Chop the white chocolate chips into small pieces. You can use a blender or a food processor.
Mix the almond flour or meal together with half of your sweetener of choice. Transfer the almond sugar mixture into a big bowl and add the chocolate.
Add the lemon zest, the tapioca and the baking powder. Stir and mix well.
Preheat the oven to 170°C/350°F.
Add the melted ghee, the lemon juice and the Limoncello. Combine all the ingredients until smooth and homogeneous.
In a dough mixer add the eggs and the rest of the sweetener. Whisk for 10 to 15 minutes until you get a puffed cream (around two to three times more than in the beginning)
Add the egg-sugar-mixture slowly into the cake batter, best to fold in with a spatula.
Transfer the almond chocolate cake batter into a round cake pan and put it into the oven.
After half an hour put a silver foil over the top that the top can't burn. The cake is ready when a toothpick in the middle of the cake comes out clean.
Take the cake out of the oven and let it cool on a cooling rack.
You can't decorate the cake with icing sugar or using it as a base for a cake filled with cream, just cutting the cake horizontally, fill in the cream, put on the top part of the cake and cover with some icing or more cream.
The cake can be stored in the fridge for a few days. Best to put it in a airtight container to keep it fresh.