Lemon mini muffins 

1 cup almond flour

1/2 teaspoon baking soda

Pinch Celtic sea salt

3 eggs

Juice and zest of one lemon

10 drops stevia

1/2 teaspoon pure vanilla extract

1/4 cup coconut oil or ghee, melted

1/4 cup honey or maple syrup 

Preheat the oven to 350F. 

Put almond, baking soda, sea salt in a food processor and pulse for 1 minute 

Add eggs, lemon juice and zest, stevia, vanilla, coconut oil and maples syrup and pulse until well combined.  

Scoop batter into a paper lined mini muffin pan.

Bake for 15 - 20 minutes.

Let cool for 1 hour before serving.  

Tip:  Fold in 1/3 cup of berries (fresh or frozen) to the batter before baking.