Lemon Ricotta Muffins (Gluten and Grain Free, Keto)
Have you ever eaten a ricotta pie? It’s a super traditional Italian staple which resembles a New York Style cheesecake, filled with ricotta and a hint of lemon.
Ricotta pie is so incredibly delicious and my inspiration for these Lemon Ricotta Muffins. I chose to recreate this recipe in the style of a cupcake because I find muffin recipes easier to make and easier to eat (grab one and go!)
Traditionally, ricotta pie uses all purpose flour and granulated sugar. My version is IBD and Keto-Friendly in that it uses a combination of almond and coconut flour as well as Xylitol as the sweetener.
I also find my version to be springy-er than the traditional ricotta pie and it is definitely more lemon-y because I used both the juice and zest of the lemon. The lemon flavour isn’t too overpowering though because the vanilla extract and sweetener balance out the acidity.
This recipe is fairly simple and since I’m a total #sundaymealprep kinda girl, these muffins make a super quick grab and go breakfast, snack or my personal favourite: dessert when you’re binging on Netflix after the kiddos are in bed!
- 1/2 stick Organic Meadow butter (4 oz), softened
- 1/3 cup Sweet Natural Trading Company Natural Birch Xylitol Sweetener (you can use Monkfruit or any other keto friendly granulated sweetener)
- 4 large eggs
- 1 cup whole milk ricotta cheese
- Juice from half a lemon
- Zest from a full lemon
- 1 tsp Simply Organic Foods Vanilla Extract
- 1 cup Bob’s Red Mill Almond Flour
- 4 tbsp Bob’s Red Mill Coconut Flour
- 2 tsp baking powder
- 1/4 tsp salt
- Pre-heat oven to 325 degrees.
- Line or grease a 12-cup muffin tin
- In a large bowl, add all dry ingredients and mix to combine.
- Using an electric mixer, cream the butter, vanilla, and sweetener until completely blended.
- Add one egg and beat until light and fluffy.
- Add the ricotta cheese, lemon zest, lemon juice, and mix until incorporated
- Divide the dry ingredients in thirds
- Add the remaining 3 eggs one at a time, alternating with 1/3 of the dry ingredients and mix until incorporated
- Spoon the batter evenly into each cup of the muffin tin
- Bake for 20-25 minutes (until a knife comes out clean)