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 touches to make up our flag.
This is the perfect treat to bring to a BBQ!
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
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
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 10-12 Servings
Macros for 1 serving of 12: Fat 29 grams – Protein 8 grams – Carbs (net) 5 grams
American Flag Cake - Keto, Low Carb & Gluten Free
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
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.
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