Description

A nostalgic and healthy twist on a classic dessert, this keto-friendly upside-down cake features a vibrant strawberry glaze over a tender almond flour crumb. It is a simple, sugar-free treat that brings the warmth of heritage baking to any modern kitchen.

Ingredients

4 tablespoons softened butter
1/2 cup granulated sweetener
3 large eggs
1 1/4 cups almond flour
1 1/2 teaspoons baking powder
3/4 cup sour cream
2 teaspoons pure vanilla extract
1 cup fresh strawberries, sliced
1 box sugar-free strawberry jello
1 cup sugar-free mini marshmallows
4 to 5 vanilla sandwich cookies, halved
1 pinch salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9 square baking pan, lining the bottom with parchment paper for an easy release.
In a large mixing bowl, whisk together the softened butter, granulated sweetener, and eggs until smooth, then stir in the vanilla extract and sour cream.
Gently fold in the almond flour, baking powder, and a pinch of salt until the batter is just combined, being careful not to overmix.
Prepare the fruit base by sprinkling half of the dry strawberry jello mix into the pan, followed by a layer of sliced strawberries, the remaining jello mix, and the mini marshmallows.
Spread the cake batter evenly over the marshmallow and fruit layers and bake for 25 to 30 minutes until a toothpick comes out clean.
Allow the cake to rest for about 10 minutes before carefully inverting it onto a serving plate to reveal the caramelized strawberry top.

Notes

To ensure the best results, make sure your sour cream and eggs are at room temperature to prevent the butter from curdling in the batter. For an extra clean flip, let the cake sit undisturbed for the full cooling period to allow the gelatin glaze to set firmly against the fruit.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American