Ingredients

The following ingredients have 10 Servings
  • 2 1/4 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon xanthan gum
  • 1 cup Swerve confectioners sugar
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 large eggs (lightly beaten)
  • 1 tablespoons milk (cream, or almond milk (I used cream))
  • 1/2 cup avocado oil
  • 8 small lemons (See Notes)
  • 1/4 cup sour cream
  • 1 tablespoon zest from lemons (reserve some for topping cake)
  • 2 tablespoons lemon juice
  • 1/2 cup Confectioners Sugar (I use sugar free Swerve)
  • 1-2 tablespoons heavy cream (optional)
  • 1 cup butter
  • 1 cup Swerve Confectioner's sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon extract

Instruction