Step 1

Grease a 11×7 inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350° F.

Step 2

Combine the almond flour, baking powder and salt.

Step 3

Separate the eggs. With an electric mixer, beat the yolks and sweeteners until thick and lemon colored. Beat in the vanilla, almond extract and cream of tartar. Fold in the almond flour.

Step 4

With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan.

Step 5

Bake for 15-20 minutes until the top springs back when pressed lightly. Let cool.

Step 6

In small mixing bowl, beat egg yolks, erythritol and stevia until thick and lemon colored.

Step 7

Place mixture in top of a double boiler over boiling water. Reduce heat to low. Cook 8-10 minutes, stirring constantly. Remove from heat. Add mascarpone cheese, beating well.

Step 8

In a small mixing bowl, beat heavy or whipping cream until stiff peaks form. Fold into egg yolk mixture. Add vanilla and or coffee extract if desired. Set aside.

Step 9

Cut the almond cake into 16 fingers.

Step 10

Combine the rum and espresso in a small bowl.

Step 11

Sprinkle the bottom of a 9×5 bread pan lightly with cocoa then line with half the almond cake fingers.

Step 12

Using a brush, lightly coat the cake fingers with the espresso mix being careful not to get them too wet. Spread on 1/2 of the mascarpone mixture and dust the top with cocoa. Repeat the layers. End with a sprinkling of cocoa.

Step 13

Cover and refrigerate overnight.