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.
Preheat oven to 350º Fahrenheit. Grease a 8" x 8" square glass baking dish or a 9" round deep dish pie pan.
In a medium mixing bowl, whisk together the stevia/erythritol blend, the xanthan gum, and the sea salt.
Add the strawberries and rhubarb to the mixture. Stir to coat.
Transfer the coated strawberries and rhubarb to the prepared baking dish.
In a medium mixing bowl whisk together the almond flour, stevia/erythritol blend, baking soda, and sea salt.
In a separate bowl, whisk together the almond milk, eggs, whiskey, and vanilla extract. Slowly stream in the melted butter while whisking.
Pour the wet ingredients into the dry ingredients.
Stir to mix thoroughly.
Spread the batter over the strawberries and rhubarb.
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.
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.
Serve cake warm or cold. Cover and refrigerate any leftovers.
Serving size: 1/8th of the cake.
Fat (g): 15
Carbs (g): 7
Fiber (g): 3
Protein (g): 7
Net carbs (g): 4