Bakery-Style Keto Lemon Crumb Muffins

Bakery-Style Keto Lemon Crumb Muffins


This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.

Keto Candy Girl just started selling their Lemon Mix again, and I was pumped to see this because it’s my favorite mix of theirs! Thankfully shortly after they stopped selling it, Lolli’s came out with Lemon Drop Cookie Clusters, and these totally satisfied my lemon craving. Then I had an idea: now that they’re both available, why not combine them into one tasty creation?! So Bakery-Style Keto Lemon Crumb Muffins were born. These are huge, so you can easily make 12 normal-sized muffins versus six gigantic ones if that’s preferable!

Bakery-Style Keto Lemon Crumb Muffins

Bakery-Style Keto Lemon Crumb Muffins

Satisfy your sweet tooth and lemon craving with these muffins — a delicious treat that doesn’t cause a sugar spike.

Calories 436 kcal per serving

Ingredients

Muffins

  • 1 bag Keto Candy Girl Lemon Cookie & Cake Mix
  • 1/4 cup Swerve powdered
  • 1 stick salted butter melted
  • 5 large eggs
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Crumbs

  • 2 oz Lolli’s Lemon Drop Cookie Clusters

Glaze

  • 1/4 cup Swerve powdered
  • 3 tbsp heavy whipping cream
  • 1/8 tsp lemon extract

Instructions

  1. Pre-heat oven to 350 degrees.

  2. In a large bowl, mix together all muffin ingredients (Keto Candy Girl Lemon Mix, powdered Swerve, melted butter, eggs, vanilla, lemon extract, baking powder, and baking soda).

  3. Evenly scoop batter into muffin liners in a cupcake pan.

  4. Bake for 5 minutes at 350, and then remove from oven.

  5. Now it’s time to add the Lolli’s. I recommend breaking the cookie clusters into tiny pieces. Gently press them into each muffin, fully covering the surface. (The reason we are doing this now vs before putting them in the oven is that they rise slightly in these first 5 minutes, and this allows you to get greater crumb coverage).

  6. Return to oven, and bake for another ~19 minutes, or until done.

  7. Remove from oven and allow to cool fully.

  8. Make the glaze by mixing 1/4 cup powdered Swerve with 3 tbsp heavy whipping cream and 1/8 tsp lemon extract. (You can add more heavy whipping cream if you’d like a thinner glaze). Drizzle the glaze over each muffin. (I used an icing bag to do so, but you can also use a spoon, though I’d recommend making it slightly thinner in that case.)

Recipe Notes

Note that these are for six very large muffin, and nutrition facts ultimately depend on your muffin size, how many cookie clusters you use, and how much of the icing you apply. The facts above assume you use all of the icing.

Nutrition Facts

Bakery-Style Keto Lemon Crumb Muffins

Amount Per Serving

Calories 436 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 12g75%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 204mg68%

Sodium 185mg8%

Potassium 58mg2%

Carbohydrates 7g2%

Fiber 5g21%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.

Bakery-Style Keto Lemon Crumb Muffins Recipe

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