Lemon Crumb Muffins (Low Carb | Keto | Gluten Free)
These light, low carb lemon muffins, with a crumb topping and a drizzle of lemon icing are perfect for any time of the day!
Recently, I’ve been on a bit of lemon kick. It could be the fact that I bought a ridiculous amount of them and felt obligated to use them up. Or the fact that they are quite honestly, one of my favorite fruits of all time. I used to squeeze out the juice of a lemon, and drink it as is (especially when I was pregnant). Even though, I couldn’t do that now, I still thoroughly enjoy cooking and baking with them. They are full of Vitamin C, have about 4g net carbs per fruit, and are rich in pectin, which helps regulate blood sugar. Plus, they’re amazing in both sweet and savory recipes.
Muffins are so popular in the baking world, not only because they’re ever-so delicious, but always because they are just SO incredibly simple to make. All you need to do is mix up the dry ingredients, then the wet ingredients, fold them together and bake. What could be easier?
They are also very versatile. They work with so many different flavors, fruits and even vegetables (I’ve been experimenting with zucchini in baking, and it’s definitely eye-opening). Plus, if you feel like making them extra special, really, you can add a layer of Best-Ever Homemade Lemon Curd or Sugar-Free Strawberry Jam, before adding the crumble.
But First, Crumb Topping…
It’s so important to make the crumb topping first. Just mix together the melted butter, almond flour and granulated sweetener, until large crumb pieces are formed. Then, place them in the refrigerator, while making the muffins. The cold temperature will help the crumbs not sink into the muffins, and the typical rule is, the harder the crumb…the better! So, if you have the time, it’s best to refrigerate the crumb topping for a good hour or so, before topping and baking.
Side Note: I try and develop recipes with the least amount of net carbs. without jeopardizing the flavor. But if your don’t count your macros, then may I suggest doubling the crumb topping, because you can’t go wrong with extra crumble goodness!
Luscious Lemon Love…
Fresh lemon juice is always better than bottled. This is because it contains more vitamin C and it has an infinitely sharper, and better taste. One average lemon contains about 3 tablespoons of lemon juice (which is perfect amount for this recipe!)
The other reason fresh lemons are the best, is because they have that beautiful, vibrant zest. I always stress the importance of zesting lemons first, before juicing them, or they can be a bit of as nightmare. And whatever you do, don’t omit the zest from this recipe, because it’s necessary to intensify that luscious lemon flavor.
These muffins keep well for 3 days, in an air-tight container, at room temperature. However, if you think they might not be eaten that quickly, then they are best to store in an air-tight container, in the refrigerator for 7-10 days.
Alternatively, you can freeze them, in a freezer-safe container or ziplock bag, for up to 3 months. Make sure to thaw them at room temperature, until defrosted, before enjoying.
Step by Step Video…
More Muffin Recipes You Might Like…
Lemon Crumb Muffins
- 1/2 cup almond flour
- 2 tbsp granulated sweetener (Monkfruit/ Swerve)
- 2 tbsp unsalted butter melted
- 1 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp lemon zest
- 1/2 tsp salt
- 5 tbsp unsalted butter melted
- 1/2 cup granulated sweetener (Monkfruit / Swerve)
- 2 eggs room temperature
- 1/3 cup sour cream room temperature
- 1 tbsp lemon juice
- 1/2 powdered sweetener (Swerve / Monkfruit)
- 2 tbsp lemon juice
- 2 tbsp almond milk unsweetened
- Preheat the oven to 350ºF and line a 12-count muffin tin with paper/silicone liners.
- Make the Crumb – Mix in the melted butter, almond flour and sweetener together, until medium-large crumbs form. Place in the refrigerator, until desired.
- Make the Muffins – In a medium bowl, mix together the almond flour, baking powder, baking soda, lemon zest and salt. Set aside.
- In a separate bowl, whisk the melted butter and granulated sweetener together. Beat in the eggs, one at a time. Then whisk in the sour cream and lemon juice, until smooth.
- Fold the dry ingredients into the wet ingredients, until just combined (don’t over-mix).
- Using an ice cream scoop, or a couple of teaspoons, evenly divide the mixture amongst the 12-lined muffin cups, filling each one about 3/4 full.
- Sprinkle the crumb on top of each muffin.
- Bake for 20-25 minutes, until an inserted toothpick comes out clean and they’re lightly browned on top.
- Leave to cool in the pan for 5 minutes, before transferring them to a wire rack to cool completely.
- Make the icing – Whisk the powdered sweetener, lemon juice and almond milk together, until silky. Evenly drizzle it on top of each muffin.
- Serve & Enjoy!
Net Carbs: 2.9g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.