Ingredients
For the topping
- 1/4 cup Swerve Brown or other brown sugar substitute
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/4 cups blueberries (fresh or frozen)
For the cake
- 1 3/4 cups almond flour
- 1/2 cup Swerve Granular or other granulated sweetener
- 1/3 cup coconut flour
- 1/4 cup whey * Protein **powder (or egg white * Protein **powder)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large Pete & Gerry's eggs
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup water
- 1 teaspoon vanilla extract
- Lightly sweetened whipped cream (optional)
Serv. Size: 1 square, Servings: 16
Macros per serving: 6g carbs (excluding erythritol sweetener), 13g fat, 5g protein, 3g fiber
Amount Per Serving (including erythritol sweetener)
- Calories 160
- Fat Cal. 120
- Total Fat 13g (20% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 55mg (18% DV)
- Sodium 125mg (5% DV)
- Total Carb. 15g (5% DV)
- Fiber 3g (12% DV)
- Sugars 2g
- Protein 5g
- Vitamin A (6% DV)
- Vitamin C (2% DV)
- Calcium (8% DV)
- Iron (4% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 16 servings
Ingredients
For the topping
- 1/4 cup Swerve Brown or other brown sugar substitute
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/4 cups blueberries (fresh or frozen)
For the cake
- 1 3/4 cups almond flour
- 1/2 cup Swerve Granular or other granulated sweetener
- 1/3 cup coconut flour
- 1/4 cup whey * Protein **powder (or egg white * Protein **powder)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large Pete & Gerry's eggs
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup water
- 1 teaspoon vanilla extract
- Lightly sweetened whipped cream (optional)
Serv. Size: 1 square, Servings: 16
Macros per serving: 6g carbs (excluding erythritol sweetener), 13g fat, 5g protein, 3g fiber
Amount Per Serving (including erythritol sweetener)
- Calories 160
- Fat Cal. 120
- Total Fat 13g (20% DV)
- Sat. Fat 5g (25% DV)
- Trans Fat 0g
- Cholest. 55mg (18% DV)
- Sodium 125mg (5% DV)
- Total Carb. 15g (5% DV)
- Fiber 3g (12% DV)
- Sugars 2g
- Protein 5g
- Vitamin A (6% DV)
- Vitamin C (2% DV)
- Calcium (8% DV)
- Iron (4% DV)
- Vitamin D (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
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
- Preheat oven to 325F and grease a 9” x 9" square baking pan.
- 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
- 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.
- 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.
- Let cake cool completely before cutting into squares. Serve with lightly sweetened whipped cream, if desired.
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