Patriotic Keto Flag Cake 🇺🇸
This festive keto flag cake features a tender almond flour cake topped with creamy sugar-free frosting, fresh strawberries, and blueberries arranged in a patriotic flag design. Perfect for Fourth of July celebrations while keeping it low-carb.
Equipment
- Hand Mixer
- Medium Mixing Bowl
- Small Mixing Bowl
- Quarter Sheet Pan
- Parchment Paper
Ingredients
Cake
- 2 cups almond flour
- 1 cup natural sweetener
- 1 1/2 tsp baking powder
- 8 tbsp butter melted
- 4 large eggs room temperature
- 1 tsp vanilla extract
Frosting
- 6 oz cream cheese very softened
- 2 tbsp butter very softened
- 1/3 cup powdered natural sweetener
- 1 tbsp heavy cream optional, for thinning
Decoration
- 1 lb strawberries sliced
- 1 pint blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a quarter sheet pan with parchment paper. In a medium bowl, whisk together almond flour, natural sweetener, and baking powder.
- Add the eggs one at a time along with the vanilla extract, mixing on low speed with a hand mixer until combined.
- Slowly drizzle in the melted butter while mixing on low speed until just incorporated. Avoid overmixing.
- Spread the batter evenly into the prepared sheet pan and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- In a small bowl, beat together the cream cheese, softened butter, powdered sweetener, and heavy cream (if using) until light and fluffy.
- Spread the frosting evenly over the cooled cake. Arrange blueberries in one corner to create the flag's star field and place sliced strawberries in rows to form the stripes.
- Refrigerate the decorated cake until ready to serve. Slice into 12 portions and enjoy.
Notes
For best results, chill the cake for at least 30 minutes before serving to help the frosting set and make slicing easier.
