Flag Cake
6.8g
Net Carbs
11.0g
Protein
24.6g
Fat
1.6g
Fiber
297
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 4 teaspoons Vanilla Extract
- 2 teaspoons Lemon Zest
- 1/2 cup Canola Vegetable Oil
- 1/2 teaspoon Cream Of Tartar
- 1/2 cup Fresh Blueberries
- 3 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 3/4 cup Tap Water
- 1 cup Heavy Cream
- 9 large Eggs (Whole)
- 15 medium (1-1/4" diameter) Strawberries
- 3/4 cup Almond Meal Flour
- 1/4 teaspoon Salt
- 1 1/8 cups Sucralose Based Sweetener (Sugar Substitute)
Directions:
Note: If you are sensitive to gluten, you can substitute ingredients by increasing the almond flour to 1 cup and replacing the baking mix with ¾ cup coconut flour. Please add 1 additional NC to the total and follow the same directions as below. Use the Atkins recipe to make Atkins Soy-Free Flour Mix or you can use Gluten Free All Purpose Low Carb Baking Mix (leave the baking soda, salt and sweetener out). You will need 1 cup of either mix.
- Preheat oven to 350°F. Line a 13x9-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 Atkins Flour Mix, almond flour, 1 cup of granular sugar substitute (16 Tbsp = 1 C), baking powder, salt and lemon zest. In a separate bowl, combine the egg yolks, water, 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 cream, 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 stars by arranging the blueberries in upper left corner of cake to form a 4x3-inch blue square. Form stripes by arranging the strawberries in 4 equally-spaced horizontal lines across the cake. Cut into 12 pieces and serve immediately.
