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This festive patriotic cake tastes every bit as good as it looks!  Creamy vanilla frosting sits on top of a moist and fluffy vanilla sour cream cake.  Blueberries , strawberries and shredded coconut are the finishing touch to make up our flag.

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Looking for a great Keto friendly dessert to serve at your 4th of July or Memorial Day BBQ?  Look no further, this one’s a keeper!

It takes a few minutes to decorate, but well worth the effort!  

This is the perfect Keto dessert to bring to a BBQ!  

How to Make Keto American Flag Cake

Ingredients

For the Cake

2 cups super fine almond flour

1/2 cup Oat Fiber (see notes)

3 eggs, divided

1 1/4 cup sour cream

1/2 cup swerve confectioners

3 teaspoons baking powder

1 teaspoon vanilla bean paste

1 teaspoon vanilla extract

Pinch of salt

For the Frosting

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

For the Flag

1/4 cup fresh blueberries

3/4 cup fresh strawberries, sliced

1/4 cup unsweetened shredded coconut

Preparation

To make the Cake

Preheat oven to 350F.

Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.

Separate the eggs, and set yolks aside.  Whip up the egg whites until you have soft peaks.

Add the swerve to the egg yolks and mix.

Then add the sour cream, vanilla extract and bean paste, and continue mixing.

Add the dry ingredients into the wet and mix by hand.

Then fold in the egg whites until combined.

Transfer the batter to an 8″ x  8″ glass baking dish sprayed with nonstick spray.

Bake for 30-35 minutes or until a toothpick, when inserted, comes out clean.

To make the Frosting

Whip the mascarpone and cream cheese together in a bowl using a hand mixer.

Add 1/3 cup of the heavy cream, swerve confectioners (or powdered erythritol) and vanilla extract, then mix until smooth and creamy.  Add more of the heavy cream if needed, to get your desired consistency.

To Assemble the Cake

Once the cake has cooled completely, add the frosting on top and smooth using a spatula.  Add the blueberries in the top left corner to represents the stars.  Add the slices of strawberries in rows, alternating with rows that have only frosting.  Sprinkle the shredded coconut to fill in the white stripes.  And once completed, should like something like this…

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Blueberry Pancakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Also try my Red, White & Blue Cheesecake Berry Cups!

For more great Keto red, white & blue patriotic dessert ideas, check out this roundup!

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

Print

American Flag Cake – Keto, Low Carb & Gluten Free

This festive patriotic cake tastes every bit as good as it looks!  Creamy vanilla frosting sits on top of a moist and fluffy vanilla sour cream cake.  Blueberries , strawberries and shredded coconut are the finishing touch to make up our flag.  

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Dessert

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 309kcal

INGREDIENTS

For the cake:

• 2 cups super fine almond flour
• 1/2 cup Oat Fiber (see note below)
• 3 eggs divided
• 1 1/4 cup sour cream
• 1/2 cup swerve confectioners
• 3 teaspoons baking powder
• 1 teaspoon vanilla bean paste
• 1 teaspoon vanilla extract
• Pinch of salt

For the frosting:

• 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

For the Flag:

• 1/4 cup fresh blueberries
• 3/4 cup fresh strawberries sliced
• 1/4 cup unsweetened shredded coconut

US Customary – Metric

PREPARATION

To make the cake:

• Preheat oven to 350F.
• Add the flour, baking powder, oat fiber and salt to a bowl and whisk together, then set aside.
• Separate the eggs, and set yolks aside.  Whip up the egg whites until you have soft peaks.
• Add the swerve to the egg yolks and mix. Then add the sour cream, vanilla extract and bean paste, and continue mixing.
• Add the dry ingredients into the wet and mix by hand.
• Then fold in the egg whites until combined.
• Transfer the batter to an 8″ X 8″ glass baking dish sprayed with nonstick spray.  Bake for 30-35 minutes or until a toothpick, when inserted, comes out clean.

To make the frosting:

• Whip the mascarpone and cream cheese together in a bowl using a hand mixer.
• Add 1/3 cup of the heavy cream, swerve confectioners (or powdered erythritol) and vanilla extract, then mix until smooth and creamy.  Add more of the heavy cream if needed, to get your desired consistency.

To Assemble the Cake:

• Once the cake has cooled completely, add the frosting on top and smooth using a spatula.  Add the blueberries in the top left corner to represents the stars.  Add the slices of strawberries in rows, alternating with rows that have only frosting. Sprinkle the shredded coconut to fill in the white stripes.

NOTES

The Oat Fiber is an important ingredient in this cake, as it adds such an amazing texture, unlike anything else I’ve ever baked with.  Therefore, I cannot say any substitution would suffice and still give you that great texture that makes this comparable to a traditional cake.  I have read in other recipes, that some have subbed using coconut flour and psyllium husk powder, but since I’ve not tried it myself, I cannot say how it would turn out.  I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe).

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.

Nutrition Facts

American Flag Cake – Keto, Low Carb & Gluten Free

Amount Per Serving

Calories 309 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 13g81%

Carbohydrates 11g4%

Fiber 6g25%

Sugar 2g2%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.