10 servings

DOUGH
2 cups sifted almond flour
2 tbsp coconut oil
1 tbsp stevia powder or to taste
¼ tsp sea salt
1 egg
FILLING
250 gr cottage cheese
250 plain unsweetened non-fat Greek yogurt
4 tbsp stevia or to taste
½ cup lemon juice or to taste
MERINGUE
3 egg whites at room temperature
7 tbsp stevia powder
1 pinch of sea salt
½ tsp cream of tartar or lemon juice
7 gr unflavored gelatin
6 tbsp tap water

Preheat oven to 350ºF.

In a bowl add the flour, stevia and salt. Add the coconut oil and the egg, mix well.
Transfer dough to a round removable bottom cake pan of 24 cm in diameter (previously greased), placing it at the bottom and on the sides. Prick the dough with a fork so it doesn't puff. Bake for about 8-10 minutes. Set aside.

In a bowl place cottage cheese, yogurt and stevia. Mix with an immersion blender to combined. Add lemon juice little by little to fully integrate it. Set aside in refrigerator.

In a cup place the water and add the gelatin as rain. Let hydrate 10 minutes. Set aside.

In a bowl add the egg whites, salt and lemon juice. Beat with an electric mixer until it has consistency and begin to add the stevia little by little. When finish, microwave for 10 to 15 seconds to melt the gelatin. Pour slowly to meringue while beating a few more minutes.

Add the filling to the dough, then cover with meringue. Grill in oven 2 minutes, just to get golden.

Per serving: 75 gr app
Cal: 219.2 P: 12 F: 15.5 Cb: 7