Never had pineapple upside-down cake because I'm not a fan of pineapple but when I made this Keto Rhubarb Upside-down cake I was so surprised at how delicious it was, I almost wanted to try pineapple upside-down cake (almost, lol). Because rhubarb is so low carb it's the perfect for this upside-down cake recipe which is only 3g Net carbs for 1/12th of a 9x13 cake. You can definitely make this with other fruits but may need a smaller portion to stay within your daily carb goals. Unlike the rhubarb, most other fruit you use, may not need to be cooked prior to baking but you still have to cook the sugar syrup until thick.
For the syrup I used allulose, it is the only sweetener that will not crystallize when it is heated. You can use an erythritol but you may have a crunchy topping on the cake and the cake may not be as moist. But you don't have to cook erythritol as much as the allulose. For a 9x13 cake pan you want to cook the one pound of rhubarb in the sweetener and butter mixture until soft then continue to cook the syrup after all the rhubarb is removed until you get about a 1/2 Cup of liquid. You will know when you are getting close because it will start to smell like caramel. I used a little orange juice in the syrup and cake for an extra little flavor enhancer but it definitely isn't necessary. I would add a few tablespoons of vanilla extract if you aren't using the orange juice and zest in the syrup. Then just use the normal 2 tsp. of vinegar in the low carb milk to make a keto buttermilk.
I used my keto vanilla cake recipe as the cake part of this keto upside-down cake with just a few adjustments. The main one being adding extra xanthan gum to make the batter nice and gloopy thick. Different brands of xanthan gum can have different gelling strengths. My original keto vanilla cake recipe called for 1 tsp. of xanthan gum but when I switched to a newly bought xanthan gum it made my batter entirely too thick, so I've been cutting the xanthan gum in half when I make all my keto recipes. But for this batter I used 1 tsp. of xanthan gum and it made it the exact right consistency for the batter to stay above the rhubarb syrup on the bottom of the pan. If you aren't sure if your xanthan gum is strong or not, I would start with 1 tsp. then once everything is really well mixed if it's not a thick gloopy consistency sprinkle another 1/2 tsp.-1 tsp. over the batter in the mixing bowl and whisk vigorously until well combined and thick.
The first ingredients in the cake batter are butter and sweetener. For this recipe I definitely recommend either butter or a solid coconut oil. You need this batter to be thick and if you use avocado oil, the batter will be thin and will have to add a lot of extra xanthan gum to the batter thick enough to work. The sweetener I like to use in granular monkfruit/erythritol blend. Any 1:1 alternative erythritol sweetener will work in this recipe. Allulose blends are not a good option for certain baking because it makes baked goods hold moisture and brown too fast. You can minus the sweetener quite a bit if you like desserts less sweet. If you use less than 1/2 cup of a 1:1 sweetener I believe you may need to up the dry ingredients a bit to make up for the lack of bulk from the sweetener.
My preferred flours of choice are coconut flour and whey protein isolate. I have not experimented with it but the internet says you can use 3x the amount of almond flour in place of the coconut flour. I haven't found an equal replacement for the whey protein isolate yet. Some have had success swapping it for egg white protein powder in a few of my recipes but other recipes haven't worked. I haven't figured out an egg free version. I have figured out a dairy free version, it is below after the dairy version.
My whey protein isolate of choice is Isopure I always have the unflavored, creamy vanilla and dutch cocoa on hand for recipes. These are the only 0 carb flavored whey protein isolates I have found on Amazon. I have used perfect keto, keto chow and quest protein powders in baking and they have all worked, they just add some extra carbs to the final product. If you want to use unflavored whey protein instead of the vanilla, I would up the sweetener a bit if you prefer sweeter keto bake goods and even more xanthan gum.
For the liquid I make my own keto buttermilk using so delicious coconut milk and vinegar. For this particular recipe I used 1 Tbs. of Orange juice to make the keto buttermilk but you can also use lemon juice. If you don't have orange or lemon juice, you can just use the vinegar to make the keto buttermilk. You can use any milk you like but different milks my add carbs to the recipe. Heavy cream has 6-8g of carbs per 1 cup. You can use half heavy cream and half water to cut the carbs down for this recipe. But you can also use almond, oat, flax, cashew milk etc.
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Keto Rhubarb Upside-down Cake Recipe
For the Syrup:
160g/1 Cup Allulose
56g/2oz/4 Tbs. Salted Butter
Zest of half and orange + 1 Tbs. Orange Juice (optional)
1 tsp. Vanilla Extract (if not using orange juice)
1 Lb./448g- Rhubarb
For the Cake Batter:
5oz./140g/1/2 Cup+2 Tbs.- Solid Coconut Oil/Softened Salted Butter
180g/2/3 Cup+1/4 Cup - Granular 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs )
4 Eggs (Room Temp)
2 tsp. Vanilla Extract
1 1/4 Cups/10 oz. Keto Buttermilk-2 tsp Vinegar + Alternative milk of Choice or can use the zest from half and orange 1 Tbs. Orange Juice in place of the vinegar
120 g/approximately 1-1/2 Cups - Vanilla Whey Protein Isolate (Isopure Creamy Vanilla=0 Carbs)
75 g/approximately 1/2 Cups + 2 Tbs. - Coconut Flour
1 tsp. Baking Powder
1-2 tsp. Xanthan Gum (enough to make a stiff batter) (Image above)
1-1/2 tsp. Baking soda
2 tsp. Vinegar
Instruction:
Pull eggs out of the refrigerator, measure out and make the buttermilk, measure out butter and granular sweetener into a stand mixer with the whip attachment, weigh/measure, sift and whisk dry ingredients together, minus the baking soda
Measure the allulose, butter and orange juice or vanilla into a large sauté pan and set onto the stove
Prep the rhubarb into 3 inch long pieces and fit them into the 9x13 pan using 4 pieces down the long edge and filling in the rest until you get 448g or 1 pound of rhubarb, cutting any very thick pieces in half to make them all close to the same size and enough to cover the bottom of the 9x13 (image above)
Spray and line the bottom of the 9x13 pan with parchment paper then spray the parchment paper as well
Once everything is prepped and ready to go, turn the sauté pan to medium and dissolve the sweetener and melt the butter together and turn on the mixer to whip together the sweetener and butter until light and fluffy
Add the rhubarb to the melted sweetener and sauté on medium low until it begins to soften
When you feel a piece of rhubarb getting soft, pull out of the sweetener mixture and place into the prepped 9x13 pan
Once all the rhubarb is in the 9x13 pan continue to cook the sweetener syrup until you have about a half cup of liquid left and it begins to smell like caramel and preheat your oven to 350 degree and place a sheet pan on the bottom rack under where the cake is going to bake
While the syrup is cooking, scrap down the butter and sweetener a few times, once it is fluffy then add the eggs one at a time scraping down a few times in between and add the vanilla extract
When the syrup is down to a half cup of liquid, pour evenly over the sautéed rhubarb and let cool while you finish the cake batter
Once the eggs are all combined, alternate the buttermilk and dry ingredients in 3 additions, scraping down in between each addition, take off the mixer
Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and stir in making sure it is mixed well
Dollop the batter around the edges of the 9x13, trying to keep as much syrup on the bottom as possible and trying not to move the rhubarb around to much
Continue around and to the center with batter until completely covered then even out the batter with the spatula (images above)
Bake for 28-35 minutes, rotating half way through to bake evenly, it is done when it bounces back when touched in the middle, feels solid and is a nice golden brown
Let cool for 15 minutes then loosen the sides of the cake with a spatula then place the serving platter on top of the pan and flip in one fluid motion and pull the pan and parchment off the cake
Let cool for 5-10 minutes then cut into 12 pieces, 4x3 and serve with some keto vanilla ice cream or stabilized keto whipped cream
If not serving right away, let cool to room temperature and refrigerate, c an reheat in the microwave on 50% power for 30 seconds to 1 minute or pull out an hour before serving to come to room temperature, it is best at room temperature or warm
Keto Vanilla Bean Ice Cream Video- https://youtu.be/YJGW4pS3M7M
Keto Sweetened Condensed Milk Ice Cream- https://youtu.be/F9DhbF78Kik
Keto Stable Whipped Cream- https://youtu.be/KAcoVoEGjMk
Macros for 1/12 With 1 oz. Orange Juice:
220 Calories
16g Fat
21g Total Carbs
3g Fiber
15g Sugar Alcohol
3g Net Carbs
12g Protein
Dairy Free Cake Recipe
6oz./168g/3/4 Cup- Solid Coconut Oil
120g/1/2 Cup+2 Tbs. - Granular 1:1 Erythritol Sweetener Blend (Sweetener Video to explain why I use this sweetener- https://youtu.be/vvSSp3kgyCs )
4 Eggs (Room Temp)
2 tsp. Vanilla Extract
1/2 Cup/4 oz. Keto Buttermilk
30 g/1 Scoop Beef Protein Isolate
84 g/approximately 1/2 Cups + 3 1/2 Tbs. - Coconut Flour
1 tsp. Baking Powder
1-2 tsp. Xanthan Gum
1-1/2 tsp. Baking soda
2 tsp. Vinegar
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