Made using clementines, "which is a hybrid between a mandarin orange and a sweet orange, so named in 1902.The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similarly to tangerines, they tend to be easy to peel. They are almost always seedless when grown commercially, and therefore are also known as seedless tangerines. The clementine is also occasionally referred to as the Moroccan clementine. They are typically juicy and sweet, with less acid than oranges.
The clementine is not always easy to distinguish from varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.
It is best to choose Clementines that have a uniform orange colour, shinny skin with no blemishes or wrinkles, and they should feel soft
If stored at room temperature they should last 2/3 days ... but may be placed in a fridge if you do not intend using them within this time
Clemetines are an excellent source of Vitamin C"
The above words from here and here
6 large eggs
1/2 cup erythritol + 1/2 cup granulated Splenda OR 1 cup Swerve sweetener
2 1/4 cups of ground almond meal (or 9oz of almonds finely ground)
2 teaspoons pure almond extract
1/2 teaspoon (kosher) salt
1 heaped teaspoon baking powder
Carbs (using Swerve): 10g (total) and 6g (net)
Carbs (using Splenda): 13g (total) and 9g (net)