Lemon drizzle cupcakes

Serves - 12

Lovely lemony fresh low carb cupcakes to satisfy those cake cravings. The perfect treat with an afternoon cup of tea or coffee.

Nutrition per serving

Fat: 7 g

Carbs: 7 g / Fiber: 2 g (Net Carbs: 5 g)

Protein: 4 g

Ingredients

• 3 unwaxed lemons

• 3 eggs

• 150g ground almonds

• 1 tsp baking powder

• 1 t vanilla essence

• 2 T erythritol

• 1 T poppyseeds

• 1/4 t pink salt

• 1 T powdered erythritol

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Method

1. Preheat the over to 180ºC / 350 F.

2. Grate the zest of 3 lemons and add to a large mixing bowl.

3. Squeeze the juice reserving 3 T for the drizzle topping, add the rest to the mixing bowl.

4. Separate eggs and add yolks, ground almonds, baking powder, erythritol, vanilla, salt and poppyseeds to the bowl with lemon and mix.

5. Whip eggs whites till stiff and fold into cake mix.

6. Spoon mix into cupcake papers in a muffin tray (2 T per cupcake).

7. Bake cupcakes for 20 mins, or until a wooden stick comes out clean.

8. Mix reserved lemon juice with 1 T powdered erythritol.

9. Spoon over baked cupcakes.