Preheat the oven to 350°F and line a muffin pan with paper
Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing
In a separate bowl, whisk together the coconut milk, coconut oil, lemon juice, and
Stir the wet ingredients into the dry until just
Fold in the grated lemon
Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out
Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.