Kirbie's Cravings

Keto Lemon Muffins

These light and fluffy lemon muffins are low carb and keto-friendly and topped with a drizzle of lemon icing. They make a great breakfast, brunch or afternoon snack. It’s an easy recipe that doesn’t require a mixer.
overhead photo of muffins stacked on a plate

Lately, my mind has been on spring and brunch recipes, which led me to making these low carb lemon muffins. They are light, lemony and not too sweet. If you’re looking for a full lemon cake recipe, I also have a keto lemon pound cake recipe.

Recipe Highlights

  • No mixer needed. The batter can be easily whisked by hand.
  • This muffin recipe uses almond flour for the flour substitute, perfect for those who do not like the flavor coconut flour.
  • The muffins come out moist and fluffy with a tender crumb.

close-up photo of a lemon muffin sliced in half

Muffin Tips

  • The key to the batter being very tender and light is the sour cream. If you do not have sour cream, you can also substitute with greek yogurt but it may raise the carb count.
  • Adding fresh lemon zest will help enhance the lemon flavor in the muffins.
  • This recipe is made with superfine almond flour instead of regular almond flour for a more tender crumb. Coconut flour is not a 1:1 substitute for almond flour. I have not tried a coconut flour version.
  • You can replace erythritol with other granular sugar substitutes.
  • You can leave off the lemon glaze if you desire something less sweet.

photo of glazed muffins on a baking rack

Keto Lemon Muffins

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
These muffins are light, lemony and not too sweet. They are great for breakfast, brunch or an afternoon snack.
5 from 4 votes


  • 2 ½ cups superfine almond flour
  • 1/2 cup erythritol sweetener granular
  • 2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk or almond milk
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 1 ½ tsp lemon zest

lemon glaze

  • 1 tbsp fresh lemon juice
  • 1 tbsp heavy cream
  • 4 tbsp powdered erythritol or more as needed


  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, add almond flour, erythritol, baking powder. Whisk until evenly combined.
  • In a separate large bowl, add butter, milk, eggs, sour cream, vanilla, lemon juice and zest. Whisk until batter is smooth.
  • Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
  • Using an ice cream scoop, scoop batter into prepared muffin pan, filling each muffin mold about 3/4 full.
  • Bake muffins for about 23-25 minutes until muffins are cooked.
  • While muffins are cooling, make the glaze by adding all ingredients into a small bowl and whisking until smooth. Drizzle over muffins after they have cooled.


  • Use superfine almond flour instead of regular almond flour. I used Kirkland Signature superfine almond flour.*
  • I used So Nourished erythritol sweetener granular* and So Nourished powdered erythritol
  • You can replace erythritol with other granular sugar substitutes.
  • You can replace sour cream with greek yogurt but it will change nutritional value and carb count.
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.


Serving: 1muffin, Calories: 241kcal, Carbohydrates: 6g, Protein: 2g, Fat: 21g, Saturated Fat: 6g, Sodium: 28mg, Fiber: 3g, Sugar: 2g, NET CARBS: 3

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

12 comments on “Keto Lemon Muffins”

  1. I used dried lemon zest because I didn’t have fresh. It wasn’t as strong as zest. They were still very good. I will be making these again.

  2. Love these! I’ve made them twice so far, and subbed plain coconut milk yogurt for the sour cream since I’m dairy intolerant. Love love the lemon flavour and the texture.  Definitely saving me from non keto temptations. : ) 

  3. Made these today and they are delicious! My favorite keto blueberry muffin recipe so far. Very easy to make and very tasty! My 6 year old told me that helped himself to two muffins and that they were delicious! I’ll definitely make these again can try some different fruit combinations too. Thanks!

  4. These muffins have become a regular thing in our household but I don’t use the glaze. My favourite way to eat them is broken into four or five pieces in a bowl, with some plain Greek yoghurt, Stevia, and berries. Its like a mini, healthier version of a trifle 🙂

  5. These came out absolutely amazing! Texture perfect, great rise!! I substituted greek yogurt for sour cream and 1/4 stevia crystals instead of 1/2 cup erythritol. I sprinkled mine with sesame seeds and skipped the icing. Couldn’t be better!! I have pictures but don’t see an upload option. Apologies!Jax

  6. i give these 5 stars, substituted greek yogurt for sour cream. used lemon extract instead of vanilla. didnt use glaze. doubled the lemon zest. the texture and taste was divine!!! thank you kirbie!!