Low Carb/Keto White Chocolate Lemon Almond Flour Cake/Torta Caprese al Limone e Chioccolato Bianco

This light, lemony cake is the prefect summer treat.
Low Carb Keto White Chocolate Lemon Almond Flour Cake (Torta Caprese al Limone e Chioccolato Bianco)
5 Eggs Separated
1 cup (200 g) sugar free White Chocolate (I used Lily's)
3/4 cup (180g) room temperature Butter
1/4 cup (50g) BochaSweet
1/4 cup (33g) Confectioner Swerve
1 Tbsp (10g) Lemon Zest (zest of 4 lemons)
2 Tbsp (30 ml) Lemon Juice
1 tsp Lemon Extract
2 cup (200g) Almond Flour
1/3 cup (37g) unflavored Protein Powder
1 tsp (7g) Baking Powder
1/4 tsp (2 g) Salt
Olive oil to grease the baking pan.
Preheat oven to 350F/180C
Grease an 8 inch or 9 inch (20 or 22 cm) spring pan or baking pan with Olive oil.
In two (2) bowls, separate the egg whites from the yolks. Be sure not to get egg yolks in the egg whites.
In a clean and dry glass or stainless-steel mixing bowl, whip the egg whites to stiff peaks. Once egg whites have whipped to stiff peaks, set aside.
In a double boiler, melt white chocolate. Once melted, set aside and allow to cool.
In a large mixing bowl, cream together butter, sweetener, and egg yolks. Mix in lemon zest, lemon extract, lemon juice, almond flour, protein powder, baking powder, and salt. Once well combined, add melted white chocolate.
Then gently fold in stiff egg whites into batter 1/3 at a time.
Once egg whites have been well incorporated, gently pour batter into the greased baking pan.
Bake at 350F/180C for 30 minutes and golden brown.
After the cake has baked to a beautiful golden brown, remove from the oven, and let it cool in the pan completely.
Once the cake has cooled completely, use a knife to gently separate the cake from the pan, place the cake on a plate. Dust with powdered Swerve and serve.
Cut into 10 slices: Per Slice 338 Calories; 31g Fat; 9g Protein; 21g Total Cabs; 7g Fiber; 6g Net Carbs
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