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    Home » Keto Cakes » Keto Blueberry Upside Down Cake

    Published: Apr 16, 2020 · Modified: Jul 8, 2020 by Carolyn

    Keto Blueberry Upside Down Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    2.3K shares

    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.

    Two slices of blueberry upside down cake on white plates on a white table. A blue patterned jug sits in the background.

    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!

    A square keto blueberry upside down cake on a white table.

    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.

    Top down photo of slices of blueberry upside down cake on a white table, with a blue napkin and a bowl of berries.

    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.

    A single slice of keto blueberry upside down cake in front of a carton of eggs and a bowl of blueberries.

    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.

    2.3K shares

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    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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      Recipe Rating




    1. Jessica says

      July 22, 2021 at 1:24 pm

      Am I understanding the nutrition notes correct? Does this come down to 3 net carbs per piece? Fingers crossed that’s true! 🙂

      Reply
      • Carolyn says

        July 24, 2021 at 8:20 am

        Total carbs minus fiber, whatever that works out to!

        Reply
    2. Igina says

      August 21, 2020 at 9:38 pm

      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!!

      Reply
    3. jeannette hughes says

      July 18, 2020 at 8:06 pm

      Instead of making the cake can I use the Swerve white cake mix instead?

      Reply
    4. Pamela says

      July 09, 2020 at 3:46 pm

      Where the heck is the recipe..see no link or anything..m

      Reply
      • Carolyn says

        July 09, 2020 at 3:53 pm

        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?

        Reply
    5. Jill C. Henrich says

      June 19, 2020 at 1:58 pm

      I am wanting to bake the blueberry upside down cake but am having trouble finding the unflavored whey protein. What is your source for it? Thanks.

      Reply
      • Carolyn says

        June 19, 2020 at 5:46 pm

        I usually get mine on Amazon or on Thrive Market https://amzn.to/2YUG4Dh

        Reply
        • Jill C. Henrich says

          June 20, 2020 at 1:36 pm

          Thank you! I made your oreo cookie cheesecake today. OR at least it’s in the instant pot now. Serving for Father’s Day . Thank you for having this site!

          Reply
          • Carolyn says

            June 20, 2020 at 3:35 pm

            Thank you for trying out my recipes! 🙂

            Reply
    6. Mary says

      May 10, 2020 at 6:01 pm

      When using frozen blueberries, do you let them thaw first?

      Reply
      • Carolyn says

        May 10, 2020 at 9:04 pm

        No, they are easier to work with when added frozen because they don’t release all of their juices until baking.

        Reply
    7. Rita says

      May 09, 2020 at 5:17 pm

      I wanted to post a picture of a cut portion, but already posted a pic of the complete cake on Pete and Gerrys. It seems once you post a picture you are not able to post another.
      I don’t see anyplace on your Pinterest page to post a picture. It looks better cut.
      This cake is delicious. My granddaughter agrees with me.
      Thank you,
      Rita

      Reply
    8. Liz J says

      May 02, 2020 at 3:31 pm

      Hi Carolyn,

      I just took this out of the oven, I did it with strawberries instead of blueberries. I wanted to know if I could use pineapple next time. I love Pete and Gerry eggs we get them at our local Roche Brothers store, they are always fresh.

      Reply
    9. Sharon says

      April 21, 2020 at 2:16 pm

      It came out perfect. I didn’t have a 9X9 pan so I used a Bundt cake pan. I Substituted protein powder for collagen powder and it came out fluffy. This is a keeper!

      Reply
    10. Marilyn Roper says

      April 21, 2020 at 7:43 am

      This looks awesome!! I couldn’t find the nutritional value of theirs cake anywhere. Do you have it calculated?

      Reply
      • Carolyn says

        April 21, 2020 at 8:25 am

        It’s actually on their site at the bottom but it took a while to load for me so that I could scroll down.

        Reply
    11. Ellie says

      April 19, 2020 at 4:48 am

      Greetings from Madrid Carolyn! This is absolutely mouthwatering, can’t wait to try it! One question though, the Swerve brand is not marketed here nor any low-carb brown substitute, at least that I know of… Can I use regular granulated erythritol or stevia instead? Thanks in advance for the reply and amazing recipes!

      Reply
      • Carolyn says

        April 19, 2020 at 12:52 pm

        Regular erythritol would be fine.

        Reply
        • Ellie says

          April 23, 2020 at 4:22 pm

          Thanks for the confirmation!

          Reply
      • Annalisa says

        April 21, 2020 at 6:47 pm

        In Europe you can find Sukrin, which is the European equivalent of Swerve. Moreover, if you look on Amazon, you can find various less-known low-carb sweeteners that are made of erythritol and stevia, just like Swerve.

        Reply
        • Erica B says

          April 22, 2020 at 4:20 pm

          Hi Annalisa, just FYI, there is no stevia in Swerve. Swerve is erythritol + oligosaccharides, a prebiotic fiber of sorts. You’re right though, lots of erythritol-based sweeteners out there.

          Reply
      • Laura says

        May 02, 2020 at 12:16 pm

        Ellie I live in Spain as well and you can buy golden erythritol on Amazon. Look for “eritritol GOLD” from NKD Living or Sukrin Gold (which I prefer – the texture is more similar to a traditional brown sugar). Enjoy! This looks like it would make a nice quarantine breakfast 🙂

        Reply
    12. Tracy Andries says

      April 19, 2020 at 12:27 am

      Was looking for a dessert for this weekend and this popped up. I used raspberries instead of blueberries and it turned out great. Came out of the pan no problem. Topped with whipped cream. Freezing what’s left for next weekend so something to look forward to. Thanks for another wonderful recipe.

      Reply
      • Carolyn says

        April 19, 2020 at 7:31 am

        Glad to hear it, Tracy!

        Reply
    13. Kathleen says

      April 18, 2020 at 4:49 pm

      My husband came home with a large container of blueberries yesterday and as I searched for blueberry muffins, I found this recipe instead. I made it this morning and we just had it with coffee for an afternoon snack. I’m not the biggest blueberry fan, until now, that is! It was so delicious and I only used half the blueberries in the package, so I’m making another one tomorrow and will freeze it. Thank you for making this ol’ girl into a blueberry LOVER!!!

      Reply
      • Carolyn says

        April 18, 2020 at 5:10 pm

        So glad to hear it!

        Reply
    14. pdx girl says

      April 17, 2020 at 10:53 am

      Question, if using frozen blueberries do you defrost them first?

      Reply
      • Meryl says

        January 28, 2021 at 1:59 am

        Is there a way to make this non-dairy?

        Reply
        • Carolyn says

          January 28, 2021 at 9:09 am

          Probably! Replace the butter with any preferred oil and then replace the protein powder with egg white protein.

          Reply
    15. Shanda says

      April 17, 2020 at 10:37 am

      Can I use parchment paper and non-stick spray to help get the cake out?

      Reply
      • Carolyn says

        April 17, 2020 at 1:39 pm

        Sure thing!

        Reply
    16. MaryKathryn says

      April 16, 2020 at 8:11 pm

      I made this today, for breakfast tomorrow, but couldn’t wait to try it! It is delicious, just like all of your recipes. Thank you.

      Reply
      • Carolyn says

        April 17, 2020 at 7:57 am

        Glad to hear it!

        Reply
    17. Melissa Granger says

      April 16, 2020 at 2:43 pm

      Can I replace the whey protein powder with something else?

      Reply
      • Carolyn says

        April 16, 2020 at 6:13 pm

        Egg white protein will work too.

        Reply
    18. Sherry says

      April 16, 2020 at 11:36 am

      Where is the actual recipe?

      Reply
      • Carolyn says

        April 16, 2020 at 12:17 pm

        HUGE link at the bottom of the post.

        Reply
        • Lara says

          January 28, 2021 at 5:56 pm

          I don’t see a link at the bottom

          Reply
    19. Vicki Kapraun says

      April 16, 2020 at 9:33 am

      Do you have to use protein powder?

      Reply
      • Carolyn says

        April 16, 2020 at 6:15 pm

        No, but your cake won’t rise as well without it.

        Reply
      • Jessica says

        May 01, 2020 at 6:38 am

        Would collagen powder work instead of whey protein?

        Reply
        • Carolyn says

          May 01, 2020 at 7:20 am

          No, collagen makes baked goods very gummy.

          Reply
    20. nichole malbrough says

      April 16, 2020 at 8:46 am

      Can I use strawberries instead ? I don’t like blueberries.

      Reply
      • Carolyn says

        April 16, 2020 at 8:58 am

        Sure.

        Reply

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