Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.74
from
15
votes
Keto Flag Cake
Patriotic Flag Cake, Sugar Free, Grain Free, Gluten Free
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Course:
Keto Dessert
Cuisine:
American
Keyword:
flag cake, keto cake
Servings:
12
Servings
Calories:
248
kcal
Ingredients
Vanilla Cake Dry Ingredients
260
grams
blanched almond flour
2 1/4 cups
28
grams
coconut flour
2 tablespoons
1
tablespoon
baking powder
1/2
teaspoon
xanthan gum
1/2
teaspoon
sea salt
Swerve Sweetener
1
cup
Swerve granulated Sweetener
Vanilla Cake Wet Ingredients
1/2
cup
avocado oi
or 1/2 cup unsalted butter
6
eggs
60
grams
sour cream
4 tablespoons
1/2
cup
almond milk
unsweetened
1
teaspoon
vanilla extract
Stabilized Whipped Cream
1
cup
heavy whipping cream
2
tablespoon
Swerve confectioner's sweetener
1
teaspoon
vanilla extract
2
tablespoons
cream cheese
Fruit
1
cup
fresh blueberries
2
cups
fresh strawberries
Instructions
Preheat oven to 350 degrees F. or 180 C.
Prepare pan with parchment paper and cooking spray.
Vanilla Cake
Whisk the dry cake ingredients together. Set aside.
Mix together avocado oil and granulated Swerve.
Add eggs and mix thoroughly.
Add sour cream and almond milk to this.
Add vanilla extract.
Add dry mixture. Mix.
Add to prepared sheet pan. Smooth top.
Bake on convection bake for 15 to 17 minutes. Center will be approx. 205 degrees F. Or bake on "bake" mode for 20 to 25 minutes.
Cool completely before adding whipped topping.
Stabilized Whipped Cream
Make sure cream cheese is softened. You may want to microwave for ten seconds.
Beat cream cheese with the confectioner's sweetener.
Add whipping cream and whip until you have fluffy peaks that remain when you turn it upside down on spatula.
You can put this whipped cream into a piping bag or spread over the cake. I used a large 1M tip.
Fruit
Before applying fruit, apply to a piece of parchment paper to make sure you put fruit where you want. Slice strawberries lengthwise.
Arrange in rows to make flag.
You can refrigerate or serve immediately.
Notes
You can replace the avocado oil with 1/2 cup unsalted butter. Beat butter for full five minutes with the sweetener, before adding the eggs.
Nutrition
Serving:
1
of 16
|
Calories:
248
kcal
|
Carbohydrates:
5
g
|
Fat:
22
g
|
Fiber:
3
g