Almond Lemon Low Carb Tea Cake

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)
3⁄4 teaspoons
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
Yields:
Servings

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)

Dietary Preferences: 
Vegetarian
Low carb
Gluten free