Holidays and parties can be hard. I don’t know about you, but those are the places where I tend to make not so great decisions about what I am eating. Not to mention overeating. I’m definitely the kind of person that eats with my eyes. When I see a huge spread of delicious looking food… look out! That is practically heaven for me. I used to rationalize with myself when I overate, saying that I couldn’t let it go to waste or it just tasted too good to stop. Even now, with my eating mostly under control, the holidays and parties are a huge trigger for me. Usually carb and sugar heavy options are available and it is practically torture watching everyone eat. I’m lucky if there is anything that I can eat at all!
When I don’t have any options, I start getting angry and maybe jealous? I start to rationalize with myself that I’ll just have a little… which turns into a lot. The next day I’m feeling like a piece of poop. As the fourth of July is approaching, I’m already anticipating the huge spread of food coming at me. I want to get ahead of the game. I’m going to have my cake and eat it too!
Yes, as you can see from the title this is a low carb, keto friendly cake for the 4th of July. Berries are lower in sugar than many other fruits and it just so happens that their colors match so well with the American flag. I fiddled around with this recipe until I got it just right so I can indulge a little during the holidays without having to ruin my nutrition goals. What more can a girl ask for? Oh yeah. To top it all off, it is one beautiful cake!
I made the base of this cake vanilla because who doesn’t love a good vanilla cake? Topped with creamy cream cheese frosting mixed with berries… this cake is a classy dream. Doesn’t it look so classy on that plate? I snagged it from a $500 set of amber dishes my Mom had in her flea market booth. It matched so beautifully for an outdoor party! My sister and I sat on the back porch just taking picture after picture of this cake because it was so gorgeous. This cake is definitely a treat to see and to eat. The combination of almond and coconut flour gives it a unique taste and a super moist interior.
This was my first attempt at making a sugar free, keto, low-carb cake. To be honest I was surprised how easy it all came together. Baking on keto doesn’t have to be time consuming or difficult! It really inspired me to tweak other baking recipes that I’ve used over the years. It is nice to have a treat every now and then. Parties and get togethers are happening all of the time. It is nice to have a few tried and true keto baking recipes up my sleeve!
Happy early fourth of July! Serve this cake on your holiday table and you won’t regret it!
Q: What are your favorite foods to eat on the 4th of July?
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 1 hour |
| Servings |
people
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- 8 oz cream cheese, softened
- 1 stick unsalted butter
- 1/2 cup erithrytol sweetener
- 1/2 cup unsalted butter
- 1 cup erithrytol sweetener
- 6 eggs
- 1 cup heavy whipping cream
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
Ingredients
Cream Cheese Frosting
Cake
Decoration
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- Preheat oven to 350 F.
- Combine butter and erithrytol sweetener in a bowl. Mix until smooth and creamy.
- Add in the eggs, heavy whipping cream and vanilla. Mix well.
- Add almond flour, coconut flour, salt, baking soda and baking powder to the bowl. Mix gently until well combined. Do not overmix.
- Butter two 6 inch cake pans. Spread into pans. Bake for 30-40 minutes. Cool completely on a wire rack.
- Combine cream cheese, butter and erithrytol sweetener in a bowl. Whisk together until combined. Keep in the refrigerator until ready to use.
- Once your cakes are cooled completely, cut each cake in half.
- Put a thin layer of cream cheese frosting on the bottom cakes. Add chopped fruit and cover with the top part of the cake.
- Spread the rest of the cream cheese frosting over both cakes. Decorate with berries on top however you wish!
This recipe is for two, six inch cakes.