These muffins are based on a recipe from the inspired All Day I Dream About Food blog. They have a tender crumb and sweet-tart citrus flavor. I like to have one with my morning tea, and think it gets the day off to a bright start.
Lemon Cream Cheese Muffins
12 servings/muffins // 206.7 calories, 14.7g fat, 10.9g protein, 6.3g net carbs
4 ounces Horizon organic cream cheese softened
1/4 cup Kerrygold butter softened
2/3 cup Swerve Sweetener
3 large organic eggs, room temperature
Zest of one lemon
1/8 teaspoon lemon flavoring oil
1/2 teaspoon vanilla extract
1-1/2 cups (204g) Bob’s Red Mill super fine almond flour
1/4 cup unflavoured whey protein powder
2 tablespoons Bob’s Red Mill coconut flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 350F and line a muffin pan with parchment liners.
In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener and then beat in the eggs, lemon zest, lemon oil, and vanilla extract until well combined.
All at once, add the almond flour, whey protein, coconut flour, baking powder, and salt, and beat until thoroughly mixed.
Divide the batter among the prepared muffin cups and bake 20 to 25 minutes, until the tops are golden and set to the touch. Let cool completely in the pan.