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 Clementine's 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
Clementine's are an excellent source of Vitamin C"
The above words from here and here
Now onto the delicious recipe, for which you will need these ingredients, serves 10.
4 clementine's (about 13 oz.)
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)
Please see full recipe instructions here
If you should need help with measurement conversion see here
All the best Jan