Keto Lemon Iced Muffins Recipe (Over 5,000 Sold)
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The Keto Lemon Iced Muffin is the single most popular muffin I sell at the Farmer’s Market from my keto bakery.
Even the children who take samples always want a lemon iced muffin. I had no idea that children would love the lemon cake as much as the adults.
The cake is moist made with olive oil and fresh lemon juice, lemon zest and lemon oil extract. This combination provides a natural lemon flavor, not that terrible artificial taste.
Lemon Icing
Lemon Icing is simply a lemon glaze made with confectioner’s sweetener, lemon juice and water. It’s very very lemony and it is probably what has made this lemon muffin so popular.
Ingredients for Keto Lemon Iced Muffin
- Almond Flour
- Coconut Flour
- Salt, Baking Powder, Baking Soda, Xanthan Gum
- Eggs
- Lemon Juice
- Lemon Oil Extract
- Coconut Milk (or Almond Milk)
- Extra Virgin Olive Oil (or avocado oil)
- Granulated and Confectioner’s Swerve (erythritol)
NOTE: If you use a different brand from Swerve erythritol to make the lemon ice glaze, you can take the granulated one you use and put it in a Vitamix or super blender.
This Keto Lemon Iced Muffin Recipe is Low Carb and Dairy Free
This recipe hits all the notes of healthy and special diet. A combination of almond flour and coconut flour along with eggs and coconut milk, makes them fluffy, and very low in carbs at about 2 net carb per cupcake. If you don’t want to use coconut milk, you can use almond milk.
Baking Keto Lemon Muffins
For two years in my keto bakery, I baked these muffins on the convection oven setting at 350 F. (180 C). Then I discovered that using the “bake” mode kept the muffins from browning and I was able to get more even baking. If you don’t have that mode, it’s okay, and if they brown a little on the top, that’s okay too. These muffins are MOIST and won’t lose that texture with a little browning.
Top with Lemon Peel
This Oxo tool from Amazon works well to produce small lemon peels (or even large orange peel for cocktails). It has two functions. Small peels on one side, large on the other and it’s amazing. I use the small side to peel the lemon and dry it with some Swerve.
Freezing Lemon Muffins
These freeze amazingly well. Just wrap in baggies or plastic and place in freezer. They can defrost in the refrigerator, but I usually take them out an hour in advance and sit on the counter.
Macros
I am able to get 14 cupcakes or mini-cakes from the recipe.
Net Carbs: 2 Calories: 243 Fat: 21 g Protein: 7 g
Variations for Lemon Iced Muffins
You can play around with these muffins by adding fruit like blueberries or raspberries. Or, you can add in an herb like basil or lemon thyme for a more sophisticated take on the cake. Or add a tablespoon of poppy seeds to the dry ingredients before mixing for a lemon poppy muffin.
Over 5,000 Sold
This lemon ice is always on the menu and remains the top seller when we sell at any Farmer’s Market. It’s universally loved, rain, shine or snow.
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More Keto Cakes You Might Like from Spinach Tiger
- Peach Muffins
- Blueberry Crumb Muffins
- Keto Glazed Donut Muffins
- Coffee Cake Muffins
- Lemon Poppy Bundt Cake
Keto Lemon Ice Muffin
Equipment
Ingredients
- 260 grams blanched almond flour 2 1/4 cups
- 26 grams coconut flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 cup avocado or olive oil
- 1/3 cup canned unsweetened coconut milk or almond milk
- 1 cup granulated Swerve erythritol
- 6 large eggs
- 1 teaspoon lemon extract
- 1 lemon juice and zest
Lemon Glaze
- 2 cups Swerve Confectioner's Sweetener or more as needed
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
- Beat Eggs for 3 to 5 minutes.
- Stream in oil.
- Add lemon extract, lemon juice and lemon zest.
- Add dry mixture and mix just until mixed. Don't over mix.
Lemon Cupcakes
- Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same.
- Bake at 350 degrees F. 180 C. for 18-20 minutes. (More if liners are large).
- Use a food thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.
Lemon Glaze
- Glaze once cakes are completely cool.
- Add lemon juice to bowl. Add a little of the water. Add Confectioner's Sweetener. You will want the consistency that you can pour over each muffin. If it's too runny, add more sweetener. If too thick add more lemon/water juice.
Nutrition
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