Keto Raspberry Upside Cake     

Serves 8

When we learned that you can use any fruit in an upside-down cake, we created a recipe for raspberry upside-down cake and we’re loving every bite! You can use fresh or frozen raspberries in this delicious cake filled with fiber, protein and healthy fats! 

Prep Time: 15 minutes 

Cooking Time: 35 minutes 

Ingredients:

Raspberry Topping:

3 tablespoons butter, softened

1 cup fresh or frozen raspberries

⅓ cup Keto brown sugar

1 teaspoon ground cinnamon

Cake:

1 cup almond flour

½ cup coconut flour

½ cup unsweetened almond milk

⅓ cup Keto brown sugar

4 large eggs

2 ounces plain cream cheese, softened

2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon sea salt

Instructions:

Preheat the oven to 350 F (178 C).

Spray a 9” baking safe cake pan or pie dish with cooking oil and then line it with parchment paper.

Arrange the butter in the pan so that it is evenly distributed in small pieces. Sprinkle the Keto brown sugar in the pan, evenly, followed by the cinnamon and then the raspberries, in an even layer.

Mix all of the cake ingredients together in a large mixing bowl until well-combined. Pour into the cake pan and spread in an even layer.

Bake in the oven until it is cooked through and a toothpick pierced in the center comes out clean, about 30-35 minutes. Let it cool before you carefully flip it upside down onto a cake rack and then slice it into 8 slices. 

Serve between 8, storing any leftovers in an airtight container in the fridge for up to 1 week. 

Enjoy! 

Calories: 235

Carbs: 13

Net Carbs: 7

Protein: 8

Fat: 17