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!
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!
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.
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.
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
Rhubarb Muffins with Crumb Topping
Low Carb Keto Paleo Blueberry Muffins
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
Lemon Cheesecake Muffins
Ingredients
- 4 ounces cream cheese room temperature
- 2 tablespoon butter room temperature
- ½ cup classic monkfruit
- 1 tablespoon lemon juice
- ½ teaspoon pure almond extract
- 3 large eggs
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ½ cup fine ground almond flour
- ¼ cup coconut flour
- 1 tablespoon Whey Protein Powder
- 1 tablespoon powdered monkfruit optional
- lemon zest optional
Instructions
- Preheat oven to 350 degrees. Spray muffin tin with cooking spray, or use a silicone muffin cup/pan.
- 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.
- Add eggs, one at a time, blending until well combined. Add extract and lemon juice with last egg. The mixture will be very loose.
- 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.
- Using a large (¼ cup sized) scoop, place one scoop batter in each muffin cup. Do not overfill.
- 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.
- To serve, sprinkle with a light sprinkling of powdered monkfruit and a sprinkling of lemon zest. (if using)
Aliss
What is a substitute for whey powder? I am on quarantine and can’t leave the house
Shelby Law Ruttan
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 🙁
Debbie
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
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
Hello! I can't see in the instructions when to add the lemon juice and zest?
Shelby Law Ruttan
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.
Colleen
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
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!
Arunas
These lemon cheesecake muffins look delicious. Yum!
Carolyn
I love the combination of flavors! Yum!
Shinee
Oh wow. I'd love to wake up to these muffins! Love lemon everything!
Megan
Perfect with a cup of coffee or tea in the morning!
Jersey Girl Cooks
These look so light and perfect!
Shelby
Thank you Lisa!
Claudia Lamascolo
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
🙂 Claudia, I hope you like this recipe!!