Lemon Cheesecake Muffins

This pos for Lemon Cheesecake Muffins  is sponsored by Nestlé® Coffee-mate® but the content and opinions expressed here are my own. 

Lemon Cheesecake Muffins have a bright lemon flavor, are finely textured and lightweight, and completely delicious!

They are perfect with just a sprinkling of powdered sugar on top. These Lemon Cheesecake Muffins make the perfect accompaniment to your morning cup of coffee!

Lemon Cheesecake Muffins

I don’t know about the rest of you, but the north-eastern part of the US is just recovering from a really nasty blizzard! The day of the blizzard our snow was wet and heavy, making the view gorgeous, but travel treacherous. I stayed home all day and didn’t even attempt to travel.

The next day, we had already warmed back up to where the snow was starting to melt. I am so ready for spring and for winter to be over! For this reason, today I am sharing with you a spring-inspired recipe that should make you feel happy and bright!

A muffin cut in half to see the inside

We spent early Saturday morning cleaning out our tremendously long driveway and cleaning the heavy wet snow off our deck. These muffins were whipped up right after that driveway cleanup was complete.

While I call these Lemon Cheesecake Muffins, make no mistake, these babies can be interpreted as dessert also! I added a light sprinkle of powdered sugar and lemon zest for that extra pop of lemon flavor for the finishing touch.

Ingredients for the recipe

Let’s talk about this new Coffee-mate® natural bliss® Honey Cream and Honey Pecan creamer I found in the dairy section in Walmart the other day.

There is just a touch of honey and all-natural pecan flavor derived from real pecans in this creamer. All-natural goodness in your mug! I love how it complements these spring-inspired muffins also.

batter in muffin tin

The sugar content in the Coffee-mate creamer is reduced from 5 grams to 3 grams per serving. That made a perfect accompaniment to our morning. I loved the taste of a touch of honey in the creamer as I sipped. Honey and lemon are so perfect together, don’t you agree?

How many of you are ready for Spring to show its face? The first day of Spring is almost here, so grab your bowl, put your ingredients in place, brew that cup of coffee and enjoy it with a Lemon Cheesecake Muffin!

Other Low Carb Keto Muffin Recipes you may like

Raspberry Muffins

Rhubarb Muffins with Crumb Topping

Low Carb Keto Paleo Blueberry Muffins

Lemon Cheesecake Muffins

Lemon Cheesecake Muffins – Pin it!

Lemon Cheesecake Muffins

*If you made these Lemon Cheesecake Muffins, please give them a star rating*

Lemon Cheesecake Muffins
Yield: 12 muffins

Lemon Cheesecake Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Lemon Cheesecake Muffins are deliciously light and low carb with a bright citrus flavor. Only 2 net carbs per serving!

Ingredients

  • 4 ounces cream cheese, room temperature
  • 2 tbsp butter, room temperature
  • 1/2 cup classic monkfruit
  • 1 tbsp lemon juice
  • 1/2 tsp pure almond extract
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1/2 tablespoon baking powder
  • 1/2 cup fine ground almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon Whey Protein Powder
  • 1 tablespoon powdered monkfruit (optional)
  • lemon zest (optional)

Instructions

  1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray, or use a silicone muffin cup/pan.
  2. In a large mixing bowl using a hand mixer, cream together butter and cream cheese. Add classic monkfruit and cream together for about 2 minutes.
  3. Add eggs, one at a time, blending until well combined. Add extract and lemon juice with last egg. The mixture will be very loose.
  4. Mix together in a separate bowl: salt, baking powder, almond flour, coconut flour, and whey protein. Add to wet mixture and mix using a hand mixer for about 2-3 minutes. The batter will thicken as you mix. Once you are done mixing with the mixer, using a rubber scraper, fold batter over scraping the sides of the bowl to completely ensure the batter is combined.
  5. Using a large (1/4 cup sized) scoop, place one scoop batter in each muffin cup. Do not overfill.
  6. Bake at 350 for 20-25 minutes, until tops are lightly browned and when a toothpick inserted in center of the muffin comes out clean. Remove from oven and cool completely before removing from pan.
  7. To serve, sprinkle with a light sprinkling of powdered monkfruit and a sprinkling of lemon zest. (if using)

Notes

Don't overfill your muffin cups. If you put more than the 1/4 cup. Because these are grain free, your muffin will rise above the liner edge and spread out over the top rather than dome. I kind of found that out the hard way!

Net Carbs: 2g, Fiber: 3g, Sugars: 1g

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Nutrition Information

Yield

12

Serving Size

1 muffin

Amount Per Serving Calories 119Carbohydrates 5gFiber 3gSugar 1g

Did you make this recipe?

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About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

19 Comments

  1. Claudia Lamascolo March 11, 2018 at 10:58 am - Reply

    these lemon cheesecakes would be a huge hit here. They are perfect to pack in my husbands lunch what a nice surprise these will be Thanks shelby!!

    • Shelby March 11, 2018 at 5:24 pm - Reply

      🙂 Claudia, I hope you like this recipe!!

  2. Jersey Girl Cooks March 13, 2018 at 1:47 pm - Reply

    These look so light and perfect!

    • Shelby March 13, 2018 at 4:30 pm - Reply

      Thank you Lisa!

  3. Megan March 14, 2018 at 5:49 pm - Reply

    Perfect with a cup of coffee or tea in the morning!

  4. Shinee March 15, 2018 at 3:06 pm - Reply

    Oh wow. I’d love to wake up to these muffins! Love lemon everything!

  5. Carolyn March 16, 2018 at 6:02 pm - Reply

    I love the combination of flavors! Yum!

  6. Arunas April 12, 2018 at 10:45 am - Reply

    These lemon cheesecake muffins look delicious. Yum!

  7. […] *Inspired by a similar recipe found on Grumpy’s Honeybunch […]

  8. Colleen March 19, 2019 at 10:52 am - Reply

    Is the whey protein absolutely necessary? Can I sub something else for that Tblsp of Whey? These sound awesome but I just don’t want to go buy whey if I hardly ever use it.

    • Shelby March 20, 2019 at 7:00 am - Reply

      Hi Colleen, if you don’t use whey, it probably won’t make a huge difference. I have always used the whey when making the recipe so I can’t say how it would affect the recipe for certain, but I doubt it would make a big change. Good luck and let me know how it worked for you!

  9. Debbie May 11, 2019 at 11:54 am - Reply

    What kind of whey powder do you use? There is so many different brands I don’t know which one to get. It is so expensive I would hate to get the wrong kind and they don’t sale it it in small containers.

    • Shelby Law Ruttan May 11, 2019 at 2:35 pm - Reply

      Hi Debbie, I added an Amazon affiliate link in the recipe card to indicate the type of Whey. I usually buy Terra’s Whey Protein (the unflavored).

    • Katie March 28, 2020 at 5:33 pm - Reply

      Hello! I can’t see in the instructions when to add the lemon juice and zest?

      • Shelby Law Ruttan March 29, 2020 at 7:15 am - Reply

        Hi Katie, the lemon juice is added with the extract and egg. The lemon zest is an optional ingredient and it is sprinkled over top of the muffins with the powdered sweetener.

  10. Anonymous October 3, 2019 at 10:07 am - Reply

    4.5

  11. […] only 2 net carbs, these Lemon Cheesecake Muffins are a delicious spring breakfast […]

  12. Aliss March 24, 2020 at 9:47 pm - Reply

    What is a substitute for whey powder? I am on quarantine and can’t leave the house

    • Shelby Law Ruttan March 25, 2020 at 8:00 am - Reply

      You could use egg white powder if you have it, if not, then I would try adding an egg white to the batter. Good luck to you. We are also on quarantine and can’t leave the house 🙁

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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