- Preheat oven to 350°F. Line a 13x9-inch baking pan with
parchment paper and lightly spray with oil.
- In a large bowl whisk the Atkins bake 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
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
- 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.
Note: If you are sensitive to
gluten, you can substitute ingredients by increasing the almond flour to 1 cup
and replacing the Atkins bake mix with ¾ cup coconut flour. Please add 1
additional NC to the total (9g NC per serving) and follow the same directions