Preheat your oven to 350°F (175°C). Spray the interior of an 8-inch round cake pan or springform cake pan with non-stick spray and line the bottom with parchment paper. Make sure the sides are thoroughly greased.

In a large mixing bowl, whisk together the egg yolks and ½ cup of allulose until smooth. Add almond flour and mix with a spatula until evenly combined. Your mixture will be very thick, almost like a paste.

Add egg whites to a clean mixing bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy, about 1 to 2 minutes.

With the machine still running, slowly add the remaining ½ cup allulose until all of it is added. Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form, about 3 minutes.

Working in 4 batches, gently fold the beaten egg whites into the egg yolk mixture with a spatula until just combined. Be careful not to deflate the egg whites.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for about 30-35 minutes or until the cake is dark golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then run a butter knife or spatula around the edge of the cake to loosen it from the sides of the pan and remove the cake. Be sure to remove the cake from the pan soon after baking because as it cools it gets more sticky and the sides will stick to the pan if you remove it too late.

Let the cake cool completely before decorating or cutting and serving. I dusted mine with powdered allulose before serving. You can also use other powdered low carb sweeteners for the decoration.