Lemon Ricotta Blender Muffins
Lemon Ricotta Blender Muffins

Lemon Ricotta Blender Muffins

Recipes   Breakfast     Gluten Free     Sweets    


  • ¾ cup whole milk ricotta
  • 3 large eggs
  • 3 tbsp fresh lemon juice
  • 2 tsp freshly grated lemon zest
  • ½ tsp lemon extract
  • 3 cups almond flour
  • ½ cup Swerve Sweetener
  • 2 tsp baking powder
  • ¼ tsp salt


  1. Preheat oven to 325F and line a muffin pan with 12 parchment or silicone liners.
  2. In a blender, combine the ricotta, eggs, lemon juice, lemon zest, and lemon extract. Blend on high for about 30 seconds, until well combined.
  3. Add the almond flour, Swerve, baking powder, and salt. Blend again until smooth. If the mixture is very thick (i.e. too thick to blend properly), add a tbsp or two of water and blend again.
  4. Scoop out into prepared muffin cups and bake 25 to 30 minutes, until golden brown and firm to the touch.

Makes 12 muffins

Nutrition Facts

Serving Size 1 muffin

Servings 12

Calories 200
Total Fat 15g
Total Saturated Fat 2.5g
Cholesterol 55mg
Sodium 160mg
Total Carbs 14g
Dietary Fiber 3g
Sugars 2g
Swerve 8g
Protein 8g
Net Carbs: 3g
Lemon Ricotta Blender Muffins