Keto Blueberry Upside-Down Cake Recipe

Blueberries are already low in carbs, so it's only fitting to highlight them in the sweet, juicy, caramelized topping that crowns this keto blueberry upside-down cake. Whether you use fresh or frozen, the berries will inevitably form a glaze for the moist, gluten-free crumb to soak up, turning every piece into a slice of pure blueberry bliss.

To make the topping

1. Preheat oven to 325F and grease a 9” x 9" square baking pan.
2. In a small bowl, whisk together the brown sugar substitute and melted butter until well combined. Spread over the bottom of the prepared pan. Sprinkle with the blueberries and set aside.

To make the cake

1. In a large bowl, whisk together the almond flour, granular sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.
2. Spread the batter over the blueberry topping as evenly as possible. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch. Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake. Immediately remove pan to avoid any sticking.
3. Let cake cool completely before cutting into squares. Serve with lightly sweetened whipped cream, if desired.