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)