Preheat oven to 375F and separate the eggs into two mixing bowls. Using a clean, dry electric hand mixer, beat the egg whites until foamy.

Add half of the erythritol and beat until the egg whites become shiny and stiff peaks form.

In a separate mixing bowl, cream together the egg yolks, ricotta cheese and remaining erythritol.

Add the lemon zest and juice to the bowl with the egg yolk and ricotta.

Add the vanilla extract and poppy seeds, stirring to combine.

Fold the egg whites into the egg yolks one half at a time, stirring gently.

Grease the ramekins and pour in the soufflé batter in equal amounts. Gently shake and tap the ramekins to flatten out the tops of the soufflés. Bake for about 20 minutes. The tops should be set but slightly jiggly.

Remove from the oven when ready to serve. Enjoy!