Peach Upside-Down Cake (Protein)

Make the most of fresh summer produce with this Peach Upside Down Cake. A small batch recipe that makes 6 delicious servings.

Topping:
3 Tbsp. butter
2½ Tbsp. Erythritol Gold
1½ Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
1 medium peach, thinly sliced, or chopped

Cake:
1 cup almond flour
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. unflavoured whey protein powder
1¼ tsp. baking powder
¼ tsp. ground cinnamon
¼ tsp. sea salt
1 large egg
¼ cup butter, melted
½ tsp. pure vanilla extract
2-4 Tbsp. almond milk

For the Topping:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease 6 wells of a standard metal muffin pan very well (butter or coconut oil works best).

In a medium microwave safe bowl, melt the butter. Stir in the two sweeteners until well combined, then spoon into the bottoms of the prepared muffin cups.

Arrange the peach slices over the sweetener mixture and set aside.

For the Cake:
In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon and salt. Add the egg, melted butter and vanilla. Stir until well combined.

Add just enough liquid to make a thick but scoopable batter. Divide among the muffin cups, filling almost to the top. (Don't overfill, if you have leftover batter, make an extra plain muffin with it).

Bake 18-22 minutes, until the tops are puffed and firm to the touch. Remove and let cool 5 minutes, then take a knife and loosen around the edges of each cake.

Flip out onto a wire rack and cool another 15 minutes or so. Serve warm or at room temperature.

Makes 6 servings.

Nutritional Information:
Per serving: Calories: 261kcal | Carbohydrates: 6.9g | Protein: 7.2g | Fat: 22.6g | Fiber: 2.4g