Summer should be the perfect time to relax and enjoy each other’s company, but our fast-paced schedules can sometimes hinder what should come naturally. Thankfully, we get to push the pause button in the middle of the summer to celebrate our nations birthday. The 4th of July brings a much needed break for most.
From barbecues to fireworks the 4th of July is filled with opportunities to spend time with family and friends. Nothing brings people together like sharing a meal. Beautiful things happen when we slow down enough to engage in meaningful conversations around food. So many of my greatest memories can be traced back to the holiday table.
While holidays can be filled with fun opportunities, they can spell disaster if you are trying to lose weight or simply eat healthier. Thankfully, on a low carb diet it’s easier to stay on course by simply doing a little planning ahead of time.
On Sunday our church will be having a BBQ after the service to celebrate Independence Day. We always look forward to the great fellowship these events afford. It’s always interesting to see the response we get as people witness firsthand what we eat on a low carb plan. Mostly people are surprised to see that we don’t feel deprived.
The best way for us to demonstrate our lifestyle is to bring a couple of low carb dishes for our friends and family to enjoy. I plan on sharing my low carb poke cake and my broccoli and cauliflower salad. Do you live in the South Florida area? We invite you to our 10 a.m. service and BBQ afterwards. You’ll even have a chance to taste some of FITTOSERVE’S dishes.
Wondering what to make this 4th of July? Let them know you’re proud to be an American by sharing our Low Carb Poke Cake. This festive dessert is sure to please!
Low Carb Poke Cake
2 ½ cups almond flour (use sesame seed flour for a nut free option)
2 cups of swerve or other sugar substitute
2 tsp baking powder
½ tsp of sea salt
8 ounces cream cheese
2 sticks softened butter
1 tsp of vanilla
1 package sugar free strawberry gelatin
1 cup boiling water
1 cup ice water
1 1/4 cups heavy cream
¼ cup of softened cream cheese (optional but will help stabilize the whipped cream)
4 teaspoons swerve or other sugar substitute
2 teaspoons vanilla
Beat all of the ingredients until light and fluffy.
Strawberry & Blueberry Topping:
1 pint of fresh blueberries
2 pints of fresh thinly sliced strawberries
Preheat oven to 350 degrees
In a mixing bowl mix with an electric mixer on high the butter with the sugar substitute until well mixed then add the softened cream cheese. Next add the eggs one at a time mixing well after each egg addition. Add the vanilla. Lastly, add all the dry ingredients until well combined.
In a well- greased cake pan bake for 30 to 40 minutes until golden brown on top. Allow cake to cool completely.
While the cake is cooling, prepare the gelatin according to the directions on the box using ice water. Allow the gelatin to set in the fridge lightly, about for 30-45 minutes. Poke the entire surface of the cake every 1/2 inch with a skewer or fork. Slowly and pour the liquid gelatin over the entire cake. Allow the cake to chill for at least 2 hours to set.
Add the whipped topping evenly over the entire cake once it has chilled for at least two hours.
Decorate the low carb poke cake with sliced strawberries and blue berries in a flag pattern.
Nutrition Info: (per Serving) 300 Calories, 22.5g Fat, 5.1g Total Carbs (2.5 g Fiber), 6.2g Protein
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