Low-Sugar Chocolate Chiffon Cake

Preheat the oven to 170°C (338°F).

Separate the egg yolks from the egg whites.

Mix low-calorie sweetener, milk, and cooking oil into the yolks.

Sift in the low-sugar cocoa powder and almond flour, then mix well.

Add a drop of lemon juice and a pinch of salt to the egg whites and whisk until foamy.

Gradually add the low-calorie sweetener and whip until stiff peaks form (meringue).

Fold the meringue into the yolk batter in three portions.

Pour the batter into the mold and tap it a few times to remove air bubbles.

Bake in the oven for 30 to 35 minutes.

Let cool, then remove from the mold.