12 servings

2 eggs

90 gr stevia powder or to taste

1 ½ tsp vanilla essence

200 gr almond flour

2 tsp baking powder

50 ml coconut oil

90 ml almond milk

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

800 gr sliced strawberries

Preheat oven to 350º F. Grease a removable round mold of about 20 cm in diameter, cover the bottom with baking paper.

In a bowl, beat the eggs with the stevia and vanilla. Add  flour, baking powder, and oil. Finally add the milk. Stir to combine.

Pour the batter into the mold and bake for about 30 - 40 minutes or until a toothpick inserted comes out dry. Take out, let cool and unmold.

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.

Place the sponge cake on a cake plate and cover with the meringue. Distribute the strawberries over the entire surface.

Per serving:

Cal: 180.9 P: 6.6 F: 14.9 Cb: 9.2