Name: Almond Lemon Low Carb Tea Cake
Ingredients: 3 cups almond flour; 3 eggs (if jumbo use 2); 0 fat from one can of coconut milk; 1 teaspoon aluminum-free baking soda (scant); 0.75 teaspoon salt; 10 drops essential oil (if you have it); 1 teaspoon fresh lemon zest (use 1 TBS if you don't have the oil); 0 coconut oil to grease the pan

Almond Lemon Low Carb Tea Cake

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Course Desserts & Baked Goods

Servings 10 Servings

Ingredients

3 cups almond flour
3 eggs if jumbo use 2
fat from one can of coconut milk
1 teaspoon aluminum-free baking soda scant
0.75 teaspoon salt
10 drops essential oil if you have it
1 teaspoon fresh lemon zest use 1 TBS if you don't have the oil
coconut oil to grease the pan

Instructions

Preheat the oven to 350°F.Place all the ingredients except the almond flour in a food processor and process until thick and uniform. Add the almond flour and blend well.Coat a pie plate with the coconut oil and transfer the batter into the pie plate. Bake for about an hour or until it is a little brown on top and a knife inserted comes out clean.Allow to cool completely.We served this with Blueberry Chia Pudding for Chanukah at Suppers Shalom. (Recipe♦114)

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Almond Lemon Low Carb Tea Cake

Almond Lemon Low Carb Tea Cake

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