Description
A vibrant keto-friendly dessert featuring a jammy strawberry topping and a moist vanilla crumb. This upside-down cake uses sugar-free jello and marshmallows to create a decadent, gooey texture without the carbs.
Ingredients
- 1 cup Almond flour
- 1/2 cup Granulated sweetener substitute
- 1 lb Fresh strawberries, sliced
- 1 package (0.3 oz) Sugar-free strawberry jello mix
- 1/2 cup Sour cream
- 1 tsp Vanilla extract
- 1 cup Sugar-free mini marshmallows
- 1/2 cup Butter, softened
- 2 Large eggs
- 1 tsp Baking powder
- 1 pinch Salt
- 1/2 cup Crushed sugar-free vanilla sandwich cookies
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 square pan, lining it with parchment paper for easy release.
- In a large bowl, whisk together softened butter, sweetener, and eggs until smooth.
- Stir in vanilla extract and sour cream, then gently fold in almond flour, baking powder, and salt until just combined.
- Sprinkle half of the strawberry jello powder into the bottom of the pan and layer sliced strawberries over it.
- Top the strawberries with the remaining jello powder and an even layer of sugar-free marshmallows.
- Pour the cake batter over the layers and smooth the top with a spatula.
- Bake for 25-30 minutes until golden and the center springs back when touched.
- Cool in the pan for 10 minutes before inverting onto a serving plate and peeling away the parchment.
Notes
To ensure the cleanest presentation, allow the cake to rest for the full 10 minutes before flipping so the jello has time to set the fruit. Using room temperature ingredients like eggs and sour cream will help the batter emulsify better for a more consistent crumb. Store any leftovers in an airtight container in the refrigerator to keep the fruit layer fresh.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American