Almond Lemon Low Carb Tea Cake


3 cups
almond flour
eggs (not jumbo, if jumbo use 2)
1 teaspoon
aluminum-free baking soda (scant)
3⁄4 teaspoon
10 drops
essential oil (optional, if you have it)
1⁄8 teaspoon
fresh lemon zest (use 1 tablespoon if you don't have the oil)
fat from one can of coconut milk (to grease the pie plate)

Additional Notes

We served this with Blueberry Chia Pudding for Chanukah at Suppers Shalom.


Preheat the oven to 350 degrees.

Place all the ingredients except the coconut fat and 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 fat and use a spatula to transfer the batter into the pie plate. 

Bake at 350 degrees for about an hour or until it is a little brown on top and a knife inserted comes out clean.

Allow to cool completely. 

Dietary Preferences: