This Keto Cranberry Upside Down Cake features a super fluffy gluten-free yellow cake with a bright zing of fresh cranberries that caramelize perfectly. It's the best keto dessert for Thanksgiving, Christmas, or even New Year's Eve that everyone will love.
Preheat your oven to 350°F (180°C).Using butter or non-stick spray, lightly grease the sides of a 9-inch round cake pan or an 8x8-inch square baking pan. Cut a piece of parchment paper to fit the bottom of the pan and press it into place.
Prepare the Topping
In a medium saucepan, melt the 4 tbsp of butter over low to medium heat. Once melted, stir in the brown sweetener replacement.
4 tbsp butter, 1/2 cup brown sweetener replacement
Bring the mixture to a gentle boil, stirring constantly to ensure the sweetener dissolves evenly. Let it cook for about 3 minutes.
Carefully pour the butter-sweetener mixture into the prepared pan, ensuring it covers the entire bottom.
Arrange the fresh cranberries over this mixture.
12 ounces fresh cranberries
Make the Cake Batter
In a large mixing bowl, whisk together the eggs, slightly cooled melted butter, almond milk, and vanilla extract. Whisk for about 3 minutes until the mixture is frothy.
6 large eggs, 1/2 cup unsalted butter, 1/4 cup almond milk, 1 tsp vanilla extract
In a separate bowl, combine the coconut flour, sweetener, baking powder, cinnamon, and salt. Mix well to combine.
3/4 cup coconut flour, 2/3 cup sweetener, 2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt
Gradually add the dry ingredient mixture to the wet ingredients, mixing continuously until the batter is smooth with no visible lumps.
Gently pour the batter over the cranberries in the pan, using a spatula to spread it out evenly without disturbing the cranberry layer.
Bake the Cake
Bake for approximately 30 minutes. Check the cake starting around the 25-minute mark: it should be golden brown on top, and a toothpick or cake tester inserted into the center should come out mostly clean, with maybe a few crumbs.
Once baked, remove the cake from the oven and place it on a cooling rack. Allow the cake to cool in the pan for about 10 minutes.
Run a butter knife around the edge of the cake to loosen it. Place a serving plate or platter over the top of the pan. Using oven mitts, carefully flip the pan and plate together, allowing the cake to settle onto the plate. Gently lift off the pan and remove the parchment paper.