Low Carb Lemon Cheesecake Muffins

These low carb lemon cheesecake muffins are a delightful keto-friendly treat. They are creamy, tangy, and perfect for satisfying your sweet cravings without the guilt of high carbs.

Ingredients:

• 2 cups almond flour
• 1/3 cup erythritol or preferred low carb sweetener
• 1/4 cup coconut flour
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 oz cream cheese, softened

Instructions:

Preheat oven to 350F 175C

Line a muffin tin with paper liners or grease well

In a mixing bowl, combine almond flour, erythritol, coconut flour, melted butter, and one egg

Mix until well combined

Press the mixture evenly into the bottom of each muffin cup to form the crust

In another bowl, beat together cream cheese, remaining eggs, sour cream, lemon juice, lemon zest, vanilla extract, baking powder, and salt until smooth

Pour the cheesecake batter over the crust in each muffin cup, filling about 3/4 full

Bake in the preheated oven for 20-25 minutes, or until set and lightly golden on top

Allow the muffins to cool completely before serving

Refrigerate any leftovers