Make the most of fresh summer produce with this Keto Peach Upside Down Cake! A small batch recipe that makes 6 delicious servings.
Fresh local peaches are absolutely heavenly. You may argue with me that Georgia peaches are the best, or Ontario peaches, or peaches from the Pacific Northwest. And you would be right, because wherever you are, that juicy fresh fruit tastes like heaven on your tongue.
I don’t eat a whole peach anymore, as it’s just a little too much for my blood sugar. But I will savor a slice or two and enjoy them with gusto. And I love to work them into keto desserts and baked good. Because a little bit of delicious peach can go a long way and not raise the carbs appreciably.
My readers love it when I bake with them too. Keto Peach Cobbler Bars are possibly one of my most popular summertime treats. But I insist you try these individual Keto Peach Upside Down Cakes. They are peachy perfection.
You will love these mini cakes!
Instead of making one larger keto upside down cake, I chose to do this 6 mini cakes baked in a muffin tin. My small batch keto cake recipes are immensely popular, as they help with portion control. They are also less daunting for readers who live alone or in small families.
And these sweet little guys live up to the promise. They have a sweet caramelized peach topping and a tender cake with hints of cinnamon and brown sugar. With no added sugar, of course!
You have to love that mini size, as it looks so sweet for serving. I think they look particularly nice with a scoop of keto vanilla ice cream on top. You might even want to add a drizzle of keto caramel sauce.
Ingredients you need
- Sweeteners: I used some Swerve and some allulose to keep the topping from recrystallizing. Be sure to read the Expert Tips section for a better understanding of your sweetener options.
- Butter: Both the topping and the cakes take melted butter. I am not entirely certain that any dairy-free options would work as well.
- Peaches: 1 medium peach is all you need for 6 upside down cakes.
- Almond flour: This is an almond flour recipe and won’t work with coconut flour. You can try sunflower seed flour for a nut-free option, but you will need to add 1 tablespoon of lemon juice or vinegar to offset the green reaction.
- Protein powder: Protein powder helps keto cakes rise nicely and gives them better texture. If you skip it, expect the cakes to be more dense.
- Egg: Use 1 large egg for this recipe.
- Pantry staples: Baking powder, vanilla, salt, cinnamon.
Step by Step Directions
1. Prepare the topping: In a medium microwave safe bowl, melt the butter. Stir in the two sweeteners until well combined, then spoon into the bottoms of 6 well-greased muffin cups.
2. Add the peaches: Arrange the peach slices over the sweetener mixture and set aside.
3. Make the batter: In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the egg, melted butter, and vanilla and stir until well combined.
4. Fill the muffin cups: Add just enough liquid to make a thick but scoopable batter. Divide among the muffin cups, filling almost to the top.
5. Bake the cakes: Bake 18 to 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.
6. Flip out: Flip out onto a wire rack and cool another 15 minutes or so. Serve warm or room temperature.
You may end up with a little too much cake batter, depending on your muffin pan. Don’t overfill the pans, or they will dome too much as they bake and the cakes won’t sit flat. Use any leftover cake batter to make a single muffin.
Grease your muffins cups very very well so that the cakes will release properly. I use room temperature butter and work it into each cup, making sure it covers the bottom and sides completely.
With upside-down cake of any kind, it’s critical to flip it out soon after removing it from the oven. If you let it sit too long, the topping will harden and the cakes will stick. So let it cool for only about 5 minutes, then run a sharp knife around each cake. Place a serving platter over the cakes and flip the whole thing upside down.
Want more of this delicious Keto Peach Upside Down Cake? You can easily double this recipe to make 12 mini cakes. You could also make a single full size cake in an 8-inch round cake pan, which would also require doubling all of the ingredients.
Upside down cakes need a soft, caramel-like topping, so you need to use the right sweeteners. Swerve Brown alone will re-crystallize and the topping will be hard. Adding some allulose will keep it soft and gooey.
In the cakes themselves, you can use the sweetener you like best. Do keep in mind that allulose will make the cakes brown more quickly on the edges and sides.
Frequently Asked Questions
A single medium peach has about 13g of total carbs and 2g of fiber, so it has 11g net carbs. While I don’t recommend consuming a whole peach in one sitting, it works when spread out over a number of servings. In this recipe, the peach adds only 2g of carbs per serving.
Each mini cake in this recipe contains 6.9g of carbs and 2.4g of fiber, so they have 4.5g net carbs.
This cake is very moist on top so store any leftovers in a covered container in the fridge for up to 5 days. I think it tastes best when warm, so you can re-warm it gently in the microwave or oven.
Keto For Two Cookbook
Want more small batch recipes? Check out my Keto for Two cookbook!
Peach Upside Down Cake Recipe
- Preheat the oven to 350ºF 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.
- In a medium bowl, whisk together the almond flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the egg, melted butter, and vanilla and 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 to 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 room temperature.