The Pineapple Upside-Down Cake may reign supreme as far as upside-down cakes go, but this keto dessert takes advantage of the delicious and low-glycemic peach! It’s a delicious, moist cake with a caramely top made with allulose, a natural sugar alternative. This beautiful show stopper has a flavor and texture that nobody would guess was grain and sugar-free.
On the Ingredients
- Peaches are a variety of stone fruits. They are high in antioxidants and vitamins. They’re low on the glycemic index and may have some interesting additional health benefits. Due to the fiber content, peaches may help digestion. Peach skin is rich in carotenoids and caffeic acid, which have potential cancer-fighting properties. (Read more about the health benefits.)
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
- Allulose is a naturally occurring sugar found in figs, raisins, wheat, maple syrup, and molasses. However, the amount found in these foods is so small that it’s synthesized from fructose for commercial use. However, it doesn’t affect the body the same way as fructose. It doesn’t crystalize like monk fruit and erythritol so you can make caramel with it.
On the Ingredients
You can use other kinds of fruit with this recipe too, such as pears or apricots.
Keto Peach Upside-Down Cake
8
servings30
minutes50
minutes1
hour20
minutesThe Pineapple Upside-Down Cake may reign supreme as far as upside-down cakes go, but this keto dessert takes advantage of the delicious and low-glycemic peach! It’s a delicious, moist cake with a caramely top made with allulose, a natural sugar alternative. This beautiful show stopper has a flavor and texture that nobody would guess was grain and sugar-free.
Ingredients
6 ripe peaches
1/4 cup butter + 1 tbsp
1/2 cup allulose
1 cup pecans
3 cups almond flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground ginger
2/3 cup monkfruit sweetener
4 1/2 tsp baking powder
1 tsp salt
2/3 cup milk
6 eggs
3 tsp vanilla extract
Directions
- Preheat the oven to 350° F. Slice the peaches in half lengthwise and remove the pits. Slice off the backs each half, so they are about 1/2 an inch thick, with two flat sides.
- Heat a 9” cast iron skillet over medium heat and melt 1 tbsp of butter. Place the peaches in the pan, so the pit sides face up, and use one of the other slices in the center.
- Cook at medium heat until the bottoms of the peaches begin to brown. Remove the peaches and set them aside on a plate.
- Melt the rest of the butter in the pan, then add the allulose. Continue to cook while stirring the mixture with a wooden spoon. It will get foamy, and the color will deepen. When it becomes a thick, dark caramel brown syrup, turn off the heat and carefully place the peach slices in the syrup, pit side down.
- Arrange the pecans in all the gaps between the peaches. Set aside while assembling the cake batter.
- Combine the almond flour, spices, monkfruit, baking powder, and salt. Add the eggs and milk, whisking to a smooth batter. Pour the batter over the top of the peaches and syrup. Smooth the top and place it in the oven.
- Bake for 35-40 minutes, until the cake, is golden brown and a toothpick or skewer inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then run a butter knife around the edge. Place a large plate facedown on the cake and carefully turn both upside-down. The cake should separate from the skillet, leaving you with a beautiful upside-down cake.
- Serve and enjoy!
