Keto American Flag Cake 🇺🇸
A delicious and healthy keto-friendly cake decorated like the American flag, perfect for patriotic celebrations.
Equipment
- 8x8 glass baking dish
- Hand Mixer
- Wire Rack
Ingredients
Cake Batter
- 2 cups super fine almond flour
- 1/2 cup Oat Fiber
- 3 eggs, separated
- 1 1/4 cups sour cream
- 1/2 cup Swerve confectioners
- 3 teaspoons baking powder
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1 pinch salt
Frosting & Toppings
- 2/3 cup mascarpone cheese, at room temperature
- 2/3 cup cream cheese, at room temperature
- 1/4 cup Swerve confectioners (or powdered erythritol)
- 1/3 cup heavy cream or as needed
- 1 teaspoon vanilla extract
- 1/4 cup fresh blueberries
- 3/4 cup fresh strawberries, sliced
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F. Spray an 8" x 8" glass baking dish with nonstick spray.
- In a medium bowl, whisk together almond flour, baking powder, oat fiber, and salt. Set aside.
- Separate eggs. Whip egg whites with a hand mixer until soft peaks form.
- Add Swerve confectioners to egg yolks and mix until smooth. Stir in sour cream, vanilla extract, and vanilla bean paste.
- Fold dry flour mixture into wet yolk mixture. Then fold in whipped egg whites until just combined.
- Pour batter into prepared dish. Bake 30-35 minutes until toothpick comes clean. Cool completely on wire rack.
- For frosting: Beat mascarpone and cream cheese together until smooth. Add 1/3 cup heavy cream, Swerve confectioners, and vanilla. Beat until creamy. Add more cream if needed.
- Spread frosting evenly over cooled cake.
- Arrange blueberries in top left corner for stars. Place strawberry slices in rows across cake. Sprinkle shredded coconut in empty rows to form white stripes.
Notes
NUTRITION: Calories: 309, Total Carbs: 11g, Net Carbs: 5g, Fats: 29g, Protein: 8g
#FourthOfJulyDessert #KetoFlagCake #HealthyCelebration #PatrioticTreat
