Preheat oven to 175°C.

In a bowl, take eggs, lemon zest, lemon juice and ghee.

Beat until well combined.

Add in coconut flour, salt, baking powder, stevia and erythritol.

Add in vanilla extract and mix to form a smooth slightly runny batter.

Line a muffin tray with paper liners or use silicon moulds.

Divide the batter between them.

Top them with sliced almonds.

Bake for 20 minutes.

When coming out of oven, they may seem slightly under baked, but remove it. Otherwise they will become dry.

Cool in the pan.

Remove and serve at room temperature.