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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