• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same.
• Bake at 350 degrees F. 180 C. for 18-20 minutes. (More if liners are large).
• Use a food thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.

Lemon Glaze

• Glaze once cakes are completely cool.
• Add lemon juice to bowl. Add a little of the water. Add Confectioner's Sweetener. You will want the consistency that you can pour over each muffin. If it's too runny, add more sweetener. If too thick add more lemon/water juice.