Keto Strawberry Rhubarb Upside Down Cake

Keto Strawberry Rhubarb Upside Down Cake Directions

• 1
  Preheat oven to 325 degrees and grease the bottom and sides of a large bundt pan.

  
• 2
  In a medium bowl, mix together rhubarb, strawberries, arrowroot powder, and the 1/4 cup erythritol or monk fruit sweetener. Set aside.

  
• 3
  In a small bowl, sift together flours, baking powder, and salt. Set aside.

  
• 4
  In a large bowl, whip butter with an electric mixer until light in color and fluffy (about 3-4 minutes of mixing).

  
• 5
  Add 1/2 cup erythritol or monk fruit sweetener and lemon zest continue mixing until fluffy. Then take out 1/4 cup of the butter mixture to use for later.

  
• 6
  Add eggs, mixing in one at a time. Mix in sour cream, lemon juice and vanilla unti combined.

  
• 7
  Slowly mix in dry ingredients to the wet ingredient.

  
• 8
  In a saucepan over medium heat, add the 1/4 cup of reserved butter with the golden monk fruit. Whisk until bubbly (about 2-3 minutes). Remove from heat. Pour in the bottom of the bundt pan.

  
• 9
  Spoon strawberry mixture and juices on top of the sweetened butter layer.

  
• 10
  Scoop cake batter on top of fruit layer and spread out evenly. Bke at 325 for about 45 minutes or until cake is firm to the touch.

  
• 11
  Let cool in the bundt pan for about 30 minutes after removing it from the oven. Loosen from the sides if need before flipping over.