Strawberry Upside Down Cake (Sugar-Free)
Enjoy a quick and delicious Strawberry Upside Down Mini Cake that's perfect for a keto-friendly treat, easily made in the microwave.
Servings: 2 Servings
Calories: 165kcal
Ingredients
- 1 Tablespoon Butter melted
- 1 Egg beaten
- 1 Tablespoon Sour cream
- 2 Tablespoons Almond Flour
- 1 Tablespoon Coconut flour
- 2 Tablespoons Swerve Confectioners Sugar Substitute
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
- ¼ Cup Strawberries diced
Instructions
- Grease two microwave safe ramekins and set aside.
- In a mixing bowl, combine the butter, egg, sour cream, almond flour, coconut flour, Swerve sugar substitute, baking powder, baking soda and vanilla extract. Whisk until the ingredients are completely combined.
- Line the bottom of each ramekin with a layer of chopped strawberries.
- Divide the batter between the two ramekins, and spread it evenly on top of the layer of strawberries.
- Microwave the ramekins on high for 90 seconds. If still wet on top, microwave for an additional 20 seconds.
- Let the ramekins sit for one minute, and then flip over onto a plate.
- Serve immediately with fresh strawberry slices for garnish, or with some sugar-free whipped cream.
Notes
Note: Nutritional facts are calculated without whipped cream or additional strawberries.
Nutrition
Serving: 1Mini Cake | Calories: 165kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Fiber: 3g