6 servings

DOUGH

3 tbsp almond flour

3 yolks

3 whites

1 ½ tbsp allulose, divided

1 tsp vanilla essence

FILLING

250 g plain, fat-free and unsweetened Greek yogurt

1 tbsp unsweetened cocoa powder

1 tbsp allulose

1 tsp vanilla essence

½ cup sugar-free raspberry jam

Heat the oven to 350° F. Line a baking tray with parchment paper and grease with a little coconut oil.

In a bowl, mix the yolks with the flour, vanilla essence and ½ tablespoon of allulose. In another bowl, beat the egg whites until stiff and add the remaining tablespoon of allulose, continue beating until it becomes like a meringue.

Pour the meringue over the yolk mixture and  fold in slowly so as not to lose volume. Pour onto the tray and smooth with a spatula.

Bake for 7 – 8 minutes. Take out and set aside.

Mix the yogurt with the cocoa, allulose and vanilla essence with the mixer until well combined. Pour this mousse over the dough and spread with the spatula. Then spread the jam over the mousse.

Roll carefully and sprinkle allulose on top. Garnish with dark chocolate chips and/or raspberries.

Per portion approximately 90 gr

Cal: 109.2 P: 9 F: 5.3 Cb: 8