Keto Meyer lemon muffins

Last week I had the opportunity to stock up on Meyer lemons while I was in the South Bay for various medical appointments. I usually prefer recipes with almond flour, but not everyone can eat almonds, so I wanted to share a keto-friendly recipe made with coconut flour.

These muffins are seriously tasty and moist. Add a little dollop of lemon “frosting” on top and you have the perfect keto treat – low in carbs, low in protein, higher in fat. I prefer recipes with a higher fat content, but eating one or two of these should not blow your carb and protein budget.

Approximate macros / muffin: Fat ~ 9 g | Protein ~ 3.5 g | Carbs ~ 2



  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt (or more if you prefer)
  • 1/2 cup erythritol (granular)
  • 6 eggs
  • 1/2 cup Meyer lemon juice (regular lemons would do)
  • 1/2 cup unsweetened almond milk
  • 1/3 cup coconut oil or butter
  • 1 teaspoon vanilla


  • 1/4 cup coconut butter (Artesana makes a nice brand)
  • 1/4 cup erythritol (confectioners)
  • Juice of one lemon (or to taste)
  • You could be really decadent and blend in some cream cheese if eating dairy…this would also add some nice fat to the recipe



Nice, light texture
  • Preheat oven to 350 F.
  • Combine all dry ingredients and mix well.
  • Whisk eggs vigorously to blend well.
  • Melt oil and add it to eggs along with the lemon juice, zest, vanilla, and almond milk.
  • Combine wet and dry ingredients, mixing well.
  • Distribute batter evenly among 16 muffins, making sure to use liners* in your muffin pan.
  • Bake at 350 degrees for 18 minutes, or until inserted knife comes out clean.


  • Warm coconut butter in the microwave until it softens (start with 20 second stints).
  • Blend in lemon juice and confectioner’s erythritol.
  • Spread evenly across the 16 muffins and garnish with a little grated lemon rind.
The recipe makes rather cute little cakes as well.

This recipe was inspired by one from Sweet Laurel. You can make this recipe using mini loaf pans, but be sure to distribute the batter across 3 pans and not try to jam it all into two pans like I did when I first attempted this recipe.

As another variation, place half the batter in the muffin tin well, add a fresh raspberry. Add the remaining half of the batter and top it with a second fresh raspberry before baking. Raspberries + lemon = yum.

*These muffins stick to paper muffin liners. Foil liners work best.

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