Ingredients:
For the Custard Filling:
- 2 egg yolks
- 2 tablespoons of granulated erythritol or your preferred keto-friendly sweetener
- 2 tablespoons of almond flour or coconut flour
- 300 g of unsweetened almond milk or coconut milk
- Lemon zest to taste
For the Cake Batter:
- 3 eggs
- 160 g of granulated erythritol or your preferred keto-friendly sweetener
- Zest of 1 lemon
- 130 g of unsweetened almond milk or coconut milk
- 100 g of melted coconut oil or butter
- 320 g of almond flour or coconut flour
- 1 teaspoon of vanilla extract
- 16 g of baking powder
- 20 g of chopped almonds (instead of pine nuts)
- Powdered erythritol or a keto-friendly powdered sweetener to taste
