INGREDIENTS
4 eggs separated into two bowls
3 tbls lemon zest
2 x ¼ cups erythritol/stevia mix
1½ cups almond flour
1 tsp baking powder
¼ tsp cinnamon/nutmeg
pinch salt
1 tsp apple cider vinegar
erythritol dust for sprinkling
METHOD
Mix the egg yolks, sweetener and lemon zest together with a wooden spoon. In another bowl whisk the almond flour, baking powder and spices together. Add the dry mixture to the egg mixture and mix well. In another bowl beat the egg whites with an electric beater starting at a low speed and increasing gradually. When bubbles form add a pinch of salt and the apple cider vinegar. Continue beating. Add the quarter cup of sweetener little by little and beat until the egg whites stiffen.They will not stiffen too much. Add a little egg whites little by little to the egg mixture to loosen the dough until it is well incorporated. Pour the mixture into a well greased medium springform pan and bake on 175° C for 30 minutes. Remove and allow to cool completely. Place the cake on a cake stand or plate and sprinkle with erythritol icing dust.
