This Keto Cranberry Upside-Down Cake is a great Thanksgiving or holiday dessert that will please both keto and non-keto eaters. It’s low in carbs, gluten-free, and full of flavor!
Enjoy a low-carb cranberry upside-down cake that features a perfectly caramelized cranberry topping and a moist, buttery almond flour cake. It balances the tartness of the cranberry with the sweetness of the caramelized brown sugar substitute beautifully.
Making keto cranberry upside-down cake is quick and easy and results in a beautiful dessert making it the perfect ketogenic dessert for all occasions! It would also make a great keto brunch recipe for family gatherings.
Keto Cranberry Upside Down Cake
If you’ve never had an upside-down cake, it’s basically a cake that is baked with its toppings at the bottom of the pan or “upside down”.
After baking it’s flipped over to reveal the fruit topping that caramelizes and seeps into the cake. It makes for a fruity, moist cake, that looks very festive and high effort without much work at all.
I have many fond memories of Christmas when my grandmother would make her pineapple upside-down cake. I always loved how pretty it looked and how moist the cake was!
So this year I decided I wanted to take inspiration from her lovely cake and make a sugar-free, low-carb version, except with cranberries. And boy was it a hit! The tartness of the cranberries paired with the warm brown sugar substitute makes for the perfect sauce that sweetens the cake perfectly!
How To Make A Keto Cranberry Upside Down Cake
Making this beautifully festive keto-friendly upside-down cake is so easy you’ll be wanting to make it all the time!
You’ll start by preheating the oven to 325 degrees and melting half a cup of butter and setting it aside to cool. Now, this baking temperature is lower than most cake recipes, this is to be sure that the topping doesn’t burn while the cake bakes.
In a large bowl, you’ll mix all your dry ingredients for the cake and set it aside. Then in your skillet, you’ll prepare the cranberry topping by melting the butter and brown sugar substitute, whisking until smooth and bubbly.
This will take anywhere from two to three minutes. At this point, you’ll add the cranberry into the mixture and stir to evenly coat the cranberries.
Then you simply finish making the cake batter by adding the cooled melted butter, sour cream, and eggs to the dry ingredients and combine well.
You’ll notice that the batter itself does not have any sweetener. This is because the topping will seep into the cake as it bakes which will result in a sweet and moist cake.
Next, you’ll spread the cake batter on top of the cranberry mixture in the cast-iron skillet. The cake is then baked 40-50 minutes, or until the top of the cake is lightly browned and the cake is firm to the touch.
Once the low carb cranberry upside cake is baked it will need to cool slightly before flipping the cake onto a plate. I promise it sounds scarier than it is!
How To Flip An Upside Down Cake
Once the cake is baked and has cooled for about 15 minutes, run the blade of a sharp knife along the side of the cake to help with the release.
It’s important to release the cake when it’s still warm to prevent it from sticking to the pan. If you allow the cake to cool too long, the cake will stick to the bottom of the pan.
To flip the cake, use oven mitts and place a serving plate on top of the cast-iron skillet. Hold the cake pan firmly and quickly turn it upside down.
If any of the cranberry topping sticks to the pan, firmly tap on the bottom of the cake pan with the back of a knife or wooden spoon. Use a spatula to get any topping that might stay stuck to the bottom of the pan and place it onto the cake.
Ingredients You’ll Need To Make Cranberry Keto Upside Down Cake
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Note that the full printable recipe is at the bottom of the page.
- Almond flour finely milled
- Brown sugar substitute
- Baking powder
- Sea salt
- Ginger powder
- Unsalted butter
- Sour cream
- Fresh or frozen cranberries
The Best Sugar Substitute For Keto Cranberry Upside Down Cake
When it comes to deciding which sugar substitute to use for this no sugar upside-down cake, I have a few favorites for you to choose from.
although you can use their white granulated sweetener exclusively it will not have the same depth of flavor.
Having said that, I’m also partial to the brand Swerve brown sugar which is an erythritol blend. Similar to Lakanto it uses sugar alcohols and has a 0 % impact on blood sugar.
Surkin gold is another delicious substitute for brown sugar and one I have also used. I find the texture of Surkin is closest to traditional brown sugar.
If you’re a fan of upside-down cakes, you may want to also try our keto rhubarb upside-down cake for more of the same.
And don’t forget to check out our entire collection of keto cakes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books
In case you didn’t know we have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
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Keto Cranberry Upside Down Cake
- 2 cups of almond flour finely milled, measured, and sifted
- 2 teaspoons of baking powder
- 1 1/4 teaspoon of sea salt
- 1/2 teaspoon of ginger powder
- 3/4 cup unsalted butter
- 1 cup of sour cream
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 12 oz bag cranberries, fresh or frozen
- 1/2 cup brown sugar substitute
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon orange extract
- Pre-heat oven to 325 degrees
- Cake batter dry ingredients: In a large mixing bowl, combine the measured and sifted almond flour, baking powder, and sea salt. Set aside.
- Using a 10-inch cast-iron skillet cook over medium heat on the stovetop the 1/4 cup of butter, 1/4 teaspoon of sea salt along with 1/2 cup and brown sugar substitute. Whisk the mixture until smooth and bubbly, about 2-3 minutes. Turn off the stove and set it aside.
- Add the cranberries to the cast-iron skillet along with the butter mixture and stir well being sure to cover the cranberries with the butter and brown sugar substitute mixture.
- Proceed to finish the cake batter. Melt the remaining 1/2 cup butter and set it aside to cool.
- Cake batter wet ingredients: In a medium-sized bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined.
- Fold the butter and sour cream mixture into the batter dry ingredients. Mix until well incorporated. Note that the cake batter does not have any sweetener, this is intentional since the sweet cranberry topping will seep into the cake as it bakes and sweeten the cake.
- Spread the cake batter to the top of the cranberry mixture in the cast-iron skillet.
- Bake for 40 minutes to 50 minutes, or until the top of the cake is lightly browned and the cake is firm to the touch.
- Place the cast-iron skillet on a wire rack, and cool slightly for 15 minutes. Then run a sharp knife along the sides of the cake to help release the cake. Place a large plate over the top of the pan and quickly turn it upside down. It's important to remember to release the cake while it is still warm to prevent it from sticking to the pan.
- Lift the plate and if any of the toppings stick to the pan, firmly tap on the bottom of the cake pan with the back of a knife or wooden spoon. Use a spatula to pat any topping that remains stuck to the bottom of the pan and place it onto the cake.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
This cranberry upside-down cake can be baked in a 10-inch cake pan. To do so you will need to grease the cake pan well with butter on all sides and bottom. Then in a skillet pan over medium heat, mix 1/4 cup of butter, 1/4 teaspoon of sea salt along with 1/2 cup and brown sugar substitute, and cook the mixture whisking at all times until smooth and bubbling, about 2-3 minutes. Add the butter mixture to the bottom of the greased cake pan and then add the cranberries on top of the butter mixture. Once this is done you will add the cake batter to the top of the cake and bake for 40-50 minutes.
The recipe calls for a brown sugar substitute but if you can also opt to use a granulated sugar substitute if that is not easily available.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 25.21gSaturated Fat: 10.7gTrans Fat: 0gCholesterol: 66mgSodium: 112mgCarbohydrates: 6.9gNet Carbohydrates: 4.1gFiber: 2.8gSugar: 0.5gProtein: 6g