Net Carbs 4 grams
Protein 7 grams
3/4 cup butter
1 cup Swerve Granular (erythitol)
4 large eggs (room temperature)
3/4 cup sour cream
2 teaspoons lemon flavoring
2 teaspoons vanilla extract
3 cups blanched almond flour
2 teaspoons baking powder
3 Tablespoons poppy seeds
1/2 teaspoon salt
3/4 cup Swerve Confectioner’s (powdered erythritol)
1/4 cup lemon juice
1/4 teaspoon vanilla extract
Preheat oven to 350F and grease a bundt cake pan
Beat together the sweetener and butter til fluffy.
Beat in eggs, sour cream, lemon flavoring and vanilla extract.
In another bowl stir together almond flour, baking powder, poppy seeds and sea salt and beat the dry ingredients into the wet a little at a time.
Pour batter into a bundt pan and smooth the top. Bake for about 40 minutes or until dark golden brown and cover loosely with foil and continue baking for 25-30 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes in the pan and turn out onto a cooling rack and cool completely.
Mix the Swerve Confectioner’s with lemon flavoring and vanilla extract and drizzle over cooled cake.