Easy Sugar Free Vanilla Upside Down Cake (Keto, Gluten Free)

5 from 1 vote

Easy Sugar Free Vanilla Upside Down Cake (Keto, Gluten Free)

If you love vanilla sponge you’re going to enjoy these Easy Low Carb Vanilla Upside Down Cakes. Fluffy light and a classic keto vanilla sponge, topped with a quick and easy chocolate ganache. You could also serve with whipped cream, yogurt, coconut yogurt or a berry coulis, if you prefer.

Perfect for if you have guests over and want a really easy pretty dessert or if you just love to snuggle up and watch Netflix. The single serve portions means you won’t over indulge either.

Prep Time 15

Cook Time 45

Servings cakes

Calories 253kcal

Author Jo Harding

Equipment

Silicone Mold

Ingredients

Cake

5 large eggs separated
½ cup Swerve granulated erythritol
½ cup almond flour
5 tablespoon coconut flour
2 teaspoon baking powder gluten-free
5 tablespoon coconut oil melted (or butter or ghee)
1.5 teaspoon vanilla extract sugar-free
½ cup almond milk unsweetened

Optional Ganache

⅓ cup heavy cream
¾ tablespoon unsalted butter (or coconut oil)
50 g dark chocolate (at least 85%)

Instructions

To Make the Cake

Preheat the oven to 355F / 180C / 160fan.
Beat the egg yolks and the low-carb sweetener using an electric whisk until pale in color
and light.
Place all the dry ingredients together in a mixing bowl (almond flour, coconut flour and
baking powder). Stir to combine.
Add the wet ingredients to the dry (coconut oil, butter or ghee, vanilla, egg yolk mix). Stir to
combine. Add the almond milk and stir.
Whisk egg whites using an electric whisk until fluffy and peaks form.
Fold the egg whites through the batter.
Spoon the mix into a silicone mold, leaving a little space at the top as they will rise in the
oven. I like to grease the mold with a spray of oil just in case.
A silicone mold will stop the upside down cakes from sticking.
Bake for 20 - 22 minutes or until you can insert and remove a tooth pick without crumbs
sticking. Remove from the oven and allow to cool for 10 minutes before popping out of the
mold and allowing to fully cool on a wire rack.

To Make the Ganache

Heat the cream and butter on a low heat until hot (not bubbling). Turn off the heat and add
the chopped dark chocolate or sugar free dark chocolate chips and allow to stand for 3 - 5
minutes. Stir quickly with a balloon whisk until glossy and smooth.
Slice the risen top off the cakes (so they are flat) and turn upside down. Eat the cut off bit too! Spoon the ganache over the Low Carb Vanilla Upside Down Cakes and Enjoy!

Storage

Storage: Airtight Tupperware for up to 3 days.

Notes

Nutrition Info does not include ganache.

Net Carbs: 3g

Nutrition