Plum Upside-Down Cake
Plum Upside-Down Cake for Breakfast? Yes, Please! The sun-ripened plums in this buttery cake are plump perfection with a bit of tartness in the skin that compliments the brown Swerve caramel topping. This moist and low-carb carb cake is delicious with Santa Rosa plums, but feel free to swap them out for berries, apricots or peaches.
Plum Upside-Down Cake
Makes 9″ round cake
Ingredients:
Topping:
1/2 cup Swerve Sweetener, Brown
1/4 cup unsalted butter, melted
5-7 plums, stones removed and sliced
Cake:
1 3/4 cups almond flour
2/3 cup Swerve Granular Sweetener
1 tsp baking powder
3 large eggs, room temperature
1/3 cup unsalted melted butter
2/3 cup milk, or unsweetened almond milk
1 tsp vanilla extract
Directions:
Preheat oven to 325F and grease a 9” round cake pan.
Topping:
In a small bowl, stir together the brown sugar Swerve and melted butter until well combined. Spread over the bottom of the prepared pan. Arrange sliced plums in concentric circles over the brown sugar mixture and set aside.
Cake:
Whisk together the almond flour, granulated Swerve, and baking powder in a bowl.
Mix together the eggs, melted butter, milk, and vanilla extract in a separate bowl.
Add the dry ingredients to the wet ingredients and mix to combine.
Spread the batter evenly over the plum topping. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch.
Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake.
A twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.
Carrie Fehr 