Separate the eggs. First, whip the egg whites until stiff, then beat the yolks separately with the sweetener and vanilla. Add the almond flour with baking powder and 2 tablespoons of Greek yogurt. Gently fold in the egg whites.

Pour the mixture into a small rectangular baking tray (mine measures 30×20 cm), lined with baking paper.

Bake for about 25 minutes at 170°C (depends on the oven and thickness of the batter). Check with a toothpick towards the end — if it comes out dry, the sponge cake is done.

Let it cool and, if desired, spread a layer of filling, cream, or sugar-free fruit spread between the two layers of sponge cake. Cut into cubes of your preferred size.

Melt the chocolate in a double boiler (place a bowl over a pot of boiling water, making sure the bowl doesn’t touch the water) and slowly melt the chocolate. Add 2 tablespoons of coconut oil to make the chocolate thinner and easier to coat.

Sprinkle the coconut on a plate — don’t use it all at once because it quickly gets messy with chocolate, and the cubes won’t look nice. Add it as needed.

Dip the sponge cubes into the chocolate using a fork, then roll them in the coconut.

You can watch the preparation video in the Challenge Kitchen show.

Enjoy your treat!