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Keto Flag Cake
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4.74 from 15 votes

Keto Flag Cake

Patriotic Flag Cake, Sugar Free, Grain Free, Gluten Free
Prep Time15 minutes
Cook Time25 minutes
Course: Keto Dessert
Cuisine: American
Keyword: flag cake, keto cake
Servings: 12 Servings
Calories: 248kcal


Vanilla Cake Dry Ingredients

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 fresh blueberries
  • 2 cups fresh strawberries


  • 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.


  • 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.


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. 


Serving: 1of 16 | Calories: 248kcal | Carbohydrates: 5g | Fat: 22g | Fiber: 3g