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Almond Lemon Low Carb Tea Cake

Print Recipe
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)