Espresso-soaked layers with a cloud-like cream filling.[Sugar-Free] · [Low Carb] · [Baked & Chilled] Prep:35 min · Bake:17 min · Chill:6 hrs · Serves:9
☕ Almond Flour Sponge Fingers:
- ¾ cup almond flour — Bob’s Red Mill
- 1 tbsp oat fiber — Anthony’s
- 1 tbsp unflavored whey protein isolate — Isopure
- 3 large eggs, separated
- 3 tbsp allulose, divided — Wholesome
- ½ tsp baking powder — Rumford
- ¼ tsp cream of tartar
- ½ tsp pure vanilla powder + 1 pinch salt
☕ Espresso Soak:
- ½ cup strong brewed espresso, cooled completely
- 1 tbsp allulose — Wholesome
- ½ tsp pure vanilla powder
🍦 Mascarpone-Style Cream:
- 6 oz light cream cheese, brick, softened — Philadelphia
- ⅓ cup 0% Greek yogurt, strained overnight — Fage (or homemade strained yogurt)
- ½ cup heavy cream, whipped to stiff peaks — Organic Valley
- ⅓ cup powdered allulose — Wholesome
- ½ tsp pure vanilla powder
✨ Cocoa Dusting:
- 2 tbsp natural cocoa — Hershey’s Natural
📋 Instructions:
- Preheat oven to 325°F; line a baking sheet with parchment.
- Beat egg whites with cream of tartar until foamy.
- Add 2 tbsp allulose gradually; beat to stiff glossy peaks.
- Beat egg yolks with remaining 1 tbsp allulose and vanilla 2 minutes until pale.
- Whisk almond flour, oat fiber, whey, baking powder, and salt together.
- Fold ⅓ of egg whites into yolk base to lighten it.
- Gently fold dry mix into the lightened yolk base until just combined.
- Fold in remaining egg whites in two additions; do not deflate.
- Pipe finger shapes onto lined sheet; bake 14–17 minutes until dry and lightly golden.
- Cool completely; mix espresso soak ingredients until allulose dissolves.
- Beat cream cheese, powdered allulose, and vanilla until smooth; fold in yogurt then whipped cream.
- Dip sponge fingers briefly in espresso soak; arrange in one layer in 8×8 dish.
- Spread half the cream over the first layer; repeat with remaining fingers and cream.
- Dust cocoa generously over the top; chill at least 6 hours, preferably overnight; slice into 9 squares.
💡 Tips:
- Dip sponge fingers briefly — over-soaking makes them fall apart.
- Chill overnight for the cleanest layers and firmest cream.
📊 Nutritional Info (per serving, ~9 servings):
Calories: ~205
Net Carbs: ~3g
Protein: ~9g
Fat: ~16g
Fiber: ~1.5g
Sodium: ~115mg