Try this no-bake keto 4th of July Dessert that combines a low-carb vanilla sponge cake with sweet fresh whipped cream and berries.
See our other low-carb 4th of July recipes.
While most 4th of July desserts are packed with sugar and carbs, this keto dessert is a refreshing alternative for those who are avoiding carbs. In fact, it’s so good there’s almost no way you’d ever know it was low-carb.
It’s no secret that I love my keto mug cakes. I’ve used one of my favorites – a vanilla cake that’s very similar to a light and fluffy sponge cake – which is incredibly easy to make. The cake is made with coconut flour and the texture and flavor is amazing.
Combine pieces of this vanilla cake with your favorite red and blue low-carb berries – blueberries, strawberries, raspberries, blackberries – and top it with some homemade whipped cream using a sugar substitute and you’ve got the perfect dessert for 4th of July.
You can make this dessert in a large trifle bowl to serve to a crowd, or keep it small in individual cups. I like using individual cups because it’s measured into a single serving size that way, plus it’s quite festive looking.
You might also like this 4th of July fruit & cheese platter.
How to Make This Keto 4th of July Dessert
This is a no-bake dessert, but the cake part is microwaved, so do keep that in mind. It takes just 90 seconds to cook the cake, which is enough for 4 servings.
To make the cake, lightly grease a large mug or ramekin. It needs to be at least 16oz to hold the cake as it expands in the microwave. If you’re wanting to double the recipe, I suggest cooking two mug cake separately rather than all together in a larger bowl.
Whisk the egg, almond milk, cream, and vanilla together in a bowl. Add the coconut flour, baking powder and sugar substitute. Whisk until smooth.
Pour into the prepared mug. Microwave for 90 seconds on high. I use an 800-watt microwave and 90 seconds is the perfect amount of time on high. The cake turns out perfectly cooked.
Before trying to cut the cake, make sure you cool it completely. I just turn it out on a wire rack and let is sit until cooled. Then I break it up by hand into small pieces.
Make the Whipped Cream
Before you get started, it’s imperative that the cream is very cold when you start. If it’s not super cold, it can be difficult to whip, or it might not whip at all. Start with cold cream and a cold bowl.
Using a hand mixer, beat the heavy whipping cream, powdered sweetener and vanilla extract together in a chilled bowl until stiff peaks form.
Don’t put together the cups until just before serving, or they will get soggy. If you’ve made the components in advance, just chill the cream until you’re ready to serve.
To assemble the desserts, layer the blueberries and strawberries with the cake and whipped topping in 4 small cups.
Can I Substitute Almond Flour?
I’m often asked if you can substitute almond flour in the mug cake. Yes, you can, but it won’t turn out the same. The texture of the coconut flour is much finer than almond, and that leads to a cake that’s lighter and more fluffy, like a sponge cake. It also has a great flavor that pairs well here.
If you need to use almond flour instead, use 3 tablespoons of almond flour rather than just 1. The other ingredients stay the same.
What Sweetener to Use
I use allulose as a sugar substitute. The reason I use allulose is because it doesn’t have the cooling effect you get with erythritol. You can buy it through Wholesome Yum. I think you’ll really like it, especially if you’re not into the cooling effect either.
If you don’t have allulose, you can use Swerve, erythritol or xylitol. It’s really up to you which sweetener you use. They all have about the same level of sweetness, so you can stick with the same measurements or go by your own tastes.
Learn more about low-carb sweeteners and conversion here.
What Berries to Use
I like using blueberries and strawberries for this dessert because they both are low in sugar, thus don’t add many carbs to the total. You can also use raspberries or blackberries.
Why Won’t the Whipped Cream Whip Properly?
The main reason that whipped cream doesn’t form soft peaks is that the cream wasn’t cold enough to start. You need to have very cold cream and even a chilled bowl. If the bowl is even slightly warm, it can cause the cream not to whip.
Another thing to keep in mind is that the best cream for whipping is heavy whipping cream. It has the right consistency to get a good whip from.
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Keto 4th of July Dessert
For the cake
- 1 egg
- 1 tbsp almond milk or other milk substitute
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- 2 tbsp allulose or erythritol, swerve, xylitol
For the topping
- 1/4 cup heavy cream
- 1 tbsp powdered allulose or other powdered substitute
- 1/4 tsp vanilla extract
For the dessert
- 40 blueberries about 1/4 cup or 20 grams
- 8 medium strawberries
- To make the cake, lightly grease a large mug or ramekin (at least 16oz).
- Whisk the egg, almond milk, cream, and vanilla together in a bowl. Add the coconut flour, baking powder and sugar substitute. Whisk until smooth.
- Pour into the prepared mug. Microwave for 90 seconds on high. Cool completely.
- Beat the heavy cream, powdered sweetener and vanilla extract together in a bowl until stiff peaks form.
- To assemble the desserts, layer the blueberries and strawberries with the cake and whipped topping in 4 small cups. Serve cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are easy ingredients to find online, if you don’t have them in your regular grocery store. I usually buy them directly from the brand website, but you can also get them on Amazon. I just stock them in the kitchen regularly because I know I’ll want them to make low-carb and keto foods.
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Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.