For the sponge cake instead of 60g erythritol and 1/2 tsp stevia, you can use a 1/4 cup (50g) of Lakanto Golden or Sukrin Gold. For the sabayon instead of 50g erythritol and 1 tsp stevia, you can use 1/2 cup (100g) of Lakanto Golden, Sukrin Gold, or 1/2 cup (100g) of xylitol or allulose with 1/2 tsp of either monk fruit extract powder or stevia powder.