Simple lemon cake made from almond flour

Ingredients for 2 servings:

• 200 g almond flour, partially defatted
• 2 eggs
• ½ tsp baking powder
• 2 tsp olive oil
• 2 tsp Stevia with sprinkles
• some lemon flavor
• 300 ml milk, low-fat, lactose-free if necessary, almond drink or mineral water
• possibly baking cocoa for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-carbohydrate, vegetarian, lactose-free possible

Preheat the oven to 200°C and grease a baking pan. Place the almond flour in a large bowl. Separate the eggs. Add the egg yolks to the almond flour. Beat the egg whites with a pinch of salt until stiff. Set aside. Add the baking powder, olive oil, and lemon flavoring to the almond flour. While stirring constantly, gradually add the liquid (milk, almond milk, or mineral water). The batter should have a thick consistency. Finally, slowly stir in the egg whites and stevia with a spoon. Pour into the greased baking pan. Sprinkle with cocoa powder, if desired. Bake at 175°C for approx. 30-45 minutes. The surface should be crispy and light brown. Let cool before serving. Note: Almond flour always needs more liquid than regular flour. If you prefer it sweeter and more lemony, use more stevia and lemon flavoring.