12 servings

100 gr stevia powder or to taste

200 gr almond flour

¼ cup bitter cocoa powder

2 tsp baking powder

¼ tsp sea salt

3 eggs beaten at room temperature 

½ cup almond milk

40 ml coconut oil

2 tsp vanilla essence

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 baking paper and grease with a little coconut oil.

In a bowl put all the dry ingredients: stevia, flour, cocoa, baking powder and salt. Add the wet ones: eggs, milk, oil, vanilla. Stir to integrate well.

Pour the batter into the mold and bake for about 30 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.

Arrange the sponge cake on a cake plate and place meringue in a pastry bag and distribute making meringues over the entire surface.

Per serving

Cal: 160.8       P: 6.8 F: 14.5 Cb: 4.2