• Preheat the oven to 325°F.
• In a large bowl combine the dry ingredients with a whisk.
  2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt
• In another large bowl combine the wet ingredients with an electric mixer or stand mixer on high for 1 minute.
  3 large eggs, ⅓ cup unsalted butter softened, ½ cup low carb sweetener, ½ cup sour cream, 1 tablespoon lime zest
• Combine the wet and dry ingredients with a rubber spatula and transfer to a 9" x 5" loaf pan that has been greased and lined with parchment paper.
• Bake at 325°F for 45 minutes. A toothpick inserted in the center should come out clean. Allow the cake to cool completely before removing it from the loaf tin.

Drizzle

• In a medium bowl whisk together the lime juice and powdered sweetener until combined.
  ¼ cup low carb sweetener, ½ cup lime juice
• Poke holes all over the top of the cake and then pour the lime drizzle over the loaf. Allow the cake to sit for one hour before serving to allow the cake to soak up all the lime drizzle juice.
• Optional - garnish with thin slices of lime and sprinkle with powdered sweetener. (see video)