Quick Keto Blackberry Upside-Down Cake - Only 5 Basic Ingredients

This Quick Keto Blackberry Upside-Down Cake requires only 5 basic ingredients! Almond flour, eggs, sweetener, butter and berries is all you really need for this delicious berry-soaked sponge cake. Eat it for breakfast, as a snack or dessert!

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Keto Upside-Down Cake

I was recently home in Canada and helped my Mum make my dad's FAVOURITE dessert - a pineapple upside-down cake.

I do not particularly like the flavour of pineapple but making an upside cake reminded me of one of my first recipe blog posts - a keto blackberry upside-down cake.

After looking up my old recipe and realizing how HORRIBLE my original photography was, but, how delicious this low carb blackberry cake was, I decided it was time to revisit (and rephotograph!) this recipe.

Keto Blackberry Upside-Down Cake Ingredients

You only need 5 basic ingredients to make this sugar-free blackberry cake:

• Berries - I used both in this recipe since I had an abundance of blackberries AND raspberries. However, ANY fresh berry will work. If you use large firm berries like strawberries or blackberries, I suggest slightly "mashing" them first.
• Butter - Unsalted and melted butter is used on the bottom of the pan to create the "soak"
• Sweetener - I used a combination of Truvia Brown Sweet Complete as well as WholeEarth Allulose Baking blend. You can probably use any sweetener but remember, all sweeteners that contain allulose will darken faster so the top of your cake may need to be loosely covered with aluminum foil if it begins to darken too much.
• Eggs - You will be using 3 whole eggs that will be divided into 3 yolks and 3 whites. To the egg whites, you will need to add 3 additional egg whites either from a carton or from whole eggs.
• Almond flour - Superfine almond flour works best in this recipe to create a nice spongy texture.

Keto Blackberry Cake Instructions

This cake comes together very quickly with only a couple of steps:

Step 1 - Prepare the "upside down"

• Add the melted butter to the bottom of a 9-inch cake pan and swirl the pan to evenly coat with the butter. Sprinkle with ¼ cup of sweetener. Evenly spread the crushed berries over the top and set the pan to the side.

Step 2 - Whisk the yolks

• In a large bowl, whisk egg yolks with the sweetener until pale yellow in colour (approximately 1 minute).  Add in vanilla and salt and set aside.

Step 3 - Whisk the whites

• In a separate bowl, beat 6 egg whites for 2-3 minutes or until stiff peaks from

Step 4 - Alternate wet and dry

• Add ⅓rd of the egg whites to the yolks and fold to incorporate. Add 1 cup of almond flour to the bowl and fold again. Repeat this step one more time, ending with the egg whites as the last fold.

Step 5 - Bake

• Spread the cake batter over the berries. Place the cake pan in the oven at 350 degrees F. and bake for 30-35 minutes, adding aluminum foil loosely to cover the top if it is browning too quickly.

Step 6 - Let rest and then FLIP!

• Remove the cake from the oven and allow it to cool for 10 minutes before using a spatula to separate the cake from the edge of the pan. Continue to allow the cake to rest for an additional 20-30 minutes before flipping it onto a serving platter.
• Add additional berries to the top or add some whipped cream as decoration before serving.

More Sugar-free Desserts

• Easy Keto Strawberry Pie in a Chocolate Crust - Gluten-Free
• Easy Keto Chocolate Almond Flour Pie Crust - Only 6 Ingredients!
• Easy Keto Berry Trifle with Almond Sponge Cake - Gluten-free
• Easy Delicious Chocolate Mousse Cake - No Bake
• Easy Keto Monster Cookies - Healthy Gluten-free and Sugar-Free

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