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Low-Carb Strawberry Rhubarb Upside-Down Cake-Serving

Low-Carb Strawberry Rhubarb Upside-Down Cake Recipe

This Low-Carb Strawberry Rhubarb Upside-Down Cake recipe makes a delicious spring dessert. This delicious recipe can be a part of low-carb, keto, gluten-free, dairy-free, grain-free, diabetic, or Banting diet.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 190 kcal
Author Annissa Slusher

Ingredients

Instructions

  1. Preheat oven to 350ยบ Fahrenheit. Grease a 8" x 8" square glass baking dish or a 9" round deep dish pie pan. 

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Preparing the pan
  2. In a medium mixing bowl, whisk together the stevia/erythritol blend, the xanthan gum, and the sea salt. 

  3. Add the strawberries and rhubarb to the mixture. Stir to coat.

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Adding the strawberries and rhubarb to the sweetener
  4. Transfer the coated strawberries and rhubarb to the prepared baking dish.

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Strawberries and Rhubarb in the baking dish.
  5. In a medium mixing bowl whisk together the almond flour, stevia/erythritol blend, baking soda, and sea salt.

  6. In a separate bowl, whisk together the almond milk, eggs, whiskey, and vanilla extract. Slowly stream in the melted butter while whisking.

    Low-Carb Strawberry Rhubarb Upside-Down Cake recipe -Mixing the wet ingredients.
  7. Pour the wet ingredients into the dry ingredients. 

    Low-Carb Strawberry Rhubarb Upside-Down Cake recipe -Pouring the wet ingredients into the dry ingredients.
  8. Stir to mix thoroughly. 

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Batter
  9. Spread the batter over the strawberries and rhubarb.

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Batter spread over the fruit.
  10. Bake in the preheated oven for 25-32 minutes or until the top springs back when lightly touched and a toothpick comes out clean when inserted in the middle.

    Low-Carb Strawberry Rhubarb Upside-Down Cake-After baking
  11. Allow the cake to cool for about 5 minutes, then cover the top with the serving plate. Quickly flip over so that the cake comes out on the serving plate. 

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Flipped onto the serving plate.
  12. Serve cake warm or cold. Cover and refrigerate any leftovers.

    Low-Carb Strawberry Rhubarb Upside-Down Cake-Serving

Recipe Notes

Serving size: 1/8th of the cake.

Per serving:

Calories: 190

Fat (g): 15

Carbs (g): 7

Fiber (g): 3

Protein (g): 7

Net carbs (g): 4

Nutrition Facts
Low-Carb Strawberry Rhubarb Upside-Down Cake Recipe
Amount Per Serving
Calories 190 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 77mg 26%
Sodium 188mg 8%
Potassium 136mg 4%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 2g
Protein 7g 14%
Vitamin A 5%
Vitamin C 18%
Calcium 10%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.