12 servings

DOUGH

200 gr almond flour

2 tbsp coconut oil 

1½ tbsp stevia powder or to taste

¼ tsp salt

1 egg

FILLING

250 gr cottage cheese 

250 plain nonfat unsweetened Greek yogurt 

4 tbsp stevia powder or to taste

juice of 1 lemon 

150 gr sliced strawberries

150 gr blueberries

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. In a bowl add the flour, stevia and salt. Add the coconut oil and the egg, mix well. If dough is dry add a few drops of water.

Transfer dough to a 20-22 cm round removable bottom mold, previously greased with a little coconut oil, placing  at the bottom and on the sides. Bake for about 8 minutes. Remove from oven and set aside.

In a bowl put the cottage cheese, yogurt, stevia and lemon juice. Beat with an immersion blender to fully integrate. Reserve in the refrigerator.

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

Beat the egg whites together 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 (239º - 244° F) add it very gently, in the form of a thread, without stopping beating. The mixer must be at maximum speed.

Once all the syrup has been incorporated, continue beating until the bowl is cold. Add a few drops of pink food coloring and stir to integrate.

Now fold in the strawberries and blueberries to the cream. Pour this mixture into the dough and then cover with the meringue.

Per portion 100 gr app

Cal: 162.9 P: 10.2 F: 11.5 Cb: 7.8