300g Almond Flour
2g Kosher Salt
4 Egg Yolks
4 Egg Whites
125g Grass Fed Butter
Preheat your oven to 325F. Grease and parchment line the bottom of a 8″ round cake pan.
Combine the Almond flour and salt into a small bowl and set aside. Separate your eggs, ensure the yolks do not break in the whites, they need to be clean. In a med bowl or Kitchen aid, on med high speed mix the egg yolks and first amount of Swerve until ribbon stage, set aside. In a clean bowl, whisk the egg whites and the second amount of Swerve to medium soft peaks.
Take the almond flour and salt and fold in the yolk mixture, once it is emulsified, fold in your egg white mixture. Do not over mix your eggs whites in to the yolks and almond flour, it will cause to the cake to be too dense. Pour the cake mixture in to the pan and place on a tray to bake in the oven.
Bake at 325C for 20-30 minutes.