Since this is the first time I blogged my attempt, this has got to be the 4th or 5th attempt. Much more successful, it was higher than expected, and had more flavor. I used 8 drops of stevia to balance the 50g of erythritol. I also mixed in 1 tablespoon of tapioca in a 2 table spoon slurry along with 1/2 teaspoon of baking powder well mixed in.

It had about 1-1/2 inches of loft with logs of tiny bubbles. It was sweeter than last week's batch, and more texture in the center.

I also brushed the pie tin with coconut oil and set it in the freezer for 5 minutes before pouring the batter. The cake didn't stick as badly and came out of the tin neary whole with just a few crumbs left behind instead of tearing as it did last weekend.

Next time I will try letting the batter proof in the pie tin.