What You Need...
1 cup Whole-milk (full fat) Ricotta
2 large Eggs, separated
1/4 cup Erythritol
2 tsp. Lemon Zest
1 tbsp. Fresh Lemon Juice
1 tsp. Vanilla Extract
1 tsp. Poppy Seeds
What You Do...
1. Preheat your oven to 375°F and separate 2 eggs into 2 mixing bowls. Beat the egg whites until they’re foamy, then add in 2 tbsp. of erythritol and beat until shiny and stiff peaks form.
2. In the other mixing bowl, cream together the egg yolks, ricotta cheese and the other 2 tbsp. of erythritol.
3. Into the egg yolk ricotta bowl, add the zest and juice of half a lemon. Then, add the vanilla extract and poppy seeds. Mix well to combine.
4. Fold the egg whites into the egg yolks half at a time, stirring gently.
White poppy seeds are not widely available, but you will find them in Indian grocers.
Store in an airtight container in the refrigerator to prevent them from becoming rancid.
Because they’re so small and have a tendency to stick together, poppy seeds are often dry-roasted, or soaked and ground before use to make them easier to handle. In Central and Eastern Europe, they are sprinkled onto cakes, breads, biscuits and bagels, and added to potato, egg, pasta, cream and cheese dishes. In India, they are used as a spice or as a thickener in curries."
There is also a nice Orange and Poppy Seeds Cupcakes low carb recipe here