Servings: 12

58g any milk or cream... 58g any milk or cream...
71g room temperature butter or coconut oil 71g room temperature butter or coconut oil
3 small to medium eggs 3 small to medium eggs
54g Monkfruit sweetener or 3/8 cup honey 54g Monkfruit sweetener or 3/8 cup honey
 
209g almond flour 209g almond flour
1/2 tsp baking soda ½ tsp baking soda

Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper.
In a high-speed blender, add milk, butter, eggs and sweetener. Blend until smooth.
Add almond flour and baking soda to blender. Blend until smooth.
Pour batter into prepared pan, using a spatula to scrape sides to get excess batter. Bake for 26 to 28 minutes or until top begins to turn golden brown. Let cool before slicing.

For whole lemon or orange cake do not add milk or cream and do add 1 more egg... extend baking time to 45 minutes  For whole lemon or orange cake do not add milk or cream and do add 1 more egg... extend baking time to 45 minutes