12 servings

3 eggs

½ cup stevia powder or to taste

1 tbsp vanilla extract

2 cups almond flour 

¼ cup unsweetened cocoa powder 

¼ tsp sea salt

2 tsp baking powder

4 tbsp coconut oil

¼ cup unsweetened almond milk

FILLING

200 gr light ricotta cheese 

200 gr plain non-fat Greek yogurt unsweetened

1 tsp vanilla essence

4 tbsp stevia powder or to taste

1 tbsp unsweetened bitter cocoa 

MERINGUE

240 g allulose powder

80 ml water

4 egg whites at room temperature

½ tsp cream of tartar or 1 tsp lemon juice

1 pinch of salt

Preheat the oven to 350º F. Prepare a removable round mold, 20 cm in diameter with parchment paper and grease with a little coconut oil.

In a bowl, beat with electric mixer the eggs, stevia and vanilla essence. Little by little add the flour, cocoa, salt, oil, almond milk and finally the baking powder.

Pour the batter into the mold and bake for 15-20 minutes or until the surface is firm and a little moist in the center. Take out and unmold with care. Set aside.

In other bowl add ricotta, yogurt, vanilla, stevia and cocoa, stir with a spoon and then beat with an immersion blender until well combined and smooth. Set aside.

Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.

Beat the egg whites with the cream of tartar and salt at medium speed and gradually increase to maximum speed, until soft peaks begin to form.

When the syrup is ready (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.

Once all the syrup has been incorporated, continue beating until the bowl is cold.

To assemble the marquise, place the sponge cake on a plate and cover with the cream. Then place meringue in a pastry bag and distribute making meringues over the entire surface.

Per serving

Cal: 201.3 P: 10.9 F: 16.5 Cb: 6