondering if Greek yogurt could also be a sub for the sour cream?
I skimmed through the comments and may have missed if this has been asked before.
★★★★★
Mellissa Sevigny says
Yes you can definitely sub the greek yogurt – I’d go with the 5% fat rather than the nonfat for a softer texture though. Enjoy!
Melissa R Thompson says
Probably the best Keto baked dessert I’ve ever baked. They are so moist and tender. I wish I had put more of the crumble on each muffin. I did just a little on each then tossed the extra… next time ALL the crumble is going on.
★★★★★
Lake O' Kitchen says
Excellent flavor and oh so moist. Texture is new to me but flavor is actually better than Starbucks Lemon Pound Cake which is a favorite. So happy to find as this is my 3rd day of dieting and flavorful recipes like this one will help me look forward to breakfast instead of dreading one more plate of eggs. Thank you ever so much for experimenting for the rest of us! I have a beautiful picture if you want.
★★★★★
Jennifer says
So good! Used the almond milk option and egg whites instead of whole eggs. Came out so fluffy and moist!
★★★★★
Allison says
These are the absolute best keto baked goods I’ve ever made. They rival regular baked goods. Easy to make and delicious, you can’t ask for more!
★★★★★
Kelly says
Loved these muffins! I didn’t have the almond flour, coconut flour and xanthan gum, but I did have a bag of the Bob’s Red Mill paleo baking flour mix, which is a combo of all three of those things. So I just measured out two cups instead of the 1.5 almond and .5 coconut and I eliminated the xanthan gum since it’s already in the mix. They turned out delicious and I feel like it was probably a little easier. Feedback from my teenager was that the glaze was “too lemony” so next time I will probably just use almond milk instead of lemon juice for the glaze. We also added blueberries to half the mix, which were my favorite! Feels like a pretty simple and versatile recipe to use going forward!! 🍋
Lee says
These cupcakes are delicious! I made them as I would regular cake using my hand mixer. They turned out great! I did have more batter than could be used for my 12 cupcakes pan and I had much more of the crumble than needed. I love using sour cream in my cake recipes. I had fresh lemons enough for the juice required but not enough for the zest, so I used 1/2 teaspoon of lemon extract for each tablespoon of zest. and they turned out fine.
Tina Lindsay says
Love this recipe, simple and delicious!!!!
★★★★★
debbie wescott says
Made these last year after trying lots of Keto cake recipies, none of which were much good. They tasted as much like regular cake as I’ve found and were delicious. Since then I’ve taken the base cake recipie (minus the lemon stuff) and tried it all sorts of different ways, I’ve done marble cake muffins, choc chip muffins with dark choc chips, orange and chocolate muffins, mocha muffins………..
I’ve found the basic cake recipie is so easy to adapt and the results are just brilliant so thank you so much for this.
★★★★★
Radiance Dream says
I made a dozen of these and absolutely loved them. I’ve made lots of keto baked goods and this is the very best. Now I’m going to make a third or half this recipe and try donuts with the same batter topping (on the bottom) and glaze.
★★★★★
Mama Sia says
these are amazing! I didn’t put the streusel topping but did put the lemon glaze. I also added blueberries. These are really good!
★★★★★
Buck says
Can you save the finished muffins in the Freezer for a future Nosh ?
★★★★★
Mellissa Sevigny says
yes!
Alison says
I decided to add a cup of tayberries (love child of raspberry and blackberry) once I’d spooned mixture into the cases. I skipped the streusel and the icing. They were delicious. So moist and unlike other keto muffins I’ve made they didn’t stick to the paper case. Will definitely make again.
★★★★★
Sam says
I think these are the best muffins I’ve ever made. Taste just like a certain coffee chain’s lemon cake. So good!
★★★★★
Mellissa Sevigny says
That’s high praise, thank you so much!
Hillary says
Absolutely perfect 🤩 These are incredible!!!!
★★★★★
Rayana Lum says
Thank you for this recipe I was looking for something to bake with my 5 year old granddaughter who wanted to bake today . I had sour cream so I looked up keto recipes with sour cream and your recipe was the first yummy recipe and as I am new to the baking of keto recipes I’ve been buying different sugars and flours and was able to do this recipe minus the xanthum gum, (need to find here on Maui)😊. Anyhow I really enjoyed it! My grand daughter on the other hand didn’t but that’s okay she was a great sport wanting to tryout something that her grandma wanted. I’ll be sending some home with her today for her mommy and other grandma and aunties and great grandma to try! I’ll be sure to leave them your web page.Thank you again. My mom loves lemon and was real curious to know how it came out I told her pretty good 👍 Aloha Rayana from Maui, Hawaii
Joanne says
Wow wow wow!!! Thank you so much, Mellissa. I’m no baker, but I made this as a 7″ birthday cake for our dear Auntie, who turned 89 today! It was superbly tang-o-licous with a great crumb, and gobbled up by all. It took almost 75 minutes to cook at 350F at that size (and I covered it lightly with foil around the 35 minute mark) but was so well worth the wait while checking periodically. Yum! Love your recipes and website. Thanks again.
Donna says
LOVE these!! 🍋
I’ve made other Keto muffins and they ended up crumbly… these are soft, moist, lemony and ohhh sooo good! Thank you for a delicious treat!
★★★★★
Jennifer says
This recipe is delicious! I have made it multiple times. I substitute ground flax for the xanthan gum (because that’s what I have on hand.) This last time I made it I skipped the streusel topping and just added the icing and it was perfect.
★★★★★
Suz says
Tried these this morning for a Saturday morning treat with coffee. Oh my,these were fantastic! I made according to directions only used half erythritol and half monk fruit. sweetener I feel like these would not have been as good without the kick from the glaze. I almost didn’t add that, but I’m so glad I did. DH non keto loved these too. He added whipped cream as he always does. I thought they were perfect as is and looked like a perfect muffin also. I mounded mine up before baking, which made them look like they rose and had a nice muffin look. Beautiful, thanks again.
Teresa says
Have tried to bake these 3 times now. Each time they come out tasting like we’re eating DRY almond or coconut flour that has a little lemon flavor. I mean DRY!
They are difficult to remove as they crumble all over the place. Again just so unbelievably DRY.
We tried melting butter and pouring over.
My husband actually gagged and reached for his coffee.
Did anyone else encounter this prob? He and I followed the recipe to the letter each time. Can’t figure out why when most all the reviews are so highly rated.
The crumbly top seems to add to the overall dry texture!
★
Mellissa Sevigny says
If anything these are on the moist side, it’s got to be your coconut or almond flour brand or something. That definitely does not make any sense. Are you accidentally switching the quantities of coconut and almond flour? Maybe putting mostly coconut flour in? Because that would account for dryness since coconut flour is highly absorbent.
Carol says
I love these! So amazing and agree with you they are super moist. I found an error in the conversion from US measurement to metric, and it doubled my coconut flour. You don’t have to post this but I wanted to let you know so that you could correct this.
★★★★★
Carok says
How did you measure the flours? I started making these today and did the conversion to metric. I quickly found out that the conversion is not correct and the coconut flour is double of the US measurement. That would result in extremely dry cake. I have made these umpteen times but not in a long time. They are super moist and the most like real traditional cake in my opinion and I have made a lot of keto recipes. Unfortunately I had already put the almond flour in, so I added a little extra liquid and they are in the oven now so we shall see. I think they will be fine.
★★★★★
Robyn Harrelson says
I used Pam
in the tin and they still crumble apart when I take them out?..
Mellissa Sevigny says
These work best in muffin cup liners.
Carol says
I have made this recipe several times and love it! This was my favorite go to for a long time but have recently discovered I have an egg allergy. Can you suggest what egg replacement would work best for this recipe?
★★★★★
Cindy says
Can I sub Greek yogurt for sour cream?
Mellissa Sevigny says
Yes, but it will alter the carb count.
Jessica says
I love lemon anything and these are wonderful!! Perfect for spring and summer and the sour cream makes it!
★★★★★
Karen says
So, I have gotten to the point in life where I don’t bake much, but when I read this, I had to try it! I have made them twice…
First, the good: they are delicious! We love lemon anything & these are just what we love.
Next, the not so great: I have read the recipe at least a dozen times & don’t see anything about either using muffin papers or greasing the muffin tin. The first time I made them, I sprayed the muffin tin with a Pam type product. They were very difficult to get out of the pan :-(
The second time I used muffin papers & they came out without any problem.
As I said, I rarely bake anymore, so maybe it’s just because of that… Maybe I should have just known to use muffin papers!
Bottom line: We love them! Also, one more note, my muffin tins are “standard”, I had enough batter to make 12 muffins plus 1 extra in as custard cup…
Keep up the great recipes!
★★★★★
Janet says
One of the best Keto recipes that I’ve tasted and made! I find Keto recipes with sour cream are some of the most moist!! Love these!!
★★★★★
MARGARET KELLAWAY says
Amazing muffins with great flavour. Moist and delicious. I didn’t use baking cups and they fell apart coming out of the muffin pan. Any suggestions?
★★★★★
Christie says
Made the batter in my food processor because I don’t have a blender, and it worked very well. Didn’t have to scrape the sides at all. The muffins turned out yummy. Thank you for a great recipe!
★★★★★
Pebbles says
I have made these several times and LOVE them more with each new batch. They are tender and soooo delicious. I WAS going to make blueberry muffins today but have decided to make these again and just toss in a handful of blueberries with the lemon. Thanks for all of your recipes! Oh…I also made your bacon gouda mashed cauliflower today. It is a favorite in our house.
★★★★
Cindy L says
These are hands down with best Keto muffins I’ve made in years! The sour cream and lemon flavor make them shine. Thank you! I use birch xylitol for the sweetener and my silicone mini-muffin molds. It yielded 40 mini muffins which helps with portion control and calorie count.
★★★★★
Pam says
I’m sorry but i had never used the swerve in anything before and i won’t again. Threw out the rest of the pkg. and threw out the muffins. They were awful!! I eat a variety of healthy foods and have really tried to subs healthy flours and sugars but this has turned me off.
Mellissa Sevigny says
Sorry to hear that, maybe your flour was rancid or there was something wrong with your package of swerve? Just wondering since these usually get rave reviews.
Janet says
Agree Mellisa. Swerve is the only sugar I’ll use in my recipes. All others just have an really bad taste. You need the confectioners swerve in the glaze!!
★★★★★
K Platt says
Oh, Mellissa,
These are a Godsend! We have been keto/low carb for nearly a year, with great results, but were in a breakfast rut. This morning we ound this excellent recipe. We now love these so much… They are zingy, fluffy and moist. You would never know that they’re keto!
Don’t you hate those comments with a lot of substitutions? ;)
Well, we didn’t have fresh lemons, so I used bottled lemon juice plus a teaspoon of orange extract. My husband doesn’t do well with sour cream, so I used half ricotta and half Greek yogurt. And finally, I always use about 80% Swerve with 20% Stevia for baking, as it helps cut the cost.
I found that my streusel wasn’t exactly crumbly. Perhaps if I hadn’t softened it as much, that wouldn’t have been the case. Nonetheless, I added a tablespoon of coconut flour. I scooped a tablespoon of the streusel, and then scooted bits off the spoon with a small measuring spoon. That helped, but was tedious. Still so worth it! I wouldn’t skip the glaze. One of my favorite pre-keto treats was Starbuck’s lemon pound cake. Now I like these BETTER.
God bless you, Mellissa! These are PHENOMENAL!!!
Kelly
★★★★★
Doreen Lopez says
I kept stopping to scrape, as per recipe, but burned out my blender. :(
Tracie Marshburn says
These turned out perfect and are really wonderful! Not dry at all!
★★★★★
Tamara Washington says
To preface my review my muffins didn’t turn out. The inside would not cook and Im not sure if its due to using silicon baking cups, oven temp or how the instruction indicates to dump everything into a blender and mix. I think some of the ingredients should be worked by themselves before to lighten up the batter.
That being said the flavor from these was ah-mazing. It’s one of the first keto desserts Ive made that didn’t end up tasting like almond flour and egg. Once I get it right these are gonna be a go to when I want something sweet.
★★★★
Kristie says
Thank you so much for sharing this recipe! I followed the instructions and it turned out great! So yummy!!
★★★★★
Kobie says
I just have to add to the rave reviews of these muffins. I have made so many Keto treats that are “just okay” or decent, but these blew everyone’s socks off. Keto, non-keto, kids and the elderly. Just wow. These will always stay in the rotation and I think modifying it to make other flavors would be quite simple too. Absolutely amazing.
★★★★★
Julie says
If using a loaf pan, do you recommend layering it with parchment paper or greasing it beforehand?
Mellissa Sevigny says
Always parchment if you can, it helps prevent sticking but also makes it very easy to remove from the pan.
Nina says
Great recipe! Turned out wonderful.
The only thing, I had to scrape the mixture out of my Waring Extreme blender and transfer It to my Kitchen Aid mixer. I was afraid I was going to blow my motor out.
★★★★★
Tracy says
These are wonderfully flavorful. They also freeze well.
★★★★★
Nicole says
My husband and I loved these!!!!
I made the muffins only without the crumble or glaze (but made no changes to the ingredients). Served with fresh raspberries and they were amazing. Soft, moist texture and delicious lemon flavour. I mixed mine in my kitchen aid mixer and cooked in silicone muffin cups. Will definitely be making these again!
★★★★★
Shan says
I just made these for a second time and they are delicious. This time instead of lemons, I used lime zest and lime juice. I have to say they are even better with lime flavor. Thanks for a great recipe.
Mellissa Sevigny says
I’ll have to try that next time, thanks for the tip!
Bonnie says
Oh my! Perfection!!
★★★★★
Samantha says
These were delicious. I did sub Greek yogurt for the sour cream. My non low carb family enjoyed them as well.
★★★★★
Joanna says
So far this is the best Keto dessert I have tried BY FAR. I did cut down the coconut flour to 1/4 cup instead of 1/2 cup because of how dense it is, and they turned out great! And it made 17 muffins, which cut down on carbs . The longer they set out, the less crumbly , and more of a soft cake-like texture they became. I served one to my non-keto mom and she loved them! This will be on my Sunday brunch list from now on!
★★★★★
Denise says
I LOVE everything LEMON! These were delicious. I skipped the streusel. I added 1/2 cup of flaxseed meal instead of coconut flour. Also, I made lemon cream cheese frosting. They are the best muffin/cupcake I have had yet! Thank you for the delicious recipe!
Julie says
This looks delicious and I cannot wait to make it. Can you tell me, what size is the paper loaf pan that you used? It’s adorable!
Maureen says
I just made these and they are so good!! I’m lucky to have a tree of lemons ?in my yard. Great recipe!!?
★★★★★
Therecia says
I forgot to put the sour cream in and still scrumptious! Will definitely make again.
★★★★★
Lisa M Roy says
SO happy to see your post here! My streusel cakes are so pretty; (I used 2 small spring-form pans) and I was taking pictures and congratulating myself on how perfectly they cooked, with the beautiful crumbled streusel and tart glaze….when I realized I had not added the sour cream or an other mositure!! Now I can’t wait to taste them but I am so glad I am not the only one!! Wish I could add a photo – they are so pretty!!
★★★★★
Cheryl says
Would this recipe work without the xanthan gum or arrowroot powder? My grocery store had neither, and I have every other ingredient and really want to make these!
Bryce says
I think I may have done something wrong! I plugged all the info into a recipe creator and mine are coming out about 9.5 net carbs a muffin for 12 muffins
Nargiz says
Can I use Meyer lemons? Can’t wait to make it.
Colleen says
Meyer lemons will do nothing but make it better. They are the best lemon flovor out there!
Jenny says
Made again for hubby this time as he felt left out when I took them all to work this week..
Put 6 passionfruits in the main mixture, beautiful
who doesn’t like lemon and passionfruit?
★★★★★
Mellissa Sevigny says
I LOVE passionfruit – I bet that was amazing!
Jenny Weyman says
Just to add, you can freeze eggs whole in the shell, no problem at all. Just run them under the warm tap to remove shell and defrost in a saucer or bowl, takes no time and as9d fresh as the day they are frozen
★★★★★
Jenny Weyman says
Absolutely the best keto cake I’ve ever tried
★★★★★
Mellissa Sevigny says
Wow, that’s high praise! Thanks so much Jenny!
Sara says
Agreed!!! I’ve been eating/making/experimenting with keto recipes for 3 years now. These are -hands down- 100% my favorite.
My husband hates all but two keto sweets recipes I’ve tried. This is one he loves, too :)
★★★★★
Cassy says
All I got to say is yummmmmmy! This here is a delicious recipe. Thank you Soo much for all your efforts into creating these delicious lemon muffins. I didn’t make them with the streusel, too lazy haha, but just with the lemon glaze they were amazing.
★★★★★
kyla says
This was so good! I made this as a birthday cake for myself so I wouldn’t cheat and I also cut the recipe in half and it was amazing. Thanks for sharing!
Darryle says
Was so delicious and turned out perfectly! Thank you for the wonderful recipe. The only thing I omitted was the zest as I forgot to get actual lemons, I just had lemon juice. Would definitely make again. Husband and toddler approved. :)
★★★★★
Heidi says
These were delish! I made these for my husband and I as a substitute for birthday cake. We watched the family eat their “regular” cupcakes and we ate these and never once felt slighted or deprived! The muffin is moist and the lemon icing puts them over the top. I will be making these again…soon.
★★★★★
Marla says
I made these last night and had one for breakfast this morning with my coffee! OMG! They are sooo good! I ran out of almond flour so didn’t do the streusel topping but did use the glaze. Wonderful! I froze some for future breakfast or dessert. Thank you for your wonderful recipes!
★★★★★
ChaFra says
Your recipes are great. I made this and it’s one of the best desserts so far. KUDOS TO YOU.
Tylene Headley says
Can these be frozen? I have made these many times and they are one of my go to ket o muffins!!
Chantell Frazier says
I froze these and they still were great. I had to hide a few from my kids or I wouldn’t have gotten any.
Suzanne Bittner says
Would these turn out OK with the xantham gum or arrowroot powder left out?
Mellissa Sevigny says
They would be more crumbly and less tender, but still edible.
Kelly says
I really don’t like the taste of coconut. Is there anything else I can substitute for the coconut flour? Thanks!
Katrina says
Love these muffins! I was out of vanilla so I used lemon extract, and I left off the streusel because I was short on almond flour… I hunted for this recipe after having a keto lemon muffin at a local bakeshop… these are even better! Thank you so much!
Note: they also freeze beautifully!
★★★★★
Kristin says
This flavor is good but mine were dry. I have never found a recipe that doesn’t get dry when you take the flour out. ?
★★★★
Rachel S says
Try adding a little oat fiber to the recipe. It helps keep moisture in and gives it a light airy texture.
Bianca says
Hi can I use xylitol as the sweetener?
Catherine Burke says
I loved these. I made them in 6, 2 cup oven safe “ramekins” made by Anchor Hocking. As the nutritional information listed is for 12 muffins, 1/2 of one of these is a serving. I have tried several keto friendly recipes from other sites and I find that I keep coming back here. Everything I’ve made has come out perfectly and tastes amazing. Thank you!
★★★★★
MOONYEAN C LEFEVRE says
Since your Herb Cheddar Muffins are such a hit at my house I’m going to try this one next…working on how to figure out to change from lemon to another flavor as I have an allergy to lemon’s and oranges…I’m thinking raspberry or blueberry…hummm but if they are as moist as the Herb Cheddar Muffin I’M IN!!!
Krista says
Where is the link to these I can’t find them!
Kate says
These muffins are SO good! They’re perfect for breakfast during the week; I can just grab one and eat it on the go. I will say that I definitely don’t recommend using a blender unless you have a fancy Ninja or something really powerful. A regular old blender didn’t cut it for me.
★★★★★
Carie says
I had the same problem! I’m debating between food processor and my KitchenAid. Never again with the blender #biggestbakingmessever
Jessica says
I’m so making these tomorrow. I have Splenda, will that work as a substitute? If so would the ratio be the same?
Also, FYI…I have a home in California and a home on the east coast too. I have a beautiful Meyer lemon tree in California that produces the most delicious lemons year-round. Whenever I go back I fill a suitcase with lemons to bring back with me. (TSA must think I’m nuts?, that bag gets hand inspected every time)
Anyway, I zest them and freeze the zest in baggies, juice them and freeze the juice in ice cube trays then put the cubes in large baggies…it works great and I ALWAYS have both on hand.?
Cheryl says
Just made this tonight I have to say they are so yummy! I made 12 large muffins! Thanks again!
★★★★★
Dana says
We made these twice and both times my hubby and I felt sick(upset stomach, headache) afterwards…. wondering if the lemon curdled the sour cream? Neither of us have sensitivities or allergies… Wondering why this happened to us both, both times. Anyone else have an issue with these muffins? Super tasty, but…
Maggie says
I havent made these yet, but maybe it is the artificial sweetener. It makes me sick to my stomach and gives me a terrible headache. Maybe it is the same for you. .
Lori Lymburner says
erythritol in large amounts can cause gastric distress in some people, try monk fruit instead it doesn’t upset your stomach
Kristin says
Has anyone tried Stevia?
Carie says
I don’t like straight stevia for baking because it comes out bitter tasting to me, but often, I will half and half the stevia and erythritol. They seem to cancel out each other’s negative characteristics. I can’t stand the cooling aftertaste of erythritol.
Cindy says
I made 24 mini muffins and 6 normal size muffins with the batter. I just did the glaze on them without the streusel and they are yummy!! A couple of my big ones turned a little crumbly but still good to eat with a fork ?
★★★★★
Patti says
Hi again,
I just made the muffins but I did something wrong. Mine were falling apart. I did use super fine almond flour. My batter wasn’t as thick as you had said it should be. So I definitely did something wrong.
In my previously reply I said I did t see what temp to cook the recipe in the bread pan but I found it. I knew I had seen it but somehow I over looked it. I went over all the ingredients and I pur everything in that it said so help please. They are still delicious. I usually don’t have any trouble with any of your recipes but this time I messed up lol.
Thanks so much
★★★★★
Patti says
Hi,
I love this recipe and all your recipes. I must have missed the part that said how long to bake if you use a small bread pan and what temp do you bake it at.
I was also,thinking of doubling the recipe and using a regular bread pan. Can you tell me what temp and how long to bake this at.?
Thanks so much for so many great recipes.
Candy Cole says
I love the lemon flavor and the texture is great, but these are SO SWEET! I have eaten one for breakfast the last two days, and I don’t think I can eat anymore. I thought I loved sweets but this is just too much for me. I may try them again and cut the sugar in half…
★★★
Mellissa Sevigny says
Did you use granulated erythritol as your sweetener? If not it’s possible that’s why they are too sweet for you?
Marsha Bergs says
Could you help me turn this into cinnamon sour cream muffins for Christmas. Love your recipes.
Sam says
I’ve tried about 10 different muffin recipes and the best were “just acceptable.” But these were heavenly!!
Curious, why mix the muffins in a blender rather than using an electric mixer or food processor? It was a challenge and My blender resigned?
★★★★★
sean says
Hi Melissa,
From someone who lives in a metric country, is there any chance you could add a converter between imperial and metric? It’s much more accurate to weigh instead of using volume.
Can’t wait to try this recipe!
Shannon says
I 2nd this. Baking by weight is sooo much simpler
Jenn says
Delicious!! I used Stevia in the Raw, and I believe that is what caused my struggle during the glaze. I had almost triple the amount of Stevia and the glaze would not cloud or thicken.
I’ll most certainly will try this recipe again with the recommends IBIH recommended sweetener. Did anyone else have issue using Stevia?
★★★★★
Beth says
You are brilliant! These muffins are amazing!! The texture and taste is by far the best low carb baked good I’ve ever had…they do NOT taste dry or low carb! Thank you!!
★★★★★
Kat says
i added 4-5 fresh blueberries to each muffin, and skipped the streusel…. they were delicious!!!
★★★★★
Amanda says
Came out so soft and tasty! Thank you so much!
★★★★★
Blakely says
These turned out so perfect! They taste like the lemon version of a cake donut. Thanks for the recipe ! These literally kept me from a cheat.
Teresa says
I am a little over one week into eating according to Keto guidelines, and this was the first dessert I made. I concur with other posters here; THESE ARE DEEElicious~!
Thank you for your fabulous recipes and lively voice. You continue to inspire me that I can eat well, lose weight and DO THIS!
Erin says
I can’t even begin to describe how Ah-making these are! They literally melt in your mouth and the lemon flavor! Ahh! In love. I didn’t have sour cream on hand so I subbed in plain Greek yogurt instead. Took my carb count up just slightly. I’m making these again next weekend when my lemon-loving sister comes to visit. Thank you for sharing!
Erica G. says
Delicious and moist! Thanks for sharing:)
★★★★★
Jessica says
This looks absolutely amazing!!! I cannot wait to make these. Can I use monk fruit by lakanto instead of the swerve sweetener?
I am now a follower of your recipes! I’m also a keto girl who loves baking! :)
Karen says
These are delicious!!! I won’t use my blender for this again. It’s a cheap one and I ended up having to dig it out of the blender and mix by hand. Next time I’ll use my mixer. Thank you for this recipe and for satisfying my sweet tooth!!!
★★★★★
Starr Tharp says
I love lemon muffins so was excited to find a low carb version! made these yesterday (exactly like the recipe) and was disappointed that the product didn’t match up to the outstanding reviews. I am a seasoned cook & baker and I felt the finished product turned out very dry and crumbly. I was hoping they would be at least a little moist because of the sour cream. They were very lemony though! I’m not a huge fan of coconut flour and I’m wondering if that was the culprit. I’m going to eat them still because I don’t want to waste expensive ingredients. I warm one up, slice it open, put a pat of butter on it and eat it alongside fresh raspberries.
★★
Mellissa Sevigny says
I’m guessing if it was dry and crumbly that you didn’t use superfine blanched almond flour. If the skins are still on the almonds when they grind it they won’t bake up right. I have made this recipe many times as have others and it is never dry and crumbly. So while I’m sorry you didn’t have a good experience with it I am quite positive that the error isn’t with the recipe on this one but with the ingredients or execution.
Mel says
I am not sure why they world come out dry. Mine were so moist and cake like. Absolutely the BEST dessert recipe I’ve made on Keto! I wouldn’t change a thing! YUMMY!!!
Ashley says
Can I use swerve instead of erithyrol? If so, what’s the ratio for replacement? Thanks! Can’t wait to try!
Mellissa Sevigny says
Swerve IS erythritol so you’ll be fine.
ReneeBrow051985 says
First I want to say, after years of online recipes, I have never commented.
Im new to keto….like 3 days in. I was soooo excited to try this recipe but was skeptical. I love them, my kids love them even my husband who is a sugar junky!!!
Im not in ketosis yet, i dont think, but i have strips coming in the mail soon. It seems like carbs are hidden everywhere and then keeping protein at 77 grams a day, i tried after my daughter was born and was so lost. I was very discouraged. I did more research this time and hopefully it will go better. I havent lost any weight yet though. Thank you so much for this recipe!!!!! Id give it 6 stars if i could!!! Also, I’m open to any/all suggestions!!!! Thank you again!
★★★★★
shoshana hitterman says
WOW is the only words I can think of, these are so good I reduced the sweetner because I hate the taste of sweetner and they are stil amazing
★★★★★
Jen says
How much sweetener did you use? I just made these & they are good but the artificial sweetener aftertaste is overwhelming. I used Truvia bc my supermarket hasn’t stocked erythritol in a few weeks. I think Truvia is sweeter than straight erythritol but that’s all I could find!
Laurie says
I made this in a loaf pan yesterday and it is awesome!!! So good! Will definitely bookmark this site and try more goodies! Thank you so much.
Alva says
Hi was going to make this -looks amazing!
Couldn’t find swerve so got truvia, will this work? Thanks
Mellissa Sevigny says
Should be fine, the flavor may be different though.
Jen says
I tried this tonight using Truvia and the sweetener aftertaste was really strong. I ordered erythritol by health garden (? I think) which I’ve used before & it definitely doesn’t have as much aftertaste so I will try this recipe again soon!
I had the opposite problem as the person who said they were dry. Mine were still raw and not cooking (12 small muffin cups) but I realized it was prob bc I put the muffin tin on a cookie sheet to avoid spilling the crumbles in my oven. Finally after about 40 minutes of baking I removed the cookie sheet and put them back in the oven for another 5 minutes & they finished baking.
N Green says
I would give it more stars!
Ok so let me preface by saying I am not the best baker…as my husband and I have been on our keto journey we wanted some sort of treat and this is it! These are amazing…normally I do not post but since I just put my muffins in the over and this is the fifth or sixth time in about 6 weeks I made them I had to write a comment! Thank you so much just enough sweetness for me not over powering I love them!’
Marissa says
Very forgiving recipe. I only had 1/2 a lemon, so I subbed lime juice for the rest. Also replaced arrowroot with 1tbsp beef gelatin powder. Made 36 mini muffins. If you’re avoiding all starches and gums, these will still turn out great- but do use paper muffin cups because the consistency will be like a fluffy cake. Kids and parents loved these too. And I skipped the topping and glaze! This is a REALLY good recipe!!
★★★★★
Glo says
I’m scared to try making them without greasing the muffin pan. Do they pop easily out of a dry metal muffin pan?
Mellissa Sevigny says
You should grease them or use cupcake liners.
Jane Morrell says
WOW! I just made these muffins and they are the best baked good I have made since starting Keto in July. Love your recipes and your cookbook. Just pre-ordered your new book too. Thanks for making this lifestyle so easy and yummy too!
Jessie says
I did my research on erythritol. They carbs it was counting came from the eythritol. I then read that because it is sugar alcohol that it doesn’t count as consumed carbs. When I took that ingredient out completely the numbers matched. I’m new to Keto and hadn’t heard about the ‘erythritol-carb’ scenario. Now I know. :)
Mellissa Sevigny says
That’s great, glad you were able to figure it out!
Tracey A. Idone says
Hi these muffins look awesome! What is erythritol? is it an artificial sweetener?
★★★★★
Jessie says
They were some of the most amazing muffins I’ve tasted. The only thing is when I plugged the recipe into myfitnesspal the nutrition facts were way different than what you provided. I halved the recipe, as I am the only person in my house eating low carb, and I was able to make 10 SMALL muffins. They still came out to 17 grams of carbs per muffin!!!
Mellissa Sevigny says
Depends on your sweetener but MFP database is also loaded with errors so it’s not reliable. I’m confident in my numbers.
Kathleen says
Amazing!!! My 8 year old loved them. Was wondering what other flavors you could make with this recipe?
★★★★★
Mellissa Sevigny says
The sky is the limit really Kathleen! Replace the lemon juice and zest with any flavored extract and you can do all sorts of cool things!
Maureen says
Thanks for the delicious recipe Mellissa. I whipped them up in my Thermomix and they were quick and turned out extra light and fluffy. Will definitely be making these again! You are a dead-set legend!
★★★★
Maureen says
I tried to give the recipe 5 stars but only 4 showed up so here’s the extra one! ⭐️
Amanda says
While I’m not a huge fan of lemon, my mom just started her Keto diet and put me in charge of all the cooking. I knew she would love these! I actually made them in my mini muffin pan and had to make two batches. I didn’t double the recipe, I just used the regular amount but it made 48 mini muffins! And that comes out to around 1 carb each! I couldn’t find xanthan gum so omitted it but they’re perfect and she loves them!
★★★★★
Debbie Hilliard says
I love this recipe! The streusel topping & glaze make these as good as any wheat flour muffin I’ve ever made. It’s so nice to have a change from blueberry, raspberry, etc. I thought they were quick and easy to prepare.
It is just my husband and me (retired) and he doesn’t like anything with almond flour. I have shared with my yoga friends and I haven’t frozen these yet. How long will they keep in the refrigerator without freezing? I have kept other almond flour muffins for at least a couple of weeks in the refrigerator.
Thank you for another great recipe!
★★★★★
Angela says
Lemon is my LIFE, lately. I am absolutely going to make these. I love your blog!!! GaAAAH, lol (excited)
★★★★★
Cathy says
I just made this but did a loaf pan. I didn’t have success. I’m so bummed. Not sure what went wrong. It said use a blender….should I really have used the mixer. It’s just mealy and falls apart. Help!
Mellissa Sevigny says
If your almond flour was course like a meal rather than a superfine blanched almond flour then it would cause that problem – the blender is definitely not the issue though!
Cathy says
Hmmm it says extra fine. Now that I refrigerated it and then brought it to room temp it’s much better. It still is falling apart though! ☺
Kathy Fitz says
Hmmm, in my last comment, I tried to give 5 star for the rating but it wouldn’t let me click on anything other than 1.
★★★★★
Sarah says
I made these as a surprise for my hubby for Father’s Day and holy moly they were DELICIOUS!! I wouldn’t change a thing, but he wasn’t a huge fan of the glaze, it was too bitter for his tastes. I have no idea how to change it, I think next time we’ll just make half with the glaze and half without. Anyway thanks for sharing this recipe, it truly was AH-MAZING!!
★★★★★
Sandy Price says
I can’t wait to try these. They look delicious!
Debbi says
These are so yummy! I found this recipe on Pinterest. I’m so excited I found you site. Looking forward to more delicious recipes. Thanks!
★★★★★
Debbi says
Oh My Gosh, these are so yummy!!!! I found your recipe on Pinterest. I then shared a picture of them on Instagram. So delicious. I can’t wait to try some of your other recipes. Thanks so much.
★★★★★
Callie says
These were SO wonderful. We were wanting more of a muffin experience – so we omitted the icing and added some poppy seeds to the batter. Even our non-keto family members enjoyed these suckers. Thank you for sharing such a delectable recipe. :)
★★★★★
Alex says
I just made these and they are SCRUMPTIOUS. I had to physically restrain myself from eating the whole batch.
I live in Switzerland and it’s VERY hard to find a lot of the ingredients I would need to bake low carb/keto stuff. I couldn’t find arrowroot or xantham gum, but I did find something called “Johannisbrotkernmehl” which translates to “locust bean gum.” Everything obviously turned out great, so I think it’s okay to use. Also, it has even fewer carbs than arrowroot. Just in case anyone in German-speaking regions needs a substitute!
I also wanted to ask about freezing/thawing– what’s the best way to handle that?
Thanks!
★★★★★
Lee says
Alex
I too live in Switzerland and have been able to find just about all the ingredients one needs for the low-carb pantry. I ordered xanthan gum from a Swiss online company so I do know it exists; you just have to do an internet search to find the company. Arrowroot is available in Asian stores as well as at least in our local Turkish store, and translates in German to Pfeilwurzstärke, in case you decide to give either one of these a go sometime. Viel Erfolg und en Guete!
Lee
Diana says
I normally never comment on a recipe until after I’ve tried it, but all of the recipes on your website have turned out so well for me, that I have great confidence that this one will work. We’re having house guests for a week in June and I’m trying to prep ahead of time. I’d like to make these up tomorrow for their visit and was wondering if anyone had tried freezing them? If there would be any problem with freezing and thawing, I’ll wait until the day prior to their visit to make them, but was hoping to have some things made ahead of time.
Emily says
Hello! I made these today and they turned out yummy! Only problem was they were a little too moist and crumbly. I only had 1/2 c. Of sour cream so I used plain Greek yogurt to make up the 1 c. Think that could Of been the reason? Also, how should I store these??
Thanks for your wonderful recipes!
★★★★
christine says
Hi..I can’t eat coconut flour. Can I just use all almond?
Mellissa Sevigny says
You can try it but it will definitely change the texture.
KetoinAZ says
Oh man, these are delicious! I tried keto baking early on, and was so frustrated by the mediocre results that I hadn’t made anything in a long time. I generally hate the graininess of coconut flour, and the bitter taste of fake sweeteners. I’m so glad I gave this one a shot! The level of sweetness is perfect. The glaze in particular totally makes this recipe. I almost skipped it out of fear of the too-bitter erythritol thing. I’m so glad I didn’t. This muffin mix may become my new go-to with all sorts of flavors. Thank you! I can’t wait to try some of your other recipes.
For those struggling with the blender– it does get super thick. My blendtec wouldn’t budget it once all the flour was added. I blended all the wet ingredients together first, then added the flours. Next time, I will add the coconut flour very last, I think that is what sucks up all the moisture. I hadn’t gotten my lemon juice and zest together, and had to stir it in by hand. So far it seems to have turned out fine.
★★★★★
Mellissa Sevigny says
So glad you enjoyed these! I agree with you on the glaze – it’s essential!
Jen says
I used my food processor instead of a blender and it worked effortlessly!
★★★★★
Carol says
Hi Melissa,
I am a long time reader, I find your website and recipes so useful. However, I am allergic to egg, so most baking recipes are off limits to me for keto. I have tried things like flax seed and other alternatives, but the results are lackluster. I have recently been reading about aquafaba (the water from cooked garbanzo beans) as being a good substitute for egg in baked goods and meringues etc. I was wondering if you were familiar with aquafaba. and if so do you think it would make a good substitute for keto baking recipes that usually require a lot of eggs.
Thank you!
Mellissa Sevigny says
I’ve heard of aquafaba Carol, but have never used it. Not sure what the carb count would be either, but I’ll look into it and maybe try some experimenting when I get the chance. Meanwhile, if you try it please report back and let us know how it goes!
Rita says
I *can’t* get this recipe to work, and I’ve tried it three times. I used my Vitamix twice, and it sounded like it was about to churn itself to death. The third time, I used the stand mixer. I haven’t been able to get the same consistency at all. I love the flavor profiles of the recipe, just not sure how to blend it all without the machine going on strike. Any tips??
Debbie Hilliard says
I have an older model blender which I knew wouldn’t handle this task. I used my food processor with the dough blade & it workded great.
Tara Pantera says
Well, I forgot to add the lemon juice to the muffin portion, then forgot to add the zest to the streusel portion. *sigh* Luckily, there was enough zest in the muffin and juice in the glaze to make these a resounding success!! I subbed 1/2 tsp psyllium powder for the xantham gum. Not sure if it made a difference, but the consistency of this muffin was so impressive! Almost a little lemon-cheesecakey! For a recipe containing so much coconut flour, I was very impressed.
★★★★★
Gaye Miller says
Made these today and LOVE them. However, I will probably increase the erithyrol in the batter to 1 cup and I will use my stand mixer…not my blender. Will also decrease lemon juice to 2 TB. for glaze. I used twice as much powdered erithyrol as recipe said and never did get glaze quite as thick as I wanted it to be. But they are REALLY good. LOL I just want them to be a little bit sweeter.
★★★★
Ryan says
These were delicious! Thank you for this recipe! Perfect light flavor!
★★★★★
Tiffany says
Thanks so much for the fantastic recipe, Mellissa! I actually didn’t trust that these would appeal to all of my family members, so as an experiment, I made these and also, the full wheat flour/real sugar version on a different website for Easter. Without exception, everyone loved these BETTER than the ‘real’ version…this included several men who do not subscribe to healthy or alternative eating styles AND my 8 year old daughter (who also loves sweets!). I did make them with Meyer lemons and I mixed Ideal and Swerve about half and half. For the glaze, I used the Sukrin melis confectioner’s sugar substitute. Again, thank you and keep those great keto recipes coming!
Mellissa Sevigny says
That’s so awesome Tiffany! I love that you did a side by side test – thanks for sharing your results!
Mary says
I would like to try these! I do very little baking, always afraid of getting my sweet-tooth ignited! However, it would be great to have 2-3 recipes for when I MUST! Could I sub glucomannan powder for the xanthan gum? I know glucomannan is pure fiber and I’ve used it as a thickener many times, but I don’t know if that’s the purpose of the xanthan gum in this recipe…or if it might mean I couldn’t freeze the muffins?
Mellissa Sevigny says
You can try it Mary, or just omit the xanthan gum and they will be a little more crumbly but still good!
Meli Emmons says
I just made these! So goood!! Fooled my kids! They thought they were regular (flour and real sugar). Nope and nope. Great foolproof dessert for close minded people! LOL. Good job Melissa! I also made lemon cheesecake. Again they were so wonderful!! Fooled my kids with that too. ??
Mimi says
OMG – lemon! And what an awesome idea to freeze them! Great way to save citrus that I thought I would use but then didn’t. I just zested and juiced 2 lemons this am and froze.
I too love sour cream in breads and cakes. I even use it in my cheesecake recipe as I love the texture and slight tang it adds.
I’ll be baking these this weekend – thank you!
★★★★★
Carol says
I too am allergic to coconut in all it’s forms. Can the coconut flour be substituted for something else? Maybe oat flour?
Mellissa Sevigny says
You can try that but I can’t say for sure that it would work – please let us know your results if you do!
Sarah says
Hi! I’m wondering if they would work if i substituted the xanthan gum for chia seeds or ground flax? I love this recipe and can’t wait to try it, just don’t want to have to run to the store and get the xanthan gum lol.
Mellissa Sevigny says
I’d just omit it rather than adding either of those subs which are very absorbent and could change the texture a lot.
Caitlin McGowan says
I just made these tonight and these are literally UH-MAZING. Keto baking can be such a bust sometimes, so I am always skeptical when I set out to make something. I was literally blown away. The flavor and texture are absolutely perfect. It’s basically cake. I cannot stop raving about these. My kids absolutely love them. I honestly have to give some of these away because they are so good I can’t have them lingering in the house or I will eat them all! I even broke my fast to devour one of these.
If you like lemon and you’re in doubt about these–MAKE THEM. JUST SHUT UP AND DO IT! :)
★★★★★
Mellissa Sevigny says
Thanks for that resounding endorsement Caitlin! ? ? Your enthusiasm for how good these were rivals my own, which makes me happy! It’s good to know I’m not the only one who gets so excited about awesome keto desserts! I loved these, and I’m glad you did too! Thanks for letting me know they were a hit!
Jen says
Could these be made dairy free… maybe use full fat coconut milk instead of sour cream??
Mellissa Sevigny says
It would change the flavor but the consistency is similar so it would probably work fine! Let us know if you try it and how they turn out!
Angelina says
I was thinking coconut milk ‘soured’ with a little ACV. That way you still get the sour like you’d get from sour cream. Would a little more coconut flour be needed, since the milk is runnier than sour cream? Maybe an extra tablespoon?
Mellissa Sevigny says
Sounds feasible but you’d have to try it to know for sure! Please do report back with your results for others looking for a dairy free version!
Kimmy says
These look amazing……What’s is xantham gum? Do u need it for recipe?
Tara Pantera says
I use psyllium husk powder in the place of xantham gum in recipes. If it calls for 1/4 tsp of xantham, I use 1/2 tsp psyllium…or you can just leave it out. The amount the recipe calls for is very minuscule.
Beth Wann says
These muffins were an absolute hit at family dinner. So moist! I must confess to being leary of erythritol sweetener so I used my neighbor’s wildflower honey instead. The smell of the coconut flour and honey combined was insanely wonderful. Thank you!
★★★★★
Susan says
If your looking for low carb, wildflower honey defeats the purpose. Although natural, it is loaded with carbs as is regular sugar.
Anna Funnell says
These are the best low-carb cakes I’ve ever eaten. I found them quite a faff to make so won’t be making them very often, but then I made fairy cakes and got 24 out of the recipe (which is quite enough for a snack or dessert!) so will be taking them out of the freezer for quite some time to come, especially as I couldn’t even get my husband or son to try them, so will have to eat them all myself!!!
I think the texture is absolutely perfect. The cake part is moist and the crumble part is crumbly and the icing has a lovely tang to it. I honestly wouldn’t know they weren’t made with wheat flour!
★★★★★
Mellissa Sevigny says
Thanks so much Anna – that is quite a compliment and I’ll take it! ?
Tam says
I can’t even describe how amazing his tastes! Almost like a lemon pound cake loaf…so delicious! It’s the sour cream. Yummmmm! Thank you!
Tina B. says
Hey I just wanted to say I have been following your blog for a while now & sending others your way… But I recently started to react to coconut (flour, meat & oil) and I’m hoping you might know of another flour I can sub to get a similar light effect in my LC baking now that the coconut is no longer a viable option for me?
Marvelle says
Can I use sweet drop stevia instead of errbritol? What would the conversion be? Thank you!
Mellissa Sevigny says
It won’t bulk up the same so I think the muffins would be much denser – the glaze definitely wouldn’t work. You might get away with it in the muffin and streusel, I can’t say what will happen to the texture though. Since erythritol measures like sugar, just use the amount of drops that you would use for the same amount of sugar in the recipe.
Lauren Perez says
I never leave reviews but I have to . These muffins are absolutely amazing,! The flavor and texture are spot on perfect.
★★★★★
Mellissa Sevigny says
Thanks so much Lauren!!! I’m always a little nervous when I rave, just in case people don’t have the same experience as I did, so I’m thrilled to get your feedback – thanks for taking the time! ?
Carleen says
So I had a handful of lemons that needed to be used and I opened your email tonight, saw your lemon recipe and decided to give these a try. They turned out great! So nice to have a good low carb lemon recipe for spring. I enjoy your Instagram and website. Thank you for doing the hard work for us! I’ve been eating LCHF for 2 years and I’ve kept 25 lbs off. Your recipes certainly help me stay on track. Thank you!
Mellissa Sevigny says
Thanks for making them and reporting back Carleen, I’m so happy you liked them too! And congrats on keeping the weight off!!
Jana says
Hi! I’m allergic to almonds also so I’m wondering if I can substitute peanut flour for the almond flour? I’ve done that before but not sure if it would work in this recipe.
Thanks!
Mellissa Sevigny says
Not sure how the peanut flavor would interact with the lemon – might be overpowering a bit? Maybe sunflower could work and is a little milder?
Krissy says
I’m allergic to almonds, I have recently seen macadamia or walnut flour–have you ever worked with either of these to know if you could possibly substitute with the macadamia or walnut flour? So much of low carb and keto is made with almond flour, how I miss almonds!!!! I”m so glad I have found your website recently, such a great resorce for recipes!
I’m also wondering if you ever use stevia in any of your recipes, I mainly use the brown (less processed)?
Must be wonderful to live on an island, I bet it’s much easier to keep up your vit. D levels:)
Thank you!
★★★★★
Mellissa Sevigny says
I haven’t worked with either of those but in theory they could work just as well as almond flour. I would check the fat content – I know Macs are high so you might need a little less butter. Let us know if you try it and how it turns out!
Gail Morrison says
Melssa, you really scored on the lemons! I used to live in San Pedro (so glad the Palapa Bar got rebuilt!) too and I missed fresh herbs and lemons so much! I love your creativity and your photographs, you amaze me!
Mellissa Sevigny says
Thanks so much Gail – and so you know from experience how shocked and excited I was when I saw them! ???? There is a small grocery on the island now called Greenhouse and they have fresh herbs at least, but I’ve never seen lemons there either. So I still have some in the freezer that I’m hoarding for later recipes. I also just got spaghetti squash on the mainland which I couldn’t believe! It’s amazing the things you take for granted when you live in the states ha ha!
Louise Triggs says
I never dreamed lemons could be frozen! I am forever in your debt for that. I love lemon ANYTHING and will be making this as soon as I post this!
Deby says
These are To DIE For! I love anything and everything ‘lemon’ so was hoping they would be as good to eat as they looked! And WOW … they didn’t disappoint!!! In fact, making these has motivated me to get back to my baking passion and start converting my long-loved recipes into Keto-friendly versions!
I always have lemons on hand but for those of you who don’t, keep a batch of “Lemon puree” in the freezer. When I have lemons about to start going bad or get a good buy on bulk lemons I’ll process them in my Ninja – the entire lemon, skin, seeds and all. Pour the puree into ice cube trays or small muffin pans; freeze til solid then pop into a baggy. I use this in smoothies, baking and for cooking!
★★★★★
Lia says
I just made these! They came out perfect! Thank you! (also, I am always jealous when you talk about Belize! I want to visit!)
★★★★★
Mellissa Sevigny says
Thanks so much Lia, that was fast ha ha!
Deborah says
These are simply gorgeous. If they taste even half as good as they look, we have a winner.
Perfect for Spring ….and my Easter Brunch.
Well done Melissa!
Mellissa Sevigny says
Thanks so much Deborah – hope they are a hit! Be sure to report back!
Melissa H says
This looks amazing, I’ll have to try it out soon :)
Mellissa Sevigny says
You won’t regret it Melissa!
Mary says
These look amazing and just oooze springtime. BUT, do you think I could reduce the lemon and add blueberries, or sub out the lemon all together? I’ve been looking for a recipe like this but I have a hard time with lemon in my breakfast breads. I don’t know why and I have considered the possibility that I am defective. Thank you for any suggestions.
Mellissa Sevigny says
Mary what you are describing sounds like my Blueberry Streusel Muffins – give those a try, they do have a little lemon but it’s subtle and you can definitely omit it!