Almond Lemon Low Carb Tea Cake

Ingredients

3 cups
almond flour
3
eggs (not jumbo, if jumbo use 2)
1 teaspoon
aluminum-free baking soda (scant)
3⁄4 teaspoon
salt
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)
Yields:
Servings

Additional Notes

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

Instructions

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: