Ingredients:

  • 4 Large Eggs, room temperature, separated
  • 1 cup Granulated Sweetener Blend (Erythritol/Monk Fruit blend)
  • 1 cup Finely milled Almond Flour, tightly packed
  • ¼ cup Coconut Flour
  • 1 tsp Baking Powder
  • ¼ tsp Sea Salt
  • 4 Tbsp (½ stick) Unsalted Butter, melted and slightly cooled
  • 1 tsp Vanilla Extract
  • 2 cups Heavy Cream (Double Cream)
  • 6 Large Egg Yolks
  • ⅓ cup + 2 Tbsp Granulated Sweetener Blend (for custard)
  • 1 Tbsp Vanilla Bean Paste or Extract
  • ¼ tsp Xanthan Gum
  • Pinch of Salt
  • 1 Tbsp Unsalted Butter, cold, cut into cubes (for custard)
  • 3 oz Sugar-Free Dark Chocolate (Minimum 85% cocoa)
  • ¼ cup Heavy Cream (for glaze)
  • 1 Tbsp Unsalted Butter (for glaze)
  • 5-10 drops Liquid Stevia or Monk Fruit Drops (to taste)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. Sift almond flour, coconut flour, baking powder, and salt together in a bowl. Set aside.
  3. Whip the 4 egg whites until soft peaks form. Gradually add half of the sweetener until stiff, glossy peaks (meringue) are achieved. Set aside.
  4. In a separate large bowl, whisk the 4 egg yolks, the remaining sweetener, and vanilla until the mixture is pale and thick (ribbons form).
  5. Gently fold the dry ingredients into the yolk mixture in two additions, mixing until just combined.
  6. Slowly drizzle the slightly cooled melted butter down the side of the bowl, folding gently until fully incorporated. Do not overmix.
  7. Carefully fold the meringue into the batter in three equal additions until no streaks of white remain. Pour batter into the prepared pan.
  8. Bake for 25–30 minutes, or until a skewer comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack. Allow the cake to cool completely (approx. 1 hour) before slicing.
  9. For the Pastry Cream: In a medium saucepan, heat the heavy cream and vanilla bean paste over medium heat until just simmering.
  10. In a separate bowl, whisk the egg yolks, sweetener, and salt until pale. Whisk in the xanthan gum until fully incorporated.
  11. Temper the yolks by slowly ladling about one cup of the hot cream into the yolk mixture while whisking continuously.
  12. Pour the tempered mixture back into the saucepan. Whisk constantly over medium-low heat for 3–5 minutes until the cream thickens enough to coat the back of a spoon (175°F/80°C). Do not boil.
  13. Remove from heat. Whisk in the cold cubed butter until smooth. Press cling film directly onto the surface and chill completely in the refrigerator for at least 90 minutes.
  14. Prepare Glaze: Combine the chopped chocolate, heavy cream, and butter in a heatproof bowl. Heat using a double boiler or microwave until smooth and glossy. Stir in liquid sweetener to taste. Set aside to cool slightly until pourable yet thickened (like warm honey).
  15. Using a long serrated knife, carefully slice the fully cooled cake horizontally into two even layers.
  16. Place the bottom layer on the serving plate. Spread the fully chilled pastry cream evenly over the bottom layer.
  17. Place the top layer of cake gently over the filling. Pour the slightly cooled chocolate glaze over the top center, allowing it to slowly run down the sides.
  18. Refrigerate the assembled cake for 30 minutes to set the glaze before serving.