Low-Carb Strawberry Rhubarb Upside-Down Cake Recipe

Dish Info

This Low-Carb Strawberry Rhubarb Upside-Down Cake is a delightful and tangy dessert, combining fresh strawberries and rhubarb with a tender, low-carb cake base.


Strawberries Rhubarb Almond flour Sugar substitute (e.g., erythritol) Eggs

Step 1

Preheat Oven: Preheat your oven to 350°F and grease a round cake pan.

Step 2

Prepare Fruit Topping: Slice strawberries and rhubarb, then arrange them evenly in the bottom of the cake pan.

Step 3

Mix Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, and sugar substitute.

Step 4

Combine Wet Ingredients: In another bowl, beat the eggs and mix in melted butter and vanilla extract until smooth.

Step 5

Assemble and Bake: Pour the batter over the fruit topping, spread evenly, and bake for 30-35 minutes or until a toothpick comes out clean.