Lemon Curd:
  1. Preheat oven to 350 degrees. Grease muffin tin with coconut oil.
  2. In a food processor, pulse almond flour, salt and collagen peptides until combined. Add in the egg and coconut oil until the dough forms.
  3. Roll out dough and use a flower shaped cookie cutter to achieve the flower cookie. Place flower shaped dough in muffin tin and bake for 8-10 minutes.
  4. Meanwhile, in a saucepan, which eggs and honey together until smooth. Set pan on medium heat and add in the coconut oil and lemon juice. Whisks until the mixture thickens and set aside,
  5. Place lemon curd into the middle of the flower cookie and sprinkle a little powdered sugar on top.