Preheat oven to 350Line the bottom of an 8-inch round pan with parchment paper, very lightly spray the bottom and sides with cooking spray, set aside.
Beat egg whites cream of tartar until stiff peak on medium speed, it will take about 3-5 minutes.
In a bowl, combine the egg yolks, coconut flour, sweetener, baking powder, salt and vanilla, stir to combine.
Add about 1/3 cup of the egg whites to the egg yolk mixture and stir to thin. Fold in the remaining egg whites on 3 additions.
Pour the batter into the pan and bake for 20-25 minutes, until the top is set and toothpick inserted comes out clean.
Cool inside the pan for 15 min, then cool on a wire rack.
Using a sharp knife cut the cake in half through the middle, then cut out 3 4 inch rounds out of each layer.
Alternatively you can bake the cake in a jelly roll pan - 10x15 inches. Bake for 15 minutes, then cool and cut out 6 circles.
For the mousse:
Cook strawberries with 1 tsp of sweetener for 7-10 minutes on the stove top until soft. Blend in a blender until smooth. Cool completely .
In a bowl beat together the mascarpone and sweetener for 1 minute. Add the strawberry puree and beat to combine. With the mixer running in medium, slowly pour in the heavy cream and beat for 2 minutes, until fluffy.
Use the mousse between the layers of the cake.
5 g net carbs per serving
charlotte cake, Keto sponge cake, sponge cake