• 1 teaspoon Culinary Lavender
• 2 1/2 cups almond flour (Bob’s Red Mill)
• 2/3 cup Swerve Confectioner Sugar Replacement
• 1/2 teaspoon baking soda
• 1.5 teaspoons baking powder
• 1 tsp gelatin
• zest of 1 lemon
• 2 eggs
• 1/4 cup + 1 tablespoon half and half (or coconut milk for keto/non dairy)
• 3 tablespoons olive oil
• 3 tablespoon lemon juice
• 1 tablespoon apple cider vinegar (or white vinegar)

For The Frosting

• 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 2.5 tablespoons butter, softened (Earth Balance Spread for dairy-free)
• 1 cup Swerve Confectioner Sweetener
• 2.5 tablespoon lemon juice
• 1 teaspoon half and half or coconut milk
• 1/8 teaspoon salt
• *If you want more lavender flavor, add a 1/2 teaspoon of crushed lavender flower to the Swerve when sifting it over the softened butter.