Ingredients

The following ingredients have 4 Servings
  • 4 eggs (large)
  • 1/2 cup / 120g sour cream
  • 1/2 cup / 120g butter, softened
  • 1/4 cup / 4 tbsp lemon juice
  • zest of 1 lemon
  • 2 cup / 200g almond flour (or ground almonds / NOT super-fine almond flour!!!!)
  • 2 tsp baking powder
  • 1/3 cup / 40g powdered erythritol

Instruction

  • Preheat the oven to 175 Celsius / 350 Fahrenheit. 
  • Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined.
  • Add 1/4 cup (4 tbsp) of lemon juice, the grated zest of 1 lemon and 1/3 cup powdered erythritol. Blend. 
  • Lastly, add the almond flour and baking powder and mix until you have a smooth batter.  
  • Line a 9x6 inch casserole dish / baking pan with parchment paper and fill in the dough. 
  • Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean. 
  • Leave to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.