1 3/4 Cups Almond Flour
3/4 Cup Swerve or Sweetener of choice
2 1/2 tsp baking soda
1/4 tsp salt
3/4 cup part skim ricotta cheese
1/2 cup water
1/4 olive oil
1 Tbsp Lemon zest
2 Tbsp Lemon Juice
1 Large Egg, lightly beaten
cooking spray or oil for greasing muffin tins/cups
2 Tbsp Swerve for topping
2. Combine flour , Sweetener. baking soda and salt; make a well in center. Combine ricotta and water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to flour mixture, stirring just until moist.
3. Prep a 12 muffin-cup liners with muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle Swerve over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.