Preheat your oven to 350℉ and line the bottom of a circular baking pan with parchment paper. This is a must or else the cake could stick! You can also opt to grease the edges of the pan if you’d like.
In a bowl, combine egg yolks and monk fruit or sugar by using a hand mixer and mixing on high for 2 minutes. The mixture should become thick and creamy. Then, beat in lemon zest, lemon juice and olive oil until just combined.
In a separate bowl, whisk together almond flour and baking powder. Once combined, use a spoon to mix it together with the sugar/egg yolk mixture.
Wash and dry your mixer attachments, then in a separate bowl beat egg whites until stiff peaks form.
Carefully fold in the egg whites to the almond flour batter one heaping spoonful at a time. Do this step gently, and be sure to fold the batter until no white streaks remain.
Spread the batter into the baking pan and bake for 25 minutes or until golden.
Once finished, allow the cake to cool to room temperature, then run a knife around the edge of the cake to help remove it from the pan.
Garnish the cake with a sprinkle of powdered sugar and slivered almonds, if desired.
