Keto upside down cake is fun, delicious, and easy to make. It’s delicious for dessert, but it also makes a lovely brunch too. This post is sponsored by Pete and Gerry’s Organic Eggs.
Upside down cake is kind of brilliant, when you think about it. Place all your delicious toppings at the bottom of the pan, pour cake batter over it, bake, and flip!
Voila, you’ve got a tender keto cake with the sweetness baked right into the top.
While most people associate upside down cake with the pineapple variety, there are plenty of other fun and tasty topping ideas. And some are a little more keto-friendly than others. Blueberries are a great low carb alternative and make for a stunning presentation.
Make this keto blueberry upside down cake and I promise you won’t regret it!
Great keto cakes start with great eggs
I know I go on and on about this, but the quality of your ingredients really does matter. It matters for the results of your baked goods, but also for your health and the health of the environment.
My go-to is Pete and Gerry’s Organic Eggs. I’ve done my research and they meet all of my concerns and more. The hens have freedom to roam outside and live the way hens are meant to live. The farming practices are humane and sustainable. And the eggs are fresh and of the highest quality.
How to make blueberry upside down cake
Unlike most cake recipes, you make the topping first, which consists of butter, brown sugar substitute, and blueberries. This creates a wonderful caramelized flavor when the cake is baked.
Be sure to grease your pan well, as the topping can make it stickier and a little tricky to get out of the pan. Then whisk the melted butter and brown sugar replacement together in a bowl and spread over the bottom of the pan.
Next comes the fruit, sprinkled evenly over the butter mixture. Since blueberries are not yet in season in the Pacific Northwest, I used frozen wild blueberries. These smaller blueberries give you great coverage over the bottom of the pan.
Finally, pour the cake batter overtop and spread to the edges, making sure to cover the entire topping. And bake away!
I do recommend flipping the cake out after only 10 to 15 minutes of cooling time. The caramel blueberry topping can harden as it cools, making it more difficult to get out of the pan.
How to serve and store keto upside down cake
This lovely blueberry upside down cake makes a wonderful brunch or dessert. We served ours with a dollop of whipped cream on top, and I have to admit, I had a slice for breakfast the next day.
Because of the fruit and the added moisture, this is a cake that should be stored in the fridge. Warm it gently before serving. It could also be frozen for up to a month.
Ready to whip up some Keto Blueberry Upside Down Cake?
Please check out the recipe on Pete and Gerry’s.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Am I understanding the nutrition notes correct? Does this come down to 3 net carbs per piece? Fingers crossed that’s true! 🙂
Total carbs minus fiber, whatever that works out to!
This is so good!! Can’t wait to try it with strawberries!! I’ll be posting a pic on instagram! Thanks for so many good recipes!!
Instead of making the cake can I use the Swerve white cake mix instead?
Where the heck is the recipe..see no link or anything..m
You don’t see the BIG link at the bottom of the article that says the recipe is on the Pete and Gerry’s website?