Description
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!
Ingredients
Scale
- 4 tbsp butter
- 1/4 cup brown sugar replacement
- 1/4 cup allulose (or BochaSweet)
- 12 ounces fresh cranberries
- 3/4 cup coconut flour
- 2/3 cup granular sweetener (erythritol recommended)
- 1/4 cup unflavoured whey protein powder or egg white protein powder
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 large eggs
- 1/2 cup butter (melted)
- 1 tsp vanilla extract
- Water as needed (about 1/4 cup)
Instructions
- 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 for 3 minutes.
- Let cool for a few minutes, then pour into the prepared baking pan and top with the cranberries.
- In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt.
- Add the eggs, melted 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 for 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
- 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.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving = 1/16th of cake
- Calories: 172 kcal
- Sugar: 0g
- Sodium: 0mg
- Fat: 12.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.3g
- Fiber: 2.9g
- Protein: 6.7g
- Cholesterol: 0mg