INGREDIENTS
2 cups
superfine blanched almond flour
1/3 cup
coconut flour
1 tsp
baking powder
1 tsp
baking soda
1/8 tsp
fine sea salt
1/2 tbsp
vinegar
1/2 cup
unsweetened almond milk (, room temperature (can also use any milk of your choice))
1/2 tsp
vinegar
4
large eggs (, room temperature)
2/3 cup
granulated monk fruit sweetener
2/3 cup
melted and cooled coconut oil (or neutral flavored oil)
1 tsp
pure vanilla extract
1 tsp
pure lemon extract
3 tbsp
pure lemon juice
1/2 tbsp
lemon zest
FOR THE FROSTING:
1/3 cup
unsalted grass-fed butter (, softened (OR softened coconut butter / manna for dairy free))
8 oz
cream cheese (, softened (or dairy free cream cheese))
2 cups
powdered monk fruit sweetener (, or other confectioners' low carb / paleo sweetener of your choice (SWERVE or erythritol))
1 tsp
pure vanilla extract
1/2 tsp
pure lemon extract
1 tsp
lemon zest
2 tsp
almond milk (or any other milk of your choice)
FOR GARNISH:
Lemon slices