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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Keto Plum Upside Down Cake
Original recipe: beautyandthefoodie.com
INGREDIENTS:
- 8 tbsp 1 stick Butter, melted & divided
- ½ cup low-carb brown sugar sweetener OR use coconut sugar for paleo
- 5 2-?” dia Plums, halved, pitted, and sliced into wedges
- 1 ? cups almond flour – blanched
- ? cup low carb white/granulated sugar sweetener or use coconut sugar for paleo
- 1 ½ tsp baking powder
- ½ tsp Ceylon cinnamon
- ? tsp Sea Salt
- 2 Eggs
- ¼ cup unsweetened almond milk or coconut milk
- 1 tsp Vanilla Extract
DIRECTIONS:
- Preheat the oven to 350 F (177 C) and spray a 9-inch round cake pan with coconut oil spray.
- Add 5 tablespoons of the melted butter and the brown sweetener to the cake pan and stir to combine. Arrange plum slices in a spiral formation on top of the sauce. Set aside.
- In a large mixing bowl combine: almond flour, low carb sweetener, baking powder, cinnamon, and salt.
- In a medium bowl, whisk the remaining 3 tablespoons of melted butter and almond milk. Add eggs and vanilla extract and whisk until combined
- Add wet ingredients to dry ingredients and mix until smooth.
- Spoon batter evenly over plums and spread the cake batter to cover.
- Bake cake for 35 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool in the pan for 30 minutes.
- Using a knife placed between the cake and the slide of the pan to slide around and loosen cake from the pan.
- Place a platter over the top of the cake pan and invert (turn upside down) cake pan. Let stand for 5 minutes and gently lift off the cake pan. Serve cake warm with whipped heavy cream or a small scoop of low-carb ice cream.
Nutrition Facts: per serving:
*All nutritional data are estimates based on the products I used*
Yield: 16 slices, serving size 1 slice
- Fat – 11g
- Protein – 3g
- Carbs – 4.5g
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