Recipes

Keto Lemon Ricotta Mini Muffins Recipe

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Atkins Keto Lemon Ricotta Mini Muffins
1.5g
Net Atkins Count TM
Prep Time: 25 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3g

Protein

6.7g

Fat

0.7g

Fiber

79.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/8 cup
  • 0 1/2 scoop (1 scoop= 31 g)
  • 0 1/8 cup
  • 0 1/2 tsp
  • 0 1/2 tsp
  • 0 1/8 tsp
  • 0 3/4 tsp
  • 3 tbsp
  • 0 3/8 cup
  • 2 tbsp
  • 0 1/8 cup
  • 1 serving
  • 1 Tbsp
  • 0 1/2 tsp

DIRECTIONS

These tasty mini muffins are packed with protein and stay nice and moist because of the ricotta cheese! They are a great low-carb option for indulging your sweet tooth!
  1. Preheat oven to 325°F and fill 12 cups of a mini muffin pan with liners.
  2. Combine the almond flour, protein powder, flax seed meal, xanthan gum, baking powder and salt in a medium bowl. Use a whisk to break up any almond flour clumps, and thoroughly mix. Add in lemon zest, stir, and set aside.
  3. In a medium bowl, use a hand mixer to cream together the butter and sweetener until fluffy and light. Add coconut milk, ricotta, egg, lemon juice and vanilla and beat on medium until well combined.
  4. Add the dry ingredients to the wet and use a spoon to mix until a thick batter forms and all ingredients are well combined. Fill each mini muffin cup with about 1 tablespoon of batter.
  5. Bake for 35 minutes, or until a tooth pick inserted in the middle comes out clean, and the tops of the muffins are nicely browned. Cool muffins completely before serving. Store in an airtight container in the refrigerator for up to 5 days.

Cooking Tip