GLUTEN-FREE KETO RICOTTA LEMON POPPYSEED MUFFINS

Gluten-free Ricotta Lemon Poppyseed Muffins are light, moist and just perfectly tasty.

When I made the delicious Keto Almond Carrot Cake, it was so good that we ate it a little too quickly.

So Roger asked me to please not make any for a while, since he’s trying to cut calories right now. I’m a very good person. I didn’t make any more of it.

I just made Keto Lemon Poppy Seed muffins instead. But it’s not my fault! I blame my friend Lyndsay for sending me poppy seeds and True Lemon and also putting the idea in my head to start with.

Gluten-free Ricotta Lemon Poppyseed Muffins are light, moist and just perfectly tasty. 

Ingredients

• 1 cup almond flour
• 1/3 cup Truvia spoonable or alternative sweetener
• 1 teaspoon baking powder
• 1/4 cup full fat ricotta cheese
• 1/4 cup coconut oil
• 3 eggs
• 2 tablespoons poppy seeds ,
• 4 True lemon packets
• 1/4 cup heavy whipping cream
• 1 teaspoon lemon extract

Instructions

1. Mix together all ingredients and beat well until fluffy.
2. Line a muffin pan with silicone cupcake liners.
3. Pour the batter into a muffin pan, dividing equally into 12 servings.
4. Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.
5. Cool slightly before removing from liners.

More Deliciouse Recipe Gluten-free Keto Lemon Poppyseed Muffins @ twosleevers.com