Low-Carb Strawberry Rhubarb Upside Down Cake Recipe :- Putting the traditional cake on its back, upside-down cakes are a scrumptious delicacy that, in all intents and purposes, are the opposite of what you would expect. In order to change the fruit into a magnificent and glossy topping, first arrange it on the bottom of the cake pan, and then invert it after the cake has been completely baked. This will allow the fruit to be transformed into a topping.
Low-Carb Strawberry Rhubarb Upside Down Cake Recipe
In this low-carb strawberry rhubarb upside-down cake, the sweetness of strawberries and the sourness of rhubarb join together to create a flavor profile that is well balanced. The result is a cake that is the perfect combination of both flavors. In light of the fact that it does not sacrifice flavor, this dessert is an excellent choice for those who are adhering to a ketogenic or low-carb diet.
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Ingredients:
Topping:
- 1 cup fresh rhubarb, chopped
- 1 cup fresh strawberries, hulled and halved
- 1/4 cup erythritol or your preferred low-carb sweetener
- 2 tablespoons butter, melted
Cake:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or your preferred low-carb sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/3 cup unsweetened almond milk
- 1/3 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
Instructions:
Start by preparing the pan: Preheat the oven to 350°F (175°C). Butter a 9-inch round cake tin or springform pan generously. Line the bottom with parchment paper to facilitate removal.
Make the Topping: Combine the chopped rhubarb, halved strawberries, and erythritol in a small basin. Pour the melted butter into the cake pan that has been prepared and rotate it to ensure that the bottom is evenly coated. Distribute the fruit mixture uniformly across the bottom of the pan. Set aside.
The cake batter should be prepared by combining the almond flour, coconut flour, erythritol, baking powder, and salt in a large basin. Ensure that the mixture is thoroughly mixed to prevent the formation of any particles. Whisk the eggs, almond milk, melted coconut oil (or butter), and vanilla extract in a separate basin until they are thoroughly combined.
Bake and Assemble: Use a spatula to evenly distribute the batter over the fruit in the cake pan. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clear. Allow the cake to settle in the pan for approximately 10 minutes.
Nutrition Tips:
When it comes to the preparation of the fruit, it is of the utmost importance to make certain that the rhubarb is cut into small pieces that are uniform in size, and that the strawberries are of a size that is comparable to one another. Through this method, the fruit will be able to be cooked and distributed in a uniform manner.
By virtue of the fact that it caramelizes without any trouble and has a small impact on the levels of blood sugar, erythritol is the sweetener of choice. This is because it is effective. Additionally, you have the option of utilizing additional low-carb sweeteners such as stevia or monk fruit; however, it is vital to bear in mind that the sweetness levels of these sweeteners can vary dramatically from one sweetness level to another.
After approximately thirty minutes of baking, you should begin inspecting the cake. This is because the temperature of the oven is subject to change, and you should be prepared for this possibility. When a toothpick is removed from the top, there should be no residue left behind, and the top should be firm for the most part.
If you wait for the cake to cool down for a brief length of time before flipping it, you will give it the opportunity to set, which will minimize the possibility that it will fall apart when this occurs.