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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Keto Plum Upside Down Cake

Original recipe: beautyandthefoodie.com

cake

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:

        1. Preheat the oven to 350 F (177 C) and spray a 9-inch round cake pan with coconut oil spray.
        2. 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.
        3. In a large mixing bowl combine: almond flour, low carb sweetener, baking powder, cinnamon, and salt.
        4. In a medium bowl, whisk the remaining 3 tablespoons of melted butter and almond milk. Add eggs and vanilla extract and whisk until combined
        5. Add wet ingredients to dry ingredients and mix until smooth.
        6. Spoon batter evenly over plums and spread the cake batter to cover.
        7. Bake cake for 35 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
        8. Remove from the oven and let cool in the pan for 30 minutes.
        9. Using a knife placed between the cake and the slide of the pan to slide around and loosen cake from the pan.
        10. 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.
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