keto low carb berry upside down skillet cake on a glass cake plate

Berry Upside Down Skillet Cake (Low Carb)

Quick and easy, this low carb Berry Upside Down Skillet Cake recipe makes a delicious keto-friendly dessert or brunch item. This one is so simple to throw together and comes out of the pan with a beautiful presentation! Serve with a dollop of whipped cream or a scoop of ice cream–this dessert makes the perfect treat.

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Best Skillet Upside Down Cake Recipe – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

overhead picture of keto low carb berry upside down cake

If there’s one thing I love, it’s an easy dessert. But, I love the recipe even more if it’s pretty. This low carb, keto-friendly Berry Upside Down Skillet Cake is exactly that kind of recipe. Simple to throw together and stunningly beautiful on a nice cake plate with a little dusting of powdered erythritol.

The upside down cake is a genius concept, but even more so when you add in the idea of baking it in a skillet. You are essentially throwing everything into a pan, flipping it over after it’s baked, and waiting for the oooh’s and ahhh’s to come rolling in. Traditionally, an upside cake is made with pineapple, but it doesn’t have to be. Nearly any fruit works beautifully in this simple cake. Just be sure it fits into your dietary choices.

It’s not easy to find a dessert that appeals to everyone, but berries and cake are pretty much a win-win. Especially when you top this cake with whipped cream. In my mind, that’s a must.

However, if you are looking for something simple, fast, and chocolate based, don’t miss my Chocolate Peanut Butter Mousse. You can have an easy, elegant dessert in 5 minutes. If you have a little more time, my Molten Chocolate Lava Cakes are worth the extra 20 minutes!

Need simple keto desserts for a crowd? No Bake Chocolate Peanut Butter Pie or Citrus Ricotta Almond Cake is perfect in a pinch and so easy to make. Those are two desserts that people will be convinced you spent hours on that are ready in no time. 

But, if you want true simplicity, this easy, low carb, gluten-free berry dessert really is a piece of cake.

slice of low carb berry skillet cake on a white plate

How to Make Low Carb Berry Skillet Cake

Ingredients

  • Butter
  • Berries — blackberry, blueberry, raspberry, strawberry
  • Brown erythritol
  • Granular erythritol
  • Egg
  • Almond flour
  • Baking powder
  • Baking soda
  • Salt
  • Greek yogurt, plain

Directions

Preheat oven to 350 degrees. Melt the butter in a 10 inch non-stick skillet over medium low heat until it turns a nut-brown color. Pour butter into a medium mixing bowl and set aside. Sprinkle the brown erythritol evenly over the bottom and pour fruit on top in an even layer. Remove from heat.

In a large mixing bowl, whisk together almond flour, soda, baking powder, and salt. Add the erythritol into the browned butter and whisk until combined. Whisk in the egg and then the greek yogurt. Pour the wet ingredients into the dry and whisk thoroughly to combine.

Drop batter in spoonfuls evenly over the fruit (batter will be thick). Bake for 25-30 minutes until the cake is golden brown and springy in the center. Remove and let cool for 10-15 minutes. Using pot holders, invert a plate over the skillet and then flip over to remove the cake onto the plate. Slice and serve.

baked low carb berry skillet cake before inverting it on a serving plate

Berry Upside Down Cake Tips & Tricks

Use any fruit you want. I love variety, so I use whatever fruit I have on hand. Normally, I make this cake with some combination of blackberries, raspberries, blueberries, and strawberries. But, you can use one fruit or any combination of these. Just make sure that you have three cups. 

Strawberries tend to give off the most liquid when cooked, so I would not suggest solely that fruit. 

Want to go rogue and try something else? Go for it! This cake would be delicious with pineapple, apples, or pears! These are all higher in sugar, so if you are watching your carb intake, but aware of that the nutrition values will be different.

Cover with tin foil if the cake begins to get too dark while baking. Almond flour browns much faster than wheat flour, so depending on your oven, you may want to cover this cake for the last 10-15 minutes with a piece of tin foil. Loosely tuck the foil over the sides of the pan to avoid the foil sticking to the top of the cake.

half eaten slice of low carb berry upside down cake

How to Serve and Store Berry Upside Down Skillet Cake

This tasty berry upside down cake is absolutely delicious topped with whipped cream or even a scoop of vanilla ice cream. We serve ours with either depending on what we have on hand. It’s even better the next day for breakfast! 

Storing this keto-friendly cake is a breeze. Because the fruit is cooked, you’ll want to store any leftovers in the refrigerator in an air-tight container. Eat cold or warm in the oven when you are ready to enjoy this cake again.

Berry Upside Down Skillet Cake

Other Low Carb Keto Berry Dessert Recipes you’ll love

keto low carb berry upside down skillet cake on a glass cake plate
Yield: 8

Low Carb Berry Upside Down Skillet Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Quick and easy, this low carb Berry Upside Down Skillet Cake recipe makes a delicious keto-friendly dessert or brunch item.

Ingredients

  • 5 tbsp butter
  • 1/4 cup brown erythritol
  • 3 cups mixed berries (blackberries, blueberries, raspberries, strawberries)
  • 2 cups blanched almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup granular erythritol
  • 1 egg
  • 1/2 cup greek yogurt, full fat

Instructions

Preheat oven to 350 degrees. Melt the butter in a 10 inch non-stick skillet over medium low heat until it turns a nut-brown color. Pour butter into a medium mixing bowl and set aside. Sprinkle the brown erythritol evenly over the bottom and pour fruit on top in an even layer. Remove from heat.

In a large mixing bowl, whisk together almond flour, soda, baking powder, and salt. Add the erythritol into the browned butter and whisk until combined. Whisk in the egg and then the greek yogurt. Pour the wet ingredients into the dry and whisk thoroughly to combine.

Drop batter in spoonfuls evenly over the fruit (batter will be thick). Bake for 25-30 minutes until the cake is golden brown and springy in the center. Remove and let cool for 10-15 minutes. Using pot holders, invert a plate over the skillet and then flip over to remove the cake onto the plate. Slice and serve.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 161mgCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 3gProtein: 5g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

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