INGREDIENTS
4
eggs (large)
1/2 cup
/ 120g sour cream
1/2 cup
/ 120g butter, softened
1/4 cup
/ 4 tbsp lemon juice
zest of 1 lemon
2 cups
/ 200g almond flour (or ground almonds / NOT super-fine almond flour!!!!)
2 tsp
baking powder
1/3 cup
/ 40g powdered erythritol