1.   Preheat OVEN to 150 C or 300 F

2.   Line the bottom and sides of a spring form pan with parchment paper. Use butter on the sides to help keep the parchment in place

3.   Separate the eggs. Put the whites into a mixer bowl and the yolks into a second bowl

4.   To the bowl with the yolks, add the 30 g of sweetener and whisk until pale yellow

5.   Place a sieve over the egg yolks bowl, add the almond flour, micellar casein powder, baking powder, cocoa powder, salt, coffee powder and stir to pass dry ingredient through sieve. Discard any bits that do not go through sieve

6.   To a small bowl, add the cream, oil and vanilla extract. Stir until well combined and smooth. Add to batter

7.   Combine well

8.   Add the water and whisk for about 2 minutes until the batter is smooth and lump free

9.   Add the white vinegar and whisk together well for about 1 minute. Set aside

10.   Whisk the egg whites to a frothy stage, add the lemon juice and whisk until all the white has been whipped lightly, then start adding sweetener about 1/4 at a time, whisking between additions. After adding all the sweetener, increase speed to high and whisk to medium stiffness stage

11.   Scoop out 1/4 of the whipped whites, and add to the bowl with the chocolate batter blend to combine very well

12.   Pour the chocolate batter into the bowl with the whipped whites and gently fold to combine making sure not to deflate the whites

13.   Pour the combined batter into lined cake pan

14.   Run a knife through the batter to remove air bubbles, and also tap the pan onto the counter a few times. If there are many bubbles, run the knife through the batter one more time

15.   Place in the lower third position of the oven, and bake for 45 minutes

16.   Without opening the oven door, increase the temperature to 170 C or 340 F and bake for 5 minutes

17.   Immediately remove from oven and place on counter/cooling rack to cool in the pan for about 20 minutes

18.   Remove spring pan sides, peel off the parchment from the sides and bottom of the cake. Place cake onto a cooling rack and let sit at room temperature for a few hours, until completely cooled

19.   OPTIONAL: cut the cake in half, inverting the top layer and using it as the bottom layer for decorating purposes
KETO CARAMEL CREAM (see recipe video for how to, and the complete recipe and macros)

20.   To a mixing bowl add the whipping cream, mascarpone frosting, vanilla extract and prepared Keto Caramel Sauce. OPTIONAL: Bloom one packet (7.2 g) of gelatin in 1/4 cup of water. Heat to melt and slowly drizzle into cream frosting as you whisk. Cover bowl with cling wrap and refrigerate until needed.

21.   Add about half of the caramel cream frosting to the center layer. Place the bottom layer, inverted, over the caramel cream and use the rest of the caramel cream for the top frosting

22.   GARNISH OPTIONS: decorate by placing the formed caramel or chocolate designs as desired. Use flowers such as Baby’s Breath or other flowers of your choice

23.   Refrigerate for one hour before serving. Enjoy!