LEMON POPPYSEED
MUFFINS
LOW CARB RECIPE
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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
Put everything together in a bowl and beat until fluffy.
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STEP 2
Line a cupcake pan with silicone cupcake liners.
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STEP 3
Pour the batter into a muffin pan, making sure to distribute the batter evenly across the pan's cups.
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STEP 4
Bake at 350F for 35-40 minutes until done.
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STEP 5
Allow them to cool slightly before removing the liners.
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