Keto Sugar-Free Lemon Muffins are refreshingly zesty and deliciously moist. 0.7g carbs.
Light, fluffy, and extra lemony, these easy lemon muffins deliver a punchy citrus hit thanks to a simple glaze made with lemon juice and sweetener.
They puff up beautifully, with only minimal deflation once out of the oven.
The recipe makes 6 full-size muffins, not little cupcakes, so each one is a perfect dessert portion.
How to Make Keto Sugar-Free Lemon Muffins
Start by weighing and mixing whey protein isolate, lupin flour and extra fine almond flour with baking powder, xanthan gum, and pinch of salt.
Note that if you choose ground almonds, or a coarse almond ‘flour’, the muffins won’t turn out as fluffy and light, and they won’t rise as much. I buy my organic, extra fine, part-defatted almond flour from RealFoodSource (UK store, no affiliation). The partial de-oiling means it’s much finer than any other almond ‘flours’ I have tried, including the ones that claim to be extra-fine or super-fine, as they are always just ground almonds. Sukrin’s fully-defatted almond flour is too drying and difficult to bake with, so I don’t recommend it.
Apologies to my overseas readers: I was unable to source an equivalent product for sale in the U.S. that I could provide a recipe link for. However, Google’s geographical restrictions probably hid my results, and you may be able to find a suitable flour – try searching “defatted/partially defatted almond flour”, and check that it is a powder, not a ‘meal’.
Next, zest the lemon directly over the dry ingredients, being careful not to grate the bitter white pith. Cut the lemon in half and squeeze all the juice out, strain it, and set aside 1 TBSP for the icing.
Now turn your attention to the eggs. Whip them until frothy, add the sweeteners, then the oil, then water, and finally the dry ingredients and lemon juice.
Divide the batter between 6 jumbo silicone muffin moulds. My ones are tall individual ones I bought from a shop in Italy, but a jumbo silicone tray from Amazon (see links) will work just as well. Silicone works best for this recipe, as it traps moisture.
Bake and cool, while you make the lemon icing paste. I add a bit of glycerine to prevent the icing from drying and cracking over time, but it’s optional. This lemon icing is pretty sharp, so if you prefer a milder flavour, mix in a little vanilla extract.
Once the muffins are completely cool, spread the lemon icing over each one and that’s it. Your delicious Keto Sugar-Free Lemon Muffins are ready.
Enjoy!
Keto Sugar-Free Lemon Muffins
Ingredients
- 2 large eggs - 135g weighed with shell, 130g net weight
- 40 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 60 g extra virgin olive oil (U.S. option HERE)
- 100 g water
- ¼ tsp vanilla extract (U.S. option HERE)
- 1 tsp lemon extract (U.S. option HERE)
- 30 g whey protein isolate (U.S. option HERE)
- 30 g lupin flour (U.S. option HERE)
- 30 g extra fine defatted almond flour
- 1 pinch fine Himalayan pink salt (U.S. option HERE)
- 2 tsp baking powder
- ½ tsp xanthan gum (U.S. option HERE)
- 1 lemon - large
- 40 g icing sweetener or powdered erythritol (U.S. option HERE)
Optional
- ½ tsp lemon extract - or more, for a more intense lemon flavour (U.S. option HERE)
- 5 g glycerine - to prevent icing from drying over time (U.S. option HERE)
Instructions
- pre-heat oven to
170 °C static. - weigh and mix dry ingredients (except sweeteners), then grate the lemon zest directly over them (avoid grating the bitter white pith).30 g whey protein isolate, 30 g lupin flour, 30 g extra fine defatted almond flour, 1 pinch fine Himalayan pink salt, 2 tsp baking powder, 1 lemon, ½ tsp xanthan gum
- extract the lemon juice and strain it; you should obtain 50g of juice - keep aside 10g (1 TBSP) for the icing.
- with an electric whisk, whip eggs to foam consistency, add sweeteners and whisk again.2 large eggs, 40 g erythritol, ¼ tsp pure stevia powder
- pour in oil - whip; add water, vanilla extract, lemon extract and 40g lemon juice - whip; tip in dry ingredients 1/3 at a time - whip again briefly to combine.60 g extra virgin olive oil, ¼ tsp vanilla extract, ½ tsp lemon extract, 100 g water
- spoon equally into 6 large silicone muffin cavities; bang them on the counter to settle the batter, and use a wet teaspoon to flatten the tops so they rise evenly.
- bake for 30-35 minutes, until the tops are a rich golden brown.
- wait for the muffins to cool completely before removing them from the moulds; the bottoms will probably feel a little wet because silicone traps moisture, so just rest them on a sheet of kitchen paper.
- add glycerine and/or lemon extract (both optional) to the 10g lemon juice you reserved earlier, then stir in icing sweetener (powdered erythritol) to make a paste.5 g glycerine, 40 g icing sweetener
- using a teaspoon, coat each muffin with the lemon paste.
Notes
Nutrition
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I know this is annoying for you and the ones who don’t or have issues with nuts. Almond flour substitute please?
Try 15-20g coconut flour. The end flavour will be different, of course, so let me know how their turn out.
Deliciously citrusy and with a light texture, these muffins re simply sensational. If you like lemony desserts, you will love this.
Yummilicious, light, soft, citrusy and oh so refreshing. This is a dessert that won’t make you feel like you shouldn’t have.