Keto Lemon Pound Cake Muffins with Lemon Glaze use just a few simple ingredients but pack a flavor punch!
If you want the full version, this is based on my keto lemon pound cake recipe, just in muffin form.
If you are a lemon lover, you are going to love these keto lemon muffins. They are bursting with lemon flavor and so easy to make!
Just like with all of my muffin recipes, these only require a handful of ingredients, minimal prep, and they store so easily in the fridge or freezer.
It is a simple procedure of mix and bake.
I use a muffin tin with liners and I always spray the inside of the liners with cooking spray to insure they do not stick.
More lemon recipes to try:
- Keto Lemon Pound Cake – sliceable version of the same recipe
- Keto Lemon Blueberry Muffins – add fruit for a different variation
- Keto Iced Lemon Cookies – lighter and quicker option
Keto Lemon Pound Cake Muffins with Lemon Glaze
Ingredients
For the cake:
- 2 ½ Cups almond flour (see my favorite on Amazon)
- 1 teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ½ Cup Granular Sweetener
- 3 Large Eggs, beaten
- 7 Ounces Plain Greek yogurt
- 2 teaspoons Vanilla Extract
- ¼ Cup Lemon Juice
- Zest of 1 lemon
Lemon Glaze:
- ⅔ Cup powdered sweetener
- ¼ Cup Lemon Juice
Equipment
Method
- Preheat the oven to 400F. line a muffin tin with 12 liners and spray with cooking spray
- In a large mixing bowl combine the almond flour, baking soda, salt, and sweetener. Now stir in the eggs, greek yogurt, vanilla extract, lemon juice and zest.
- Divide the batter between the muffin cups and bake in the oven for 15-18 minutes or until a toothpick comes out clean. Let cool before topping with glaze.
- Combine all your ingredients for glaze into a small mixing bowl. Once nice and smooth, use a spoon and glaze the top of the muffins
Mary says
How do you store the muffins? Must be refrigerated or is it ok to place them in a sealed container on the countertop?
Jennifer Banz says
I would refrigerate these in a sealed container.
Bree says
Can I use sour cream instead of greek yohurt?
Jennifer Banz says
Yep!
Jeanne says
OMG! These are the BEST! I’ll be making them in a regular basis.
Marlene DeWolf says
These are so good. I added the zest of 1 lemon to the icing as well since I love lemon. Definitely will be making these again.
Patsy says
I love anything lemon and these muffins hit all the right lemon spots. The glaze was lucky to get on the muffins, it was real sweet, but the tartness of the fresh lemon juice made it perfect.
Libby says
Delicious! I made these in a jumbo muffin pan ( 6 instead of standard 12) as I only had jumbo paper liners at the time. But it was difficult to eat only a half because they were so good! Baked at 350 for 27 minutes. My husband said it’s a keeper…keeper, do it again.Love your recipes and clear instructions.
Nan says
I made these muffins this morning for Easter. They are scrumptious!
Be sure and make the lemon icing, it puts them over the top!
Thanks so much for the delicious recipe.
Firdos says
Can you use sour cream instead of Greek yogurt?
jenniferbanz says
yes, but it is actually the same carbs.
Patsy Wootton says
Why are there so many calories ? This recipe is very similar to your other muffin recipes, which I love! But it seems the only difference is the lemon juice, and yogurt is 7 ounces, where other muffin recipes are 8 ounces. So should be less than your other muffin recipes. What am I missing?
Christina says
These set up perfectly! They looked like regular cupcakes full of sugar and gluten - but the taste was so good! Loved the glaze! A friend asked for these instead of a birthday cake. Yum!
Carolyn Jorgensen says
I have no lemon juice, but have lime juice?? Could that work??
Rick Worth says
Awesome thanks
Lou Darrah says
Delicious
Lou Darrah says
I am on a muffin mission. I have made the blueberry several times and the chocolate chip. Both are delicious. This is next. I wonder how this recipe would be if you added blueberries?
Sue says
I added blueberries to her coffee cake muffins. It was really good. I will probably try it in half of this recipe when I make it.
Donna Azu says
Great idea!
Ceci says
Hi Jennifer, I would love to know the nutrition facts without the icing? These are delicious by the way.
jenniferbanz says
The icing doesn't have much nutritional value since the sweetener is zero net carbs.
Cindy Wilkinson says
Jennifer:
These cupcakes are so soft and delicate. Very tasty. Love them!! Thanks for sharing the recipe.
Cindy
Ginny says
These lemon muffins are Delicious! I am surprised about the texture, much like non keto! My family loves them too. One of my Favorites! Thanks Jennifer!
Jenny says
These are delicious! Mine seemed to not rise as much as normal muffins (maybe my baking soda is old?) but they still tasted wonderful.. I will definitely make these again soon!
Alisha says
This is a wonderful recipe. At first, I thought they weren't going to be very good because I tried them warm and they had a strange texture. Once they were cool, they were very good. Nice lemon flavor.
Ethel says
These sound great..I am interested in keto was of cooking..thank you so much hun.