All-American Flag Cake

Low in fat, high in fiber and antioxidants, this cake will definitely be a crowd-pleaser at your July 4th BBQ! This cake is easy to make and will look colorful and festive for the occasion.

INGREDIENTS (serves 16): 

  • 1 cup almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 (8-oz) container frozen Fat-Free Cool Whip 
  • 1 large container (12 oz) blueberries, rinsed and drained
  • 1 large container (12 oz) raspberries, rinsed and drained

    1. Preheat oven to 425°F. Prepare a 9×13 inch pan by lining with parchment paper and lightly coating with nonstick cooking spray to prevent sticking.
    2. Combine egg whites, whole eggs, coconut oil and Greek yogurt in a large mixing bowl. Whisk until smooth.
    3. Add remaining ingredients, and mix until smooth. Batter will be a thinner consistency.
    4. Transfer batter to prepared pan and place in oven to bake. After 10 minutes, lower temperature to 350°F (the initial high temperature activates the baking powder and gives the cake a fluffy consistency). Bake for another 30 minutes, or until toothpick comes out clean. 
    5. Cool for 30 minutes and transfer to wire rack to cool completely.
    6. Once cake has cooled, frost cake with whipped topping. Place blueberries in a square in the corner and arrange raspberries as stripes to make an American flag. Chill until serving. 

    Serves 16, 1 piece per serving

    • FOR JOURNALING ON THE F-FACTOR DIET: 25g carbohydrate, 15g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 206 calories, 20g protein, 26g carb, 15g fiber, 11g net carb, 5g sugar, 7g fat, 3g sat fat, 205mg sodium