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?
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!!
jeannette hughes says
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?
Jill C. Henrich says
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.
I usually get mine on Amazon or on Thrive Market https://amzn.to/2YUG4Dh
Jill C. Henrich says
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!
Thank you for trying out my recipes! 🙂
When using frozen blueberries, do you let them thaw first?
No, they are easier to work with when added frozen because they don’t release all of their juices until baking.
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.
Liz J says
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.
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!
Marilyn Roper says
This looks awesome!! I couldn’t find the nutritional value of theirs cake anywhere. Do you have it calculated?
It’s actually on their site at the bottom but it took a while to load for me so that I could scroll down.
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!
Regular erythritol would be fine.
Thanks for the confirmation!
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.
Erica B says
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.
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 🙂
Tracy Andries says
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.
Glad to hear it, Tracy!
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!!!
So glad to hear it!
pdx girl says
Question, if using frozen blueberries do you defrost them first?
Is there a way to make this non-dairy?
Probably! Replace the butter with any preferred oil and then replace the protein powder with egg white protein.
Can I use parchment paper and non-stick spray to help get the cake out?
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.
Glad to hear it!
Melissa Granger says
Can I replace the whey protein powder with something else?
Egg white protein will work too.
Where is the actual recipe?
HUGE link at the bottom of the post.
I don’t see a link at the bottom
Vicki Kapraun says
Do you have to use protein powder?
No, but your cake won’t rise as well without it.
Would collagen powder work instead of whey protein?
No, collagen makes baked goods very gummy.
nichole malbrough says
Can I use strawberries instead ? I don’t like blueberries.