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.