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These Flourless Cream Cheese Lemon muffins are not only low-carb but they are most unusual in their ingredients.  This mixture is different and yet the muffins are light and airy, but still somewhat fudgy.  Try them and you will be so surprised.  I absolutely loved them freshly baked - about half an hour later after cooling down.  They are addictive like that.  They are still great the next day and you can leave them out about 24 hours, but after that they should be refrigerated. Of course, refrigerated they will be denser.  I simply nuke one for 10 seconds and it is like freshly baked. 

I have another recipe that is along these lines as well:  Cream Cheese Gingerbread Muffins. It is also delicious, but I think these Flourless Cream Cheese Lemon muffins are my favorite of the two recipes.  

You can change up the flavor of these by using different sugar-free syrup flavors.  So easy and such fun!  You could use an orange flavor with orange zest or lime flavor with lime zest.  Or you could simply use something like cinnamon syrup with extra cinnamon in the muffins.  There are endless ways to play with these.  If you make chocolate muffins, you could add some cocoa with vanilla or chocolate syrup.  Your imagination is the only limit with these muffins, and I am sure I will try some of my own suggestions in the not-too-distant future.

The batter tastes almost better than the baked product. How do I know?  Seriously, use your own favorite sweetener in these and do a tiny taste test, as the baked good will be slightly less sweet than the raw batter.  That is usually the case.

If you like you could make a sweet lemony drizzle for these muffins.  Just use powdered sweetener and a little lemon juice until you have the right consistency.  Drizzle over top of the muffins using a teaspoon.  This will enhance the lemon flavor of these muffins quite substantially, if you decide to use the drizzle.

This is an unusual low-carb muffin and as you can see the carbs are very low.  However, for a low-carb muffin these are unusually good.  My husband loved them and he can be quite picky at times.

I do think these muffins taste best at room temperature, but they should be kept in the fridge after 24 hours as there are no preservatives in them like sugar.  I used a rather old muffin tin, and probably should have greased the muffin cup molds more; however I got them out without too much trouble using a dinner knife and running it along the circumference of the muffin and then underneath the muffin as well, before gently lifting it out.  If you like, you can use cupcake pan liners.  I didn't find it necessary myself.


8 oz cream cheese, softened (250 g)

2 eggs
11/cups almond flour (325 mL)
1/cup powdered sweetener of choice (125 mL)
1/cup vanilla whey protein (75 mL)
1/cup Da Vinci® Sugar Free Lemon Syrup, OR (50 mL)
  water, sweetener and lemon extract, to taste
1/cup olive oil (50 mL)
1 tbsp whipping cream (15 mL)
2 tsp baking powder (10 mL)
1 tsp lemon zest (5 mL)
1/4 tsp baking soda (1 mL)
1 tsp vanilla extract (5 mL)
Lemony Drizzle (optional):
Powdered sweetener
Lemon juice to make a drizzle consistency


In food processor or in bowl with electric mixer, process cream cheese until smooth.  Add eggs, almond flour, powdered sweetener, vanilla whey protein, Da Vinci® Sugar Free Lemon Syrup, OR alternative, olive oil, whipping cream, baking powder, lemon zest, baking soda and vanilla extract; process. 

Fill 11 greased muffin cups.  Bake in 350°F (180°C) oven 15 to 17 minutes, or until golden brown in spots and a cake tester comes out clean.

Lemony Drizzle (optional):  If you decide to make this use about 1/cup (60 mL) powdered sweetener and probably a little less than 2 tbsp (30 mL) fresh lemon juice.  

Yield:  11 muffins

1 muffin

218.0 calories

8.0 g protein

19.6 g fat

1.5 g fiber

2.6 g net carbs 

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