Make this Cranberry Upside Down Cake the star of your keto holiday celebrations. With a luscious topping of juicy cranberries and sugar-free caramel, it's an easy-to-make dessert that tastes as good as it looks. And it's completely nut-free!
Preheat the oven to 350ºF and grease a 9-inch round metal baking pan. Line the bottom with a circle of parchment and grease the parchment.
In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a low boil, whisking until the sweeteners dissolve. Cook 3 minutes.
Let cool a few minutes, then pour into the prepared baking pan and top with the cranberries.
Cake
In a large bowl, whisk together the coconut flour, sweetener, protein powder, baking powder, cinnamon, and salt. Add the eggs, butter, and vanilla, and stir until well combined. Stir in water, a little at a time, until a thick but easily spreadable consistency is achieved.
Spread the batter evenly over the cranberries in the pan. Bake 35 to 45 minutes, or until the top is golden brown and just firm to the touch.
Remove and let cool in the pan for 10 minutes. Then run a sharp knife just around the outside and cover with a large cake plate. Flip upside down, and the cake should release easily onto the plate.
Let cool another 20 minutes before slicing.
Notes
Storage Information: This keto cranberry upside down cake is quite moist, and should be stored in the refrigerator. Wrap it tightly and it can last for up to a week. It can also be frozen for up to two months.