Low Carb Lemon Ricotta Muffins

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.

I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y.

Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.

135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar

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Makes 12 muffins

Ingredients:

3 Eggs

1/2 C Erythritol or no calorie sweetener equal to 1/2 C

1/2 C Ricotta Cheese

Zest of one Lemon

2 1/2 C Almond Flour (Get the one I used Nature's Eats Blanched Almond Flour, 32 Ounce )

2 tsp Baking Powder

1/2 tsp Salt

Preheat oven to 350. Line a muffin tin with liners or spray with nonstick spray.

In a large bowl mix together eggs, sweetener, ricotta, and lemon zest. When combined add in almond flour, baking powder, and salt. Mixture will be very thick. Scoop batter evenly into muffin tins.

Bake for about 20 minutes, checking to make sure they do not overcook. They are done when the tops are just starting to brown and nothing sticks to a toothpick inserted into the center.

Cool completely before serving.

**If you want a little extra zing, you can make a drizzle with a few Tbs lemon juice and 1/4 C Sweetener you have run through the blender to powder it.

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