Prep your pan: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C). This helps the muffins lift properly and prevents sticking.

Make the cream filling: In a small bowl, mix cream cheese, powdered sweetener, lemon zest, lemon juice, vanilla, and a pinch of salt until smooth. Set aside. The filling should be thick but spreadable.

Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, sweetener, and lemon zest. Break up any lumps for an even batter.

Combine wet ingredients: In another bowl or measuring cup, whisk eggs, melted butter, almond milk, lemon juice, and vanilla until smooth.

Make the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter will be thick but scoopable. Let it rest for 2 minutes so the coconut flour hydrates.

Layer the muffins: Add about 1 heaping tablespoon of batter to each muffin liner. Spoon 1 teaspoon of the cream cheese filling into the center. Top with more batter, covering the filling. Each cup should be about 3/4 full.

Bake: Place in the center of the oven and bake for 18–22 minutes, until the tops are set and lightly golden and a toothpick inserted into the muffin (off-center, to avoid the filling) comes out mostly clean.

Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Cooling helps them firm up and keeps the crumb tender.

Optional glaze: Whisk powdered sweetener with lemon juice to a drizzleable consistency. Spoon over cooled muffins. Add zest for extra zing.

Serve: Enjoy at room temperature. The lemon fragrance shines after they rest for 30 minutes.