Homealmond flour coconut flour desserts easy scd legal snack lifelemon cheesecake muffins (grain free, refined sugar free, scd diet)

lemon cheesecake muffins (grain free, scd diet)

lemon cheesecake muffins (grain free, refined sugar free, scd diet)

by rose on

Jump to Recipe Print Recipe

these lemon-y muffins have a cheesecake-like swirl to them, creating a muffin-meets-cheesecake experience.

These muffins are simple yet satisfying. It would be hard not to be as a muffin-meets-cheesecake, amirite or amirite? I mean combining the world of muffins with the world of cheesecake = always a good idea. This was somewhat of a happy accident, meaning that, I wasn’t exactly sure what result I would receive, but I was super excited with the result. They’re bright, lemon-full and they have that cheesecake filling that actually, now that I think of it, brings this more to the level of danish than it does muffin. But you get the idea– it’s perfect for a breakfast in that way, it’s not overtly sweet, but it’s also extremely satisfying as a ‘dessert’ muffin or a mid-day pick-me-up.

If you haven’t noticed yet, I’m super big on ~lemons~. Whenever I’m not sure what I want to bake, I tend to just revert back to something with lemons, hence this recipe. If you search “lemon” on my site you definitely get way too many results, in comparison to how many recipes I’ve actually published. Alas. Lemons will not be leaving my repetoire any time soon, they are just the best thing ever — dessert, lunch, dinner, the lemon is versatile and has many uses in both baking and cooking!!

And that concludes my personal Ode to Lemons. Back to the muffins — they’re made with a mix of almond flour and coconut flour, although you could probably do some sort of sub to make them strictly almond or strictly coconut, depending on your preference. These also call for yogurt and dry curd cottage cheese for two different functions– you could likely swap the dry curd cottage cheese for thick, greek yogurt, or SCD yogurt that’s been dripped for 24 hours.

Find the full recipe and instructions below. Follow me on IG for my daily grain free shares @grainfreee! Please leave a comment or review below if you try this recipe, I’d love to hear from you!

A few more recipes if you’re looking for some lemon-y things:

lemon cheesecake muffins: ingredients

lemon muffins

1 cup almond flour
1/2 cup coconut flour
1/2 cup honey
1/4 cup coconut oil, melted
3 tbsp lemon juice
1 tbsp lemon zest
1/4 tsp apple cider vinegar
3 tbsp yogurt
1 tsp baking soda
1/4 tsp pure almond extract
5 eggs

lemon cheesecake filling

1/3 cup dry curd cottage cheese aka farmer’s cheese
1/2 tsp lemon zest
3 tbsp honey
1/4 tsp pure vanilla extract
1 egg yolk

lemon cheesecake muffins: how to

start by preparing your lemon muffin base. in a large bowl, mix the almond flour, coconut flour, baking soda together, removing any clumps in the coconut flour.
add in your wet ingredients, starting with the coconut oil, honey, yogurt, lemon juice and zest, combining well. proceed to add the apple cider vinegar, almond extract and the eggs. mix until well combined and set aside.
for your lemon cheesecake filling, combine everything in a small bowl and mix well. once it’s well combined, you can prepare your muffins.
in a parchment paper-cup lined muffin tray, pour all your batter, to create approx 12 muffins. now, take the cheesecake filling, and spoon it on top of each lemon muffin.
swirl the cheesecake filling around the muffin using a toothpick.
bake the muffins in a preheated oven at 350 for 25-30 minutes. remove from oven and allow to cool completely before transferring. enjoy these cold or warm, they also freeze well!

Print Recipe