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Ingredients
  • 4 eggs large, room temperature
  • ½ cup / 120g sour cream room temperature
  • ½ cup / 120g butter must be very soft
  • ¼ cup / 4 tbsp lemon juice I used 1 ½ lemons
  • zest of 1 lemon
  • 2 cup / 200g almond flour Use 2 tablespoons less for super-fine almond flour
  • 2 teaspoon baking powder
  • ⅓ cup / 40g powdered erythritol or more, to taste.
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