Lemon Ricotta Blender Muffins

Lemon Ricotta Blender Muffins
Ingredients
- ¾ cup whole milk ricotta
- 3 large eggs
- 3 tbsp fresh lemon juice
- 2 tsp freshly grated lemon zest
- ½ tsp lemon extract
- 3 cups almond flour
- ½ cup Swerve Sweetener
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 325F and line a muffin pan with 12 parchment or silicone liners.
- In a blender, combine the ricotta, eggs, lemon juice, lemon zest, and lemon extract. Blend on high for about 30 seconds, until well combined.
- Add the almond flour, Swerve, baking powder, and salt. Blend again until smooth. If the mixture is very thick (i.e. too thick to blend properly), add a tbsp or two of water and blend again.
- Scoop out into prepared muffin cups and bake 25 to 30 minutes, until golden brown and firm to the touch.
Makes 12 muffins
Nutrition Facts Serving Size 1 muffin Servings 12 |
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Calories 200 |
Total Fat 15g |
Total Saturated Fat 2.5g |
Cholesterol 55mg |
Sodium 160mg |
Total Carbs 14g |
Dietary Fiber 3g |
Sugars 2g |
Swerve 8g |
Protein 8g |
Net Carbs: 3g |
