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prep time
50 min
cook time
15 min
ready time
1 h 5 min
Keto 4th of July Sheet Cake
This beautiful sheet cake is one of those Keto 4th of July recipes that will please any crowd. The deliciously moist cake base is topped with cream cheese frosting, blueberries, and sliced strawberries to form the shape of the American flag. We used two cups of powdered allulose for the frosting, but you can adjust the amount of sweetener according to your taste. You can also garnish the cake with some whipped cream (remember to use the sugar-free type and count the carbs).
What type of almond milk to use?
We used the store-bought unsweetened almond milk for this recipe. You can use a homemade version of almond milk (make sure it's unsweetened) or some coconut milk (the liquid type from a carton, not the full-fat canned coconut milk).
Slicing the cake
The cake should be completely chilled before slicing. Otherwise, it might crumble. We recommend cooling the cake to room temperature and refrigerating it for at least 30 minutes before cutting it into eight equal pieces.
How to store the leftovers?
Store the leftovers in airtight containers and refrigerate for up to a week.
Net Carbs
5.1 g
Fiber
2.7 g
Total Carbs
43.8 g
Protein
6.5 g
Fats
34.4 g
359 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
0.75 cup
Coconut flour
0.25 cup
Baking powder
1 tsp
Butter
0.33 cup
Granulated Allulose
0.5 cup
Egg
2 medium
Almond milk, plain or original, unsweetened
0.25 cup
Vanilla extract
0.5 tsp
Butter
0.33 cup
Cream cheese
280 g
Allulose, powdered
2 cup
Vanilla extract
0.5 tsp
Strawberries
0.5 cup
Blueberries
0.25 cup
Recipe Steps
steps 9
1 h 5 min
Step 1
Add the almond flour, coconut flour, and baking powder to a bowl. Mix well to combine. Make sure to break up any lumps.Step 2
Melt ½ cup of butter in a microwave. Add the melted butter to a bowl along with granulated sweetener, eggs, almond milk, and vanilla extract. Using a hand mixer on high speed, beat well until fully incorporated.Step 3
Gradually add the flour mixture, beating constantly until completely smooth. Set it aside.Step 4
Preheat the oven to 180°C (350°F). Line an 18x25 cm (7x10 inch) baking pan with parchment paper. Transfer the prepared batter to the pan. Using a rubber spatula, flatten the surface as evenly as possible. Bake for 15 minutes.Step 5
Meanwhile, prepare the frosting. Melt the remaining ½ cup of butter in a microwave. Add to a bowl along with cream cheese, powdered allulose, and vanilla extract.Step 6
Using a hand mixer on medium speed, beat until fully incorporated. Taste and, optionally, add some more sweetener or vanilla extract. Set aside.Step 7
Remove the cake from the oven and cool completely. Spread the frosting evenly over the chilled cake. Refrigerate for 30 minutes.Step 8
Wash and slice the strawberries. Garnish the chilled cake with the prepared berries. Cut into 8 equal pieces.Step 9
Serve the cake immediately or store it for later. Optionally, garnish with some sugar-free whipped cream. Enjoy!
Comments
varissul a year ago
How can 1 cup of flour(s) make 8 servings????
pappt10fd52 a year ago
It doesn’t. This made about 4 servings. I also augmented the frosting recipe as well.