• Once your keto angel food cake is cooked and cooled, cut the angel food cake into 1 inch cubes and place onto a baking sheet pan while you prepare the cheesecake filling.
• Place mascarpone, vanilla extract and vanilla stevia in a stand mixer and blend using the paddle attachment until smooth. Alternately you can also use a large bowl and hand electric mixer if you don't have a stand mixer.
• Switch to the whisk attachment and pour in the heavy whipping cream or use a separate bowl and electric hand mixer. Blend on low speed then increase to medium speed as it incorporates until nicely combined and you have stiff peaks. Taste and adjust sweetener if needed.
• Place this keto cheesecake fluff into a piping pastry bag or my easy Wilton piping tool.

Assemble

• Layer the bottom of each 12 ounce mason jar with cubes of cake.
• Pipe low carb cheesecake filling over cake. Add slices of strawberries.
• Repeat with more cake over strawberries, pipe cheesecake mixture, add blueberries.
• Cover and refrigerate or serve with optional sugar free whipped cream.