Step 1

Preheat the oven to 175 Celsius / 350 Fahrenheit.

Step 2

Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined.

Step 3

Add 1/4 cup (4 tbsp) of lemon juice, the grated zest of 1 lemon and 1/3 cup powdered erythritol. Blend.

Step 4

Lastly, add the almond flour and baking powder and mix until you have a smooth batter.

Step 5

Line a 9x6 inch casserole dish / baking pan with parchment paper and fill in the dough.

Step 6

Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean.

Step 7

Leave to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.