Materials:
1 and a half cups of almond flour
1 teaspoon baking powder
1 teaspoon of salt
1/3 cup unsalted butter, melted
1 cup erythritol
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons freshly grated lemon peel
2 tablespoons of fresh lemon juice
1/2 cup almond milk
1 cup fresh or frozen blueberries (I used fresh)
1 tablespoon almond flour
Lemon Eye
2 tablespoons butter melted
1/2 cup erythritol
2 tablespoons of fresh lemon juice
1/2 teaspoon vanilla extract