Ingredients

The following ingredients have 16 Servings
  • 2 1/2 cup almond flour
  • 1 cup So Nourished Erythritol
  • 2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 6 large eggs
  • 1/4 cup butter (with salt)
  • 1 cup sour cream
  • 1/4 cup almond milk (unsweetened)
  • 1 tbsp lemon zest
  • 1/2 tsp lemon extract
  • 1 tsp vanilla extract
  • 3/4 cup cream cheese
  • 1/4 cup So Nourished Erythritol
  • 1/2 tsp lemon extract
  • 1 drop natural food coloring (green color, optional)
  • 3 slices lemon (for decoration, optional)
  • 3 mints leaves (for decoration, optional)

Instruction

  • Preheat the oven at 180C / 350F and oil well the cake mold, an 11-inch mold is ideal.
  • Place the almond flour, sweetener, baking powder, cream of tartar in a bowl and sift to remove lumps. Save for later.
  • In a large bowl or stand mixer, add eggs, butter, almond milk, sour cream, lemon & vanilla extract and lemon zest in. Blend at a high speed for five minutes.
  • Add the dry ingredients in and blend well until a homogeneous mixture is obtained.
  • Pour the mixture over the mold and bake for 60 minutes at 350F or until a toothpick is inserted in the center and it does not come out wet. In our case, it took us a bit more than an hour.