Description
Experience a bold and gooey twist on the classic upside-down cake with this keto-friendly strawberry masterpiece. Packed with juicy berries, melted sugar-free marshmallows, and a moist almond flour crumb, it is a decadent dessert that defies low-carb expectations.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup keto-friendly sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 box (0.3 oz) sugar-free strawberry gelatin mix
- 1 lb fresh strawberries, sliced
- 1 cup keto mini marshmallows
- 3-4 keto vanilla sandwich cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch square baking pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and sweetener, then beat in the eggs one at a time.
- Stir in the vanilla extract and sour cream until smooth.
- Fold in the almond flour, baking powder, and salt until just combined.
- Sprinkle half of the dry gelatin mix onto the bottom of the prepared pan, then layer the sliced strawberries and sprinkle with the remaining gelatin.
- Distribute the keto marshmallows evenly over the strawberry layer.
- Carefully spread the cake batter over the marshmallows and berries, smoothing the top with a spatula.
- Bake for 25-30 minutes until the top is golden and a toothpick comes out clean.
- Let cool for 5-10 minutes before flipping the cake onto a serving plate and peeling away the parchment paper.
Notes
For the cleanest flip, ensure you use parchment paper that overhangs the sides of the pan slightly. To prevent the almond flour cake from becoming too dense, avoid overmixing the batter once the dry ingredients are added. If you prefer a more toasted marshmallow flavor, you can briefly broil the top of the cake after flipping, but watch it closely to prevent burning.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American