skip to Main Content

Moist Delicious Sugar Free Lemon Cream Cheese Muffins

Lemon cream cheese muffin ready to eat

You may not care, but I wasn’t planning on sharing my recipe for sugar free lemon cream cheese muffins with you today.  Now before you jump all over me and say they aren’t sugar free because cream cheese has a small amount of sugar in it, I’m referring to the 2/3 cup of sugar that is replaced by the zero calorie, Lakanto Sweetener.

Ok, now back to sharing my recipe.  No… I had an entirely different post planned.   And if you didn’t know, planning is kind of my middle name.

I plan… I plan all the time.  Before I go to bed at night, I check my calendar and make my plans for the next day.  I seldom leave the house without that list in hand.  And to top it off… my list is numbered in the order that I plan to do it.

Planning and scheduling…. that’s what I do.  And for those of you who know my daughter… that’s where she get’s it from!

When I get up in the morning and I don’t have any plans written down… it’s scary.  What have I missed?  Has someone stolen my list?   Something’s gotta be wrong!  A whole day with absolutely nothing planned! No, no, NO!

Don’t get me wrong, there are plenty of things I could do… just nothing written down on my “To Do” list.    So, if that happens, (which is seldom), what do I do…  well yesterday, I started trying new recipes!!!!

And that’s how these almost Sugar Free Lemon Cream Cheese Muffins ended up in today’s Post.  They turned out to be absolutely wonderful!  I call them “almost sugar free” because there is a little amount of sugar in the cream cheese.

Lemon cream cheese muffins recipe

I made some adjustments from my Aunt’s handwritten recipe.  I don’t use plain sugar nor whole milk, and instead of the lemon zest, I used lemon essential oil which added more of the lemon flavor.

Here’s my revised recipe for Sugar Free Lemon Cream Cheese Muffins:


  • 1 1/4 cup all-purpose flour
  • 2/3 cup Lakanto Sweetener
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 1/3 cup olive oil
  • 1/2 cup Almond milk
  • 2 Tbsp freshly squeezed lemon juice
  • 2 drops of Lemon Essential Oil (I have several bottles if you need one)

Lemon syrup:


  1. Preheat the oven to 375° F. Line a muffin tin with muffin liners.
  2. In a large bowl, combine the flour, sweetener, baking powder, and salt.
  3. Cut the cream cheese into small cubes and work them into the dry ingredients with a pastry blender (or your hands) until just tiny chunks of cream cheese remain.
  4. In a medium bowl, beat the egg, then add the oil, milk, lemon juice and essential oil.
  5. Stir it gently into the dry ingredients until just combined.
Lemon cream cheese muffin batter

6.  Scoop the batter into the prepared muffin cups until they’re 3/4 full.

Lemon cream cheese muffins ready to cook

7.  Bake for 20-25 minutes, or until the tops are a light golden and a tester inserted in the center comes out clean.

Lemon topping:

Stir together the sweetener and lemon juice in a small bowl. Brush the tops while the muffins are still hot.

Lemon cream cheese muffins

I’m going try doubling the recipe and using a 9×13 cake pan or even a bundt pan.   That reminds me, I need to put cream cheese on my grocery list!

You gotta try this recipe… pretty sure you’ll decide they’re almost decadant.  Be sure to report back and let me know if I’m right.

Speaking of bundt pan… did you try my Chicken Enchilada Bundt Bread?  Like it?

This Post Has 3 Comments
  1. I made these last night and between hubs and kids, they were gone before bedtime. Guess if I want one, I”ll have to make some more. Thanks.

  2. Made these this morning and they were very good. Love your blog, keep the recipes coming please.

Leave a Reply

Your email address will not be published. Required fields are marked *

Join My Community
I'll  notify you whenever I post something new.
"10 Most Prescribed"

Like this Post?           Subscribe to get weekly updates...
Sign Me Up!
Back To Top