3 cups almond meal
2 tbsp baking pouch sweetener
1 tsp baking powder
Desiccated coconut, for topping
¼ cup coconut oil, melted
1-2 tsp vanilla essence
⅓ cup sugar free maple syrup
⅓ cup vanilla Almond Breeze almond milk
Juice of ½-1 lemon (depending on how lemon-ey you like it)
Preheat oven to 160C and line a muffin tin with patty pans.
Into a large mixing bowl, add all the dry ingredients (besides the coconut) and combine.
Add in the wet ingredients and mix well until a dough like mixture forms. If the mixture is too dry, add more Almond Breeze almond milk. If the mixture is too wet, add more almond meal.
Using a spoon, divide the mixture between the patty pans only filling halfway.
Add a good dollop of lemon curd and fill the rest of each patty pan with the remaining mixture.
Top each muffin with a sprinkle of coconut.
Bake for around 25-30 mins or until golden & cooked through.
Allow to cool before serving & enjoy!