Keto Strawberry Rhubarb Upside Down Cake
Two of America's classic fruit and vegetable pairing married together to form the ultimate moist, spongy strawberry rhubarb keto cake. Top with sugar-free whipped cream or ice cream for a slice of the best summertime keto dessert!
Keto Strawberry Rhubarb Upside Down Cake Ingredients
Keto Strawberry Rhubarb Upside Down Cake Directions
Preheat oven to 325 degrees and grease the bottom and sides of a large bundt pan.
Get a medium bowl
In a medium bowl, mix together rhubarb, strawberries, arrowroot powder, and the 1/4 cup erythritol or monk fruit sweetener. Set aside.
Get a small bowl
In a small bowl, sift together flours, baking powder, and salt. Set aside.
Get a large bowl
In a large bowl, whip butter with an electric mixer until light in color and fluffy (about 3-4 minutes of mixing).
Mix until fluffy
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.
Add eggs, mixing in one at a time. Mix in sour cream, lemon juice and vanilla unti combined.
Mix in dry ingredients
Slowly mix in dry ingredients to the wet ingredient.
In a saucepan
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.
Add strawberry mixture
Spoon strawberry mixture and juices on top of the sweetened butter layer.
Scoop cake batter on top of fruit layer and spread out evenly. Bake at 325 for about 45 minutes or until cake is firm to the touch.
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.