1 ½ cups of finely milled almond flour
⅓ cup of coconut flour
⅔ cup erythritol low carb granular sweetener like Swerve
2 tsp baking powder
⅛ tsp of sea salt
3 large eggs beaten
¼ cup butter melted
⅓ cup sour cream
2 tbsp lemon juice
1 tsp lemon extract
3 ½ tbsp powdered Swerve confectioner sweetener (glaze)
1 tbsp lemon juice + ½ tsp water only to thin if needed (glaze)
½ tsp lemon zest
1. Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray a 7 to 9 inch cast iron skillet or 9 inch round cake pan.
2. In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour, ⅔ cup granular Swerve sweetener, 2 tsp baking powder, and ⅛ tsp sea salt. Stir until combined. Set aside
3. In a separate large mixing bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tbsp lemon juice, and 1 tsp lemon extract. Whisk together until smooth.
4. Add the wet mixture to the dry mixture and stir until thoroughly combined.
5. Spoon batter into the prepared greased cast-iron skillet or cake pan. Spread the thick batter around evenly in the pan. Use a rubber spreader to smooth the top of batter in pan.
6. Bake for 28 to 35 minutes or until an inserted toothpick comes out of center clean. Remove from oven and let cool.
7. In a small bowl whisk all the lemon glaze ingredients together until smooth. Add the water only to thin the glaze if it is a bit too thick.
8. Drizzle lemon glaze over the cake and sprinkle with lemon zest to garnish. Slice cake into 8 wedges and serve. Store leftovers in a covered container in the fridge for up to 5 days (can be reheated if desired).