Cranberry Upside Down Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An upside-down cake with tart cranberries and a caramel-like topping, sweetened with keto-friendly ingredients. Nut-free and lower in carbs than traditional versions. A special dessert for holiday celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 4 tbsp butter
- 1/4 cup brown sugar replacement
- 1/4 cup allulose ((or BochaSweet))
- 12 ounces fresh cranberries
- 3/4 cup coconut flour
- 2/3 cup granular sweetener (erythritol recommended)
- 1/4 cup unflavoured whey protein powder (or egg white protein powder)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 6 large eggs
- 1/2 cup butter (melted)
- 1 tsp vanilla extract
- Water as needed (I used 1/4 cup)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 126mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 32mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.