Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.

In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and powdered sweetener. Whisk until mixed.

Beat cream cheese until smooth, then add eggs one at a time. Mix in melted butter, heavy cream, lemon zest, lemon juice, and vanilla extract.

Gradually fold the dry mixture into the wet ingredients until just combined.

Fill muffin cups about three-quarters full and optionally sprinkle extra sweetener or lemon zest on top.

Bake for 18–22 minutes until golden brown and a toothpick comes out clean. Check at 18 minutes.

Let cool in the tin for 10 minutes, then move to a wire rack to cool completely.