12 servings

2 cups almond flour 

5 tbsp stevia powder or to taste

1 tsp baking powder

50 ml coconut oil

3 beaten eggs

1 grated apple

1 tsp vanilla essence

½ cup finely grated carrot

zest of ½ lemon 

1 tbsp poppy seeds

60 ml unsweetened almond milk

Preheat the oven to 350º F. Grease a cupcake pan with a little coconut oil or cover with paper cupcake liners.

In a bowl mix the flour, stevia and baking powder. Then add the oil, eggs, apple, vanilla, carrot and almond milk. Stir. Add poppy seeds and stir to combine.

Pour the batter into the molds, filling up to ¾ of the capacity. Bake for 18 to 22 minutes or until a toothpick inserted comes out dry.

Remove from the oven and transfer to a rack to cool.

Per portion 40 gr

Cal: 163.4 P: 5.5 F: 14.2 Cb: 6.6