AuthorTeamKeto
RatingDifficultyIntermediate

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Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Ingredients
 1 cup Butter, softened
 8 oz Cream cheese, softened
 1 ½ cups Granulated erythritol
 9 Large eggs
 3 tbsp Ricotta cheese
 1 Rind of lemon
 Juice of 1 lemon
 ½ tsp Vanilla extract
 2 ¼ cups Almond flour
 ½ cup Coconut flour
 2 tsp Baking powder
Instructions
1

Preheat oven 325 F.

2

Combine the flours and baking powder, set aside.

3

With an electric mixer, combine the butter, cream cheese, and erythritol.

4

Add eggs, one at a time until blended.

5

Add ricotta cheese, vanilla extra, and lemon rind and lemon juice.

6

Evenly place batter into greased muffin tins. Bake for 25 minutes or until toothpick comes out clean.

 

Category

Ingredients

Ingredients
 1 cup Butter, softened
 8 oz Cream cheese, softened
 1 ½ cups Granulated erythritol
 9 Large eggs
 3 tbsp Ricotta cheese
 1 Rind of lemon
 Juice of 1 lemon
 ½ tsp Vanilla extract
 2 ¼ cups Almond flour
 ½ cup Coconut flour
 2 tsp Baking powder

Directions

Instructions
1

Preheat oven 325 F.

2

Combine the flours and baking powder, set aside.

3

With an electric mixer, combine the butter, cream cheese, and erythritol.

4

Add eggs, one at a time until blended.

5

Add ricotta cheese, vanilla extra, and lemon rind and lemon juice.

6

Evenly place batter into greased muffin tins. Bake for 25 minutes or until toothpick comes out clean.

Keto Lemon Muffins

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