Serves 16

This classic recipe has been revamped to meet your Keto goals. We’ve added our Caffeinated Mixed Berry Prime Shift Powder to the frosting for added flavor and nutrition.  

Prep Time: 15 minutes 

Cooking Time: 15 minutes + 1 hour to cool

Ingredients:

Sponge Cake:

6 large eggs, separated

1 ½ cups Keto granulated sugar, such as monk fruit

2 cups almond flour

1 ½ teaspoons baking powder

1 tablespoon pure vanilla extract

10 tablespoons unsalted butter, melted

Mascarpone Cream:

1 17-ounce container of mascarpone cheese

1 packet of Real Ketones Caffeinated Mixed Berry Prime Shift D-BHB Ketones powder

1 ½ cups heavy whipping cream

¼ cup Keto confectioner’s sugar

1 tablespoon rum (optional)

Rum Soak (Optional):

¼ cup heavy whipping cream

1 tablespoon rum (optional, use pure vanilla extract if you don’t use rum)

Berries:

2 cups mixed berries 

Instructions:

Preheat the oven to 350 F (180 C).

Separate the egg yolks from the whites. Beat the whites with the Keto granulated sugar until stiff peaks have formed, about 3 minutes.

Mix the almond flour, baking powder, and pure vanilla extract in a separate bowl. Add the melted butter and mix well.

Add the egg yolks and mix well. Gently fold in the beaten egg white mixture.

Grease (2) 8” round cake pans and divide the batter between the two pans. Bake in the oven until a toothpick pierced in the center comes out clean, between 12-15 minutes. Remove from the oven and allow to cool for about an hour (remove from the pans and place on a cooling rack when the pans are cool enough to touch) before frosting and assembling. 

While the cakes are cooling, prepare the Mascarpone Cream by mixing all of the ingredients together very well until it is creamy. Prepare the Rum Soak by mixing the ingredients very well until well-combined. 

To assemble the cake, spread half of the Rum Soak on one top of the first cake. Spread one third of the Mascarpone Cream on top. Spread half of the mixed berries on top of the cream. Take the second cake and carefully flip it upside-down. Spread one third of the Mascarpone Cream on the bottom of the cake. Carefully place it on top of the first cake. Finish by spreading the remaining half of the Rum Soak on the top of the second cake. Frost with the remaining one third of the Mascarpone Cream and top it with the second half of the mixed berries. 

Serve between 16 and store any  leftovers in an airtight container in the fridge for up to 5 days. 

Enjoy! 

Nutrition includes rum & rum soak:

Calories: 354

Carbs: 13

Net Carbs: 11

Protein: 7

Fat: 34