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A diet chocolate cake made by first whipping egg whites into meringue (with allulose powder added), then mixing in the yolks, unsweetened Hershey's cocoa powder, and almond milk (Almond Breeze), adjusting as needed, and combining everything together.
Preheat the oven to 170°C (338°F).
Separate the egg yolks and whites.
Mix the yolks with milk, olive oil, and erythritol.
Add almond flour, cocoa powder, and baking powder, and mix thoroughly.
Add salt and lemon juice to the egg whites and whip to foam, then add erythritol to make a meringue.
Add the meringue to the batter in three portions, folding gently each time.
Pour the batter into the mold and level it out.
Bake in the oven for 30-35 minutes.
Let it cool and remove from the mold.
