LEMON POPPYSEED

MUFFIN RECIPE

LOW CARB BREAKFAST

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WHY YOU'LL LOVE THEM

Easy. Just mix all of the ingredients and bake. – Low Carb. Only 1 net carb per serving. – Gluten-Free. A great dessert for anyone with a gluten allergy.

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INGREDIENTS

Superfine Almond Flour Swerve Baking Powder Ricotta Cheese Coconut Oil Eggs Poppy Seeds True Lemon Packets Heavy Whipping Cream Lemon Extract

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STEP 1

Mix together all ingredients and beat well until fluffy.

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STEP 2

Line a muffin pan with silicone cupcake liners.

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STEP 3

Pour the batter into a muffin pan, dividing equally into 12 servings.

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STEP 4

Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.

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STEP 5

Cool slightly before removing from liners.

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