Most people think of pineapple when they hear the words "upside down cake," but pineapple isn't the most keto of fruits. I made this recipe to use up what was left of the cranberries in my mom's freezer from Christmas so I could bring it to a family New Year's Eve gathering.

This recipe uses low-carb unsweetened fresh (or frozen) cranberries instead making it a much more keto-friendly (not to mention prettier) option that also hits the right notes for the holiday season if you want to make it a feature dessert around that time of year. Or if it's summer and cranberries are just not available, you can do this same recipe with chopped rhubarb or blackberries, as they both have around the same net carbs. If you try using a sweeter fruit like strawberries or raspberries, you might want to reduce the amount of sweetener accordingly to account for the difference.

Keto Cranberry (Blackberry or Rhubarb) Upside-Down Cake Recipe

Topping Ingredients:

  • 2 tablespoons butter, softened
  • 2 tablespoons erithrytol, powdered in a spice/coffee grinder
  • 10 drops <" target="_blank">liquid stevia
  • 1 teaspoon ground cinnamon
  • 2 cups cranberries fresh or frozen (*May also use chopped rhubarb or blackberries)

Cake Batter Ingredients:


  1. Preheat oven to 350F. Spray a 9-inch round cake pan with cooking spray and line with parchment paper.

  2. In a small bowl, mix together the butter, erithrytol and liquid stevia of the topping ingredients. Spread softened butter mixture in the bottom of the lined cake pan. Sprinkle with the cinnamon. Put the cranberries in a single layer on top.

  3. In a medium mixing bowl, sift together almond flour, coconut flour, baking powder, cinnamon and salt.

  4. In a large mixing bowl, cream together the cream cheese, butter, and erithrytol with an electric mixer on low. Add in eggs one at a time then add liquid stevia, and vanilla, mixing until fully incorporated. Slowly add almond milk, continuing to blend until fully incorporated.

  5. Gradually mix dry ingredients on low until smooth. Gently spread over the cranberries in the cake pan.

  6. Bake on middle rack for 35-40 minutes or until the center is set and the top is golden. Cool for 20 minutes. Run a knife around the edge of the cake pan and then invert into a serving platter. Carefully peel off the parchment. Serve immediately or store in the fridge.

Which low-carb fruit will you try in this keto upside-down cake recipe? I would love to hear how it goes in the comments, or if you make it and post pics on Instagram, please tag me so I can see your beautiful creations. :)