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Low Carb Coconut & Lemon Muffins

Bursting with zesty lemon flavour combined with sweet coconut, these delicious muffins are light yet moist, and so moreish! They’re incredibly quick and easy to make, requires 8 ingredients,  plus they’re free from gluten, grains, sugar and can be dairy free too. 

Makes 8



1 ¼ cups blanched almond meal

2 tablespoons coconut flour

2 eggs

4 tablespoons melted Cell Squared Organic Ghee or Coconut Oil (or a mix of the two)

4 tablespoons Coconut Butter

Zest and juice of 2 lemons (roughly ⅓ cup + 1 tablespoon lemon juice)

¼ cup + 1 tablespoon of granulated sweetener of choice

¾ teaspoon baking soda

A sprinkle of shredded coconut for garnishing



  1. Preheat the oven to 180C. Generously grease a muffin tin with coconut oil or ghee or line it with 8 muffin liners.
  2. Add all of the ingredients into a food processor and pulse until evenly combined.
  3. Spoon the batter into the muffin tin evenly. Don’t worry if the batter is a weird texture, it cooks perfectly.
  4. Grease your fingertips with some melted coconut oil and gently press the tops of the muffin batter down into the tin evenly to smooth the tops. 
  5. Place the muffin tray into the oven and bake for 18 minutes, or until golden brown.
  6. Remove from the oven and allow to cool. If you haven’t used muffin liners, carefully run a knife around the outside of each muffin to help release them from the tin.
  7. Store in an airtight container in the pantry. Best eaten within 3 days.


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