I love the Atkins diet and I have made this red, white and blue flag cake recipe for many 4th of July summer celebrations but now, I make sure I use my new, go-to all natural, sugar-free, zero net carbs, zero calorie, zero glycemic granular sweetener, which I prefer over Sucralose.
The Atkins diet got me started on eating lo-carb and I am eternally grateful for this. I lost 40 lbs when I was in my 20’s and since then, I have been eating lo-carb and using many, many Atkins diet recipes to keep me on track but I do change out some of the ingredients to more healthy alternatives.
No 4th of July holiday celebration is complete without a cake, and this one is perfect for Independence Day. The patriotic colors come from strawberries, blueberries and a spread that goes on top of a sweet and delicious crust. This great dessert only has 7.7 grams of carbs and 314 calories.
Atkins Diet Recipe: July 4th, Red, White and Blue Flag Cake
9 large whole Eggs
3/4 cup Almond Meal Flour
3/4 cup Coconut Flour
1 1/8 cups Lankato, all natural, granular sugar substitute
3 tsps Baking Powder
1/4 tsp Salt
2 tsps Lemon Zest
3/4 cup Water
1/2 cup Non-GMO Grape Seed Oil
4 tsps Vanilla Extract
1/2 tsp Cream Of Tartar
1 cup Heavy Cream (or canned Coconut cream)
1/2 cup Fresh Blueberries
15 medium Strawberries (or 30 raspberries)
Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper and lightly spray with oil. Separate the eggs into two bowls and set aside.
In a large bowl whisk the coconut flour, almond flour, 1 cup of Lankato, all natural, granular 1:1 sugar substitute substitute, baking powder, salt and lemon zest.
In a separate bowl, combine the egg yolks, water, Non-GMO Grape Seed Oil and 2 teaspoons of the vanilla extract. Slowly add the liquid mixture into the dry mixture, whisking until just combined.
With an electric mixer on high, beat egg whites and cream of tartar until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into batter in three additions.
Pour batter into prepared pan, spread evenly and smooth top.
Bake 25-30 minutes until toothpick inserted in center comes out clean and sides have just started to pull away from the pan.
Allow cake to cool completely, about 1 hour. Transfer cake to a serving platter (run a sharp knife around the side to help release cake from the pan).
With an electric mixer on high, beat chilled coconut cream taken from the top of the can (being sure not to mix it up opr shake the can or it will be too runny), remaining 2 teaspoons vanilla extract and 2 tablespoons of sugar substitute until soft peaks form. Using a metal spatula, spread whipped cream in an even layer on top and sides of cake.
To make the flag design, form blue stars by arranging the blueberries in upper left corner of cake to form a 4×3-inch blue square. Form red stripes by arranging the strawberries in 4 equally-spaced horizontal lines across the cake.
Cut into 12 pieces and serve immediately or place in refrigerator to keep it chilled till serving.
Find more delicious recipes in the new Atkins: Eat Right Not Less Guidebook to Living a Low-Carb and Low-Sugar Lifestyle!
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