The Best Ever Glazed Keto Lemon Muffins
These keto lemon muffins were crazy good. If you like lemon you’re going to love these. They are sweet and tart, soft and moist and all the good things muffins should be.
These wonderful muffins are completely refined sugar-free, gluten-free, and work for a keto or low carb diet.
If you’re a fan of muffin recipes, these Keto Lemon Muffins will definitely hit the spot. But why stop there? For more delicious options that fit your keto lifestyle, check out these 11 keto muffin recipes. Packed with flavor, these muffins are perfect for any time of day.
Fresh Lemon juice Makes the difference in these low carb lemon muffins
I love lemons, it’s no secret. I pretty much put lemon in all the things, from ice cream to cheesecake and everything in between. Lemon adds such a punch of flavor and is such a great flavor enhancer, it’s one of those ingredients that I always have on hand.
But a few things to note: bottled lemon juice is the devil. Seriously, you do not want to use bottled lemon juice in this recipe, it will ruin the taste. I don’t know what it is about bottled lemon juice but I feel that it has all the tart lemon flavor without any natural sugars and it always tastes like battery acid to me.
Ah, no, I’ve never tasted battery acid, but I imagine if I did it would taste similar to bottled lemon juice.
I’m a fresh lemon juice snob. I fully admit it!
Lemon Tips!
Have leftover lemon juice? Freeze it in an ice cube tray and add it to a freezer bag and have fresh lemon juice on hand for all your baking and cooking needs. Freezing fresh lemon does not change the flavor and it is far superior to bottled lemon juice. Grab lemons when they are on sale and start squeezing.
You can also store whole lemons in a jar of fresh filtered water in your refrigerator for up to a month. The water keeps the lemons from drying out and keeps them fresh and plump.
If you make lemon rind be sure to use organic lemons to avoid heavy pesticides on the rinds.
What sweeteners work best in this recipe?
~This post may contain affiliate links. If you click one and make a purchase, I may receive a commission at no additional cost to you. I only ever recommend the ingredients or tools I use for my recipes. You can read more about our disclosure policy here ~
For the muffin batter, go ahead and use your favorite granular sweetener. I used erythritol, but monk fruit or allulose will work exceptionally well. I find erythritol to be a great sweetener to use in lemon desserts because the tartness of the lemon overrides a lot of the cooling and aftertaste from the erythritol. But feel free to use what you like.
Liquid sweeteners will not work as well in this recipe, they will put the liquid to dry ingredient ratio out of balance
For the syrup, I used allulose and there are a few reasons why. Allulose makes a great sticky glaze that stays sticky. It also has zero aftertaste. When you use high concentrations of sweetener you run the risk of the sweetener’s aftertaste taking over. With allulose, there is no worry, the sticky glaze for these muffins tastes just like sweet lemon glaze and nothing else.
Tips & Tricks To Get the keto lemon Muffin batter Perfect Every Single Time
We have a full post dedicated to all the special tips and tricks required for low carb and sugar-free baking. These tips will help elevate your specialty baking and make it so you don’t waste precious and expensive ingredients.
For this keto lemon muffin recipe we have a few very specific baking tips that will help you get a good rise, and a great crumb:
- You must sift your dry ingredients. Almond flour and coconut flour especially tend to have lots of lumps. We need to remove those before we add the liquid ingredients. Sifting prevents over blending (to try to remove those lumps) and adds extra air into the flours. That extra air is what helps the leavening agent do their job. Don’t skip this step! For more tips check out our guide to baking with almond flour.
- Whip the eggs on high for 2 full minutes to get them light and airy. This also helps add extra air into the batter and helps lighten the load for a good rise.
- Do not skip the Xanthan gum. Since we are baking without gluten the xanthan gum in this recipe is the replacement that helps hold everything together. If you do not have xanthan gum you can check out our post on xanthan gum replacements.
- Do not overbeat the batter. Gently fold the wet ingredients into the dry until they are just wet. The batter will feel weird, thick, and airy at the same time. This is correct, do not let it put you off!
- Fill your muffin papers all the way to the top, slightly overfilling.
- 10 minutes into baking lightly cover the muffins with a double sheet of parchment paper, or tin foil to help prevent over-browning.
A Few Notes About The sugar-free lemon Glaze Topping
We use allulose in the glaze topping. The challenge is allulose doesn’t want to blend well with the lemon juice and we have to give it a bit of help.
To create the glaze, we need to cook the allulose and fresh lemon juice over medium heat just until the allulose is fully melted and the mixture looks almost clear. It only takes a few minutes, but makes a huge difference. You end up with a beautiful sticky glaze.
We have a post all about allulose and the important tips low carb bakers should know about this sweetener.
The one thing to know about allulose for this post is it does not like high heat. If you cook allulose on high heat it will burn quickly and ruin whatever you’re making (ask me how I know!). Overheating allulose will create a very bitter glaze, so be sure to cook on med- med-low.
Storage and serving Suggestions.
You can store these muffins covered on the countertop for up to 3 days before they really start to lose their freshness. You can also store unglazed lemon muffins in the freezer, covered, for up to a month! So bake a double batch and save some for a rainy day.
I absolutely love a muffin for breakfast so having a few in the freezer ready to go for busy mornings is a life saver.
You can store these keto lemon muffins in the fridge for up to 4 days. I personally prefer a cold muffin. The crumb becomes less soft and more dense (the way I like my muffins). So whatever you prefer!
Looking for More Sugar-free & Gluten-free Muffin Recipes?
We got ya covered: All the following recipes are low carb, gluten-free and refined sugar-free!
The Best Ever Glazed Lemon Keto Muffins
A sugar-free, gluten-free low carb and keto-friendly lemon muffin topped with a sticky lemon glaze.
Ingredients
Lemon Muffin Batter
- 2/3 cup granular erythritol
- 2 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 Tbsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 4 large eggs
- 1/3 cup butter
- 1/4 cup heavy cream
- 1/2 cup fresh lemon juice
- 1 Tbsp vanilla
- 1 Tbsp fresh lemon rind
Glaze (optional, nutritional information does include the glaze)
- 1/2 cup granular allulose
- 1 Tbsp lemon juice
- 2 Tbsp fresh lemon rind for sprinkling over the top of the muffins.
Instructions
Keto Lemon Muffin Batter
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a muffin pan with cupcake liners.
- In a large bowl, sift together the almond flour, coconut flour, baking powder, xanthan gum, erythritol, and salt.
- Blend eggs in a bowl with a hand mixer, or stand mixer until the eggs are very light yellow and frothy (2 minutes).
- In a large bowl or stand mixer, beat the butter until the mixture is creamy and blended. With the mixer at low speed, drizzle in the heavy whipping cream, lemon juice, lemon rind, vanilla,
- In small batches mix the dry ingredients into wet ingredients. Do not over blend. Once blended spoon the batter into the prepared pans filling each muffin cup slightly overfilled.
- Bake for 25-28 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from muffin tins and place on a cooling rack until completely cooled.
- At the 10 minute mark of baking, place a piece of tin foil, or parchment paper loosely over the muffins to prevent over-browning.
Lemon Glaze
- Add the allulose and lemon juice to a small saucepan and cook gently over medium-low heat until the allulose is dissolved and the mixture turns clear. Cool for 10 minutes and then drizzle over the muffins.
- Add a sprinkle of fresh lemon rind over the top of the glaze.
Notes
- You must sift your dry ingredients. Almond flour and coconut flour especially tend to have lots of lumps. We need to remove those before we add the liquid ingredients. Sifting prevents over blending (to try to remove those lumps) and adds extra air into the flours. That extra air is what helps the leavening agent do their job. Don't skip this step!
- Whip the eggs on high for 2 full minutes to get them light and airy. This also helps add extra air into the batter and helps lighten the load for a good rise.
- Do not skip the Xanthan gum. Since we are baking without gluten the xanthan gum in this recipe is the replacement that helps hold everything together. If you do not have xanthan gum you can check out our post on xanthan gum replacements.
- Do not overbeat the batter. Gently fold the wet ingredients into the dry until they are just wet. The batter will feel weird, thick, and airy at the same time. This is correct, do not let it put you off!
- Fill your muffin papers all the way to the top, slightly overfilling.
- 10 minutes into baking lightly cover the muffins with a double sheet of parchment paper, or tin foil to help prevent over-browning.
- Do not cook the glaze on high heat, it creates a bitter aftertaste in the allulose. Go low, and slow!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 30gSaturated Fat: 9.8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 119mgSodium: 106mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 2gProtein: 10g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.
