INGREDIENTS
2 tbsp
coconut flour
2 tbsp
finely ground almond flour
2 tbsp
erythritol
1 tbsp
melted coconut oil
1 tbsp
unsweetened almond milk
1
egg
½ tsp (2g) (gluten-free) baking powder
½ tsp (2g) ground lemon zest
fresh juice of 1/4 lemon
1
½ tsp (10g) poppyseeds