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Cranberry Upside-Down Cake (Coconut Flour and Protein)

cranberryupsidedowncakeMake this Cranberry Upside-Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. And it's completely nut-free.

Topping:
4 Tbsp. butter (57 g)
¼ cup Erythritol Gold (45.5 g)
¼ cup Monk Fruit Sweetener with Erythritol (Granular) (50 g)
12 oz fresh cranberries (340.2 g)

Cake:
¾ cup coconut flour (90 g)
⅔ cup Monk Fruit Sweetener with Erythritol (Granular) (121.33 g)
¼ cup (1 scoop) Premier Unflavoured Whey Protein Powder (19 g)
2 tsp. baking powder
1 tsp. ground cinnamon
¼ tsp. sea salt
6 large eggs, lightly beaten
½ cup butter, melted and cooled slightly (113.5 g)
1 tsp. pure vanilla extract
¼ cup water, as needed

To Serve:
ice cream
whipped cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a 9" round metal baking pan. Line the bottom with a circle of parchment and grease the parchment.

For the Topping:
In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a low boil, whisking until the sweeteners dissolve. Cook 3 minutes.

Let cool a few minutes, then pour into the prepared baking pan and top with the cranberries.

For the Cake:
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon and salt. Add the eggs, butter and vanilla and stir until well combined. Stir in water, a little at a time, until a thick but easily spreadable consistency is achieved.

Spread the batter evenly over the cranberries in the pan. Bake 35-45 minutes, or until the top is golden brown and just firm to the touch.

Remove and let cool in the pan for 10 minutes. Then run a sharp knife just around the outside and cover with a large cake plate. Flip upside down and the cake should release easily onto the plate.

Let cool another 20 minutes before slicing.

Makes 16 servings.

Frequently Asked Questions:

  • Do you have to flip an upside down cake? You want to flip an upside-down cake so that the caramelized fruit topping ends up on top of the cake before serving. It’s best to do this while the cake is still warm so that the topping doesn’t stick to the pan. Run a sharp knife around the edges of the pan and cover with a cake plate. Hold the pan and cake plate firmly together as you flip them over. The cake should release easily onto your platter.
  • Is coconut flour good for baking? Coconut flour makes wonderful grain-free and gluten-free baked goods, but it does take some getting used to. It doesn’t behave the way wheat flour does, so you can’t simply substitute it in your favourite recipes.

Nutritional Information:
Per 1/16th of cake: Calories: 172kcal | Carbohydrates: 6.3g | Protein: 6.7g | Fat: 12.1g | Fiber: 2.9g