Have you ever eaten a ricotta pie? It’s a super traditional Italian staple – picture your favorite New York style cheesecake, filled with Ricotta and a hint of lemon. It’s So incredibly delicious and my inspiration for these low carb Lemon Ricotta Muffins.
GRAIN FREE, SUGAR-FREE + KETO FRIENDLY
As are almost all of my recipes these days, these Lemon Ricotta Muffins are totally free of grains, sugar and are friendly for my fellow readers eating the keto way. Instead of all-purpose flour, I use almond flour and I replace the sugar with erythritol (a low glycemic sugar alcohol). While there is no milk in this recipe, I do use eggs and heavy cream.
If you’re looking for an authentic Italian Ricotta Pie recipe (with the sugar and grains), this one looks great.
THEY’RE SUPER LEMONY (IN A GOOD WAY)
I experimented with some lemon muffins a few weeks ago and we could barely taste the lemon. For this recipe, I took it to the next level by using pure lemon extract AND zest from an entire lemon. I balanced the flavors with some pure vanilla extract and SWERVE – the end result is a sweet lemony dream (at least we think so!).
It’s important to note that the lemon in these muffins is stronger than the “hint” of lemon you commonly see in traditional ricotta pie. Since I wasn’t shooting for an exact replica, I’m stoked on the flavor. But its worth mentioning. If you’re looking for something less lemony, I’d recommend either only using the zest or only using the pure lemon extract, but not using both.
YOU CAN’T GO WRONG WITH MUFFINS
Its no secret I love making muffins. I think my favorite thing about a muffin vs another style dessert (because the muffins I make are totally dessert) is how easy they are to make.
While this recipe is a bit more involved than my others, it’s still fairly simple and foolproof. And, since I’m a Sunday meal prepper, muffins make a super quick grab and go brekky or sweet dessert when you’re binging on TV after the kiddos head off to bed.
While these lemon ricotta muffins are amazing as is, you can totally dress them up a bit with some fresh blueberries on the side, a few slivered almonds sprinkled on top.
You could also add a little mascarpone as a frosting (OMG) or create a simple cream cheese frosting (like the one I use for my carrot cake cupcakes). I attempted a glaze for these but actually ended up skipping it because I felt like they were sweet enough. If you feel like they are sweet enough, but want to add a little something on top, mascarpone is absotively the winner.
LEMON RICOTTA MUFFINS RECIPE
The recipe is below if you want to make them for Mother’s Day brunch or for this week’s sweet treat. Hope you love them!
LATEST DESSERT RECIPES
Quick and easy edible cookie dough -> Check out the Recipe
Sugar-free carrot cake cupcakes -> Check out the Recipe
Sugar-free cinnamon sticks with icing -> Check out the Recipe
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.