Keto Lemon Ricotta Cloud Muffins
These light and fluffy lemon ricotta muffins are a delightful treat that taste like a cloud of sunshine. Low carb and keto friendly, they are perfect for any occasion.
Ingredients
- 1 1/2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/3 cup Granulated Erythritol
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Whole Milk Ricotta Cheese
- 3 Large Eggs
- 1/4 cup Melted Butter
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
- 1 tsp Vanilla Extract
For the Lemon Glaze
- 3 tbsp Powdered Erythritol
- 1 tbsp Fresh Lemon Juice
- 1 tsp Lemon Zest
Equipment
- muffin tin
- wire rack
Instructions
- Preheat your oven to 350F and line a 12-cup muffin tin with parchment liners.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, combine the ricotta, eggs, melted butter, lemon juice, lemon zest, and vanilla extract. Whisk until the ricotta is mostly smooth with just a few small curds remaining, which is perfectly fine.
- Pour the wet ingredients into the dry and fold together gently with a spatula until just combined. The batter will be thick and fluffy. Do not overmix or you will lose the airy, cloud-like texture.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 20 to 23 minutes, until the tops are puffed and a light golden color, and a toothpick inserted in the center comes out clean. Let them cool in the tin for 10 minutes, then transfer to a wire rack.
- While the muffins cool slightly, whisk together the powdered erythritol and lemon juice for the glaze until smooth. Drizzle over the warm muffins and sprinkle with the remaining lemon zest. Serve while still a little warm for the softest, fluffiest texture.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 4gProtein: 6gFat: 14g
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