Cranberry Upside Down Cake KETO (Carolyn)

Cranberry Upside Down Cake Recipe

Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. And it's completely nut-free!

CourseDessert

CuisineAmerican

KeywordCranberry Upside Down Cake

Prep Time25minutes minutes

Cook Time45minutes minutes

Total Time1hour hour 10minutes minutes

Servings16 servings

Calories172kcal

Ingredients:

Topping

• 4 tablespoon butter
• ¼ cup Swerve Brown
• ¼ cup allulose (or BochaSweet)
• 12 ounces fresh cranberries

Cake

• ¾ cup coconut flour
• ⅔ cup Swerve Granular
• ¼ cup unflavored whey protein powder or egg white protein powder
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup butter melted
• 1 teaspoon vanilla extract
• Water as needed I used ¼ cup

Instructions:

Topping

• Preheat the oven to 350ºF and grease a 9-inch round metal baking pan. Line the bottom with a circle of parchment and grease the parchment.
• In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a low boil, whisking until the sweeteners dissolve. Cook 3 minutes.
• Let cool a few minutes, then pour into the prepared baking pan and top with the cranberries.

Cake

• In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the eggs, butter, and vanilla, and stir until well combined. Stir in water, a little at a time, until a thick but easily spreadable consistency is achieved.
• Spread the batter evenly over the cranberries in the pan. Bake 35 to 45 minutes, or until the top is golden brown and just firm to the touch.
• Remove and let cool in the pan for 10 minutes. Then run a sharp knife just around the outside and cover with a large cake plate. Flip upside down, and the cake should release easily onto the plate.
• Let cool another 20 minutes before slicing.

Notes

Storage Information: This keto cranberry upside down cake is quite moist, and should be stored in the refrigerator. Wrap it tightly and it can last for up to a week. It can also be frozen for up to two months. 

Nutrition

Serving: 1serving = 1/16th of cake | Calories: 172kcal | Carbohydrates: 6.3g | Protein: 6.7g | Fat: 12.1g | Fiber: 2.9g

By Carolyn Ketchum of All Day I Dream About Food

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