Preheat oven to 325. Whisk the egg whites and cream of tartar until stiff. In separate bowl, cream butter and egg yolks, light yellow and fluffy, add vanilla and sweetener.
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Add 1/3 egg whites to yolk mixture, fold gently and the remaining whites 1/3 at a time. Fold in one cup of almond flour sifted, and fold in remaining flour, cocoa, and baking powder. Carefully not to break the egg whites.
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