Heat oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with cooking spray.
In a large bowl, with an electric mixer at high speed, beat egg whites cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 teaspoon of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 tablespoons of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all of the flour is incorporated.
Pour batter into pan and gently smooth the top. Bake, turning once halfway through until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.
In a small bowl, combine ricotta, whipped topping, remaining 2 teaspoons sugar substitute, and remaining 1/4 teaspoon vanilla. Cut cake in half vertically down the middle to make two 4x8-inch pieces. Place halves on a flat work surface. Drizzle 2 tablespoons of the espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder. Top with remaining cake half; spread top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices and garnish with mint sprigs, if using.
Nutrition per serving: 130 calories, 2.5 g. fat, 1.5 g. saturated fat, 10 g. protein, 13 g. carbohydrate, 0 g. fiber, 200 mg. sodium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.6mg||3 %|
|Sodium 628.5mg||22 %|
|Potassium 544.5mg||14 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.9g|
|Protein 35.9g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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