Patriotic Keto Flag Cake 🇺🇸
A delicious keto-friendly flag cake perfect for 4th of July celebrations. Low carb, high fat, and full of patriotic flavor!
Equipment
- Sheet Pan
- Hand Mixer
- Parchment Paper
Ingredients
For the Cake
- 2 cups almond flour
- 1 cup natural sweetener
- 1.5 tsp baking powder
- 8 TB butter melted
- 4 eggs room temperature
- 1 tsp vanilla extract
For the Frosting & Decoration
- 6 oz cream cheese very softened
- 2 TB butter very softened
- 1/3 cup powdered natural sweetener
- 1 TB heavy cream optional, for thinning
- 1 lb strawberries sliced
- 1 pint blueberries
Instructions
- Grab a medium bowl and toss in all your dry ingredients. Give them a quick mix.
- Next, add the eggs one by one, along with the vanilla extract, while gently combining everything with a hand mixer on low speed.
- Slowly drizzle in the melted butter, keeping the mixer running on low until everything is just barely mixed together. Be careful not to overmix!
- Spread this batter evenly into a 1/4 inch sheet pan that you've lined with parchment paper.
- Bake for about 15 to 20 minutes, or until a toothpick poked into the center comes out clean. Let it cool completely.
- In a small bowl, combine all the frosting ingredients.
- Whip them together with your hand mixer until the frosting is wonderfully light and fluffy.
- Spread a generous, even layer of this fluffy frosting over your completely cooled cake.
- Carefully arrange a neat square of blueberries in one corner of the cake, creating the 'star' field of the flag. (Around 30 blueberries works great!)
- Arrange the sliced strawberries in neat rows across the rest of the cake to form the 'stripes.'
- Pop your beautiful flag cake into the fridge until you're ready to serve and impress everyone!
Notes
Nutrition Information: Calories: 300 kcal | Total Carbs: 9g | Net Carbs: 4g | Fats: 26g | Protein: 7g
