Ingredients
3/4 Cup Blanched Almond Flour
1/4 Cup Golden Flaxseed Meal
1 tsp Baking Powder
2 tbsp Poppy Seeds
1/4 Cup Salted Butter, melted
1 tbsp of Agave Nectar
2 tbsp of Almond Milk
1/4 Cup Heavy Cream
3 large Eggs
2 tbsp of Lemon Zest
3 tbsp Lemon Juice
1 tsp Vanilla Extract
1/4 Cup Golden Flaxseed Meal
1 tsp Baking Powder
2 tbsp Poppy Seeds
1/4 Cup Salted Butter, melted
1 tbsp of Agave Nectar
2 tbsp of Almond Milk
1/4 Cup Heavy Cream
3 large Eggs
2 tbsp of Lemon Zest
3 tbsp Lemon Juice
1 tsp Vanilla Extract
Instructions
Step 1) Pre-heat the oven to 350 F
Step 2) In a medium sized mixing bowl combine the almond flour, flaxseed meal and poppy seeds together
Step 3) Stir in the melted butter, eggs, heavy cream, agave nectar and almond milk
Step 4) Add the lemon zest, juice, vanilla extract and baking powder
Step 5) Mix all the ingredients together and ensure there are no lumps in the mixture
Step 6) Pour the mixture evenly into each cupcake mold
Step 7) Bake for 18-20 minutes depending upon the browning you desire
Step 8) Allow them to cool for 5 minutes then enjoy!
Step 2) In a medium sized mixing bowl combine the almond flour, flaxseed meal and poppy seeds together
Step 3) Stir in the melted butter, eggs, heavy cream, agave nectar and almond milk
Step 4) Add the lemon zest, juice, vanilla extract and baking powder
Step 5) Mix all the ingredients together and ensure there are no lumps in the mixture
Step 6) Pour the mixture evenly into each cupcake mold
Step 7) Bake for 18-20 minutes depending upon the browning you desire
Step 8) Allow them to cool for 5 minutes then enjoy!