KETO (& Egg Fast ) Friendly Cloud Cake ~ DELICIOUS & VERY LOW CARB

A light as air cake with layers of
 rich mocha frosting.

Ingredients:
coconut oil cooking spray
parchment paper
2 eggs
1/4 cup (2 ounces) mascarpone cheese**
20 Lakanto liquid monkfruit drops
1/4 teaspoon pure vanilla extract
dash salt

2 tablespoons butter
1/8 cup (1 ounce) mascarpone cheese**
2 tablespoons Lakanto powdered sweetener
1/2 teaspoon unsweetened dark cocoa powder
1/8 teaspoon pure coffee extract (optional) 

Method:
Preheat oven to 300*.  Lightly spray three 4 inch ramekins with the cooking spray. Line the bottoms of each ramekin with a circle of parchment paper.
Separate the eggs into two bowls: a medium bowl for the whits and a small bowl for the yolks. Use an electric mixer to beat the whites until they are stiff. (Peaks should stand straight when the beaters are lifted out of the bowl.) Add 1/4 cup mascarpone cheese, liquid sweetener, extract and salt to the yolks. Blend well with the electric mixer. Use a bowl scraper to gently fold the yolk mixture into the egg whites. Be careful to keep the whites fluffy.
Spoon equal amounts of the batter into the prepared ramekins. Smooth the tops to be level. 

Place the ramekins on a baking sheet and bake for about 20 minutes, or until lightly browned. (Be careful not to over bake, as it will effect the texture of the cakes.)

Cool for 5 minutes. Use a knife to gently loosen the sides of the cakes from the ramekins. Invert the cake layers onto cooling racks and remove the parchment paper. Allow to dry on the cooling rack for 6 to 8 hours.

Place the butter and 1/8 cup mascarpone cheese in a small bowl. Let stand until softened. (at room temperature) Add the powdered sweetener, cocoa and coffee extract. Whisk together until well blended and fluffy. Use equal portions of the frosting to cover the top of each cake layer. Stack the layers on top of each other. Refrigerate for 20 minutes. Cut in half to serve. Makes 2 servings.

One serving ~ Half of a mini cake

**Regular cream cheese can be substituted for the mascarpone cheese. Allow to soften at room temperature, or heat in a microwave for 10 seconds. 
(I prefer the mascarpone that I purchase at Trader Joe's.)

Notes: Even though this cake meets the perimeters of an egg fast, it is a wonderful low carb treat that can be enjoyed anytime. It made a nice dessert for two. I thought it tasted like angel food cake and my non-KETO husband loved it.

Nutritional info per serving:
approximately 363 calories ~ 36.35 grams fat ~ 1.75 grams net carbs
~ 8.45 grams protein