Keto Strawberry Rhubarb Upside Down Cake

Step by Step Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

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

7. 7

   Slowly mix in dry ingredients to the wet ingredient.

8. 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. 9

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

10. 10

    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.

11. 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.