Keto Blueberry Upside-Down Cake

FOR THE TOPPING:

1/4 cup Swerve Brown or other brown sugar substitute

1/4 cup (1/2 stick) unsalted butter, melted

1 1/4 cups blueberries (fresh or frozen)

FOR THE CAKE:

1 3/4 cups almond flour

1/2 cup Swerve Granular or other granulated sweetener

1/3 cup coconut flour

1/4 cup whey protein powder (or egg white protein powder)

2 teaspoons baking powder

1/4 teaspoon salt

3 large Pete and Gerry’s Organic Eggs

6 tablespoons unsalted butter, melted and slightly cooled

1/2 cup water

1 teaspoon vanilla extract

Lightly sweetened whipped cream (optional)

TO MAKE THE TOPPING:

STEP 1

Preheat oven to 325F and grease a 9” x 9" square baking pan.

STEP 2

In a small bowl, whisk together the brown sugar substitute and melted butter until well combined. Spread over the bottom of the prepared pan. Sprinkle with the blueberries and set aside.

TO MAKE THE CAKE:

STEP 1

In a large bowl, whisk together the almond flour, granular sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.

STEP 2

Spread the batter over the blueberry topping as evenly as possible. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch. Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake. Immediately remove pan to avoid any sticking.

STEP 3

Let cake cool completely before cutting into squares. Serve with lightly sweetened whipped cream, if desired.