Keto Recipe
Strawberry Rhubarb Upside-Down Cake
Author: www.simplysohealthy.com/low-carb-strawberry-rhubarb-upside-down-cake-recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
INGREDIENTS
● 1/4 cup granulated stevia/erythritol blend (Pyure)
● 1/2 teaspoon xanthan gum
● 1/4 teaspoon sea salt
● 8 ounces fresh rhubarb thinly sliced
● 4 ounces fresh strawberries hulled and sliced
● 1 1/2 cup super fine almond flour
● 1/3 cup granulated erythritol/stevia blend
● 1/4 teaspoon baking soda
● 1/8 teaspoon sea salt
● 1/4 cup unsweetened original almond milk
● 3 large eggs
● 1 tablespoon whiskey (optional--if not using, add an additional tablespoon of almond milk)
● 1 teaspoon vanilla extract
● 2 tablespoons butter or coconut oil melted
INSTRUCTIONS:
● Preheat oven to 350º Fahrenheit. Grease a 8" x 8" square glass baking dish or a 9" round deep dish pie pan.
● In a medium mixing bowl, whisk together the stevia/erythritol blend, the xanthan gum, and the sea salt.
● Add the strawberries and rhubarb to the mixture. Stir to coat.
● Transfer the coated strawberries and rhubarb to the prepared baking dish.
● In a medium mixing bowl whisk together the almond flour, stevia/erythritol blend, baking soda, and sea salt.
● In a separate bowl, whisk together the almond milk, eggs, whiskey, and vanilla extract. Slowly stream in the melted butter while whisking.
● Pour the wet ingredients into the dry ingredients.
● Stir to mix thoroughly.
● Spread the batter over the strawberries and rhubarb.
● Bake in the preheated oven for 25-32 minutes or until the top springs back when lightly touched and a toothpick comes out clean when inserted in the middle.
● Allow the cake to cool for about 5 minutes, then cover the top with the serving plate. Quickly flip over so that the cake comes out on the serving plate.
● Serve cake warm or cold. Cover and refrigerate any leftovers.
OPTIONAL:
NOTES:
NUTRITION:
Serving size: 1/8th of the cake
Calories: 190 | Fat: 15 g | Net Carbs: 4 g | Protein: 7 g