upside down cake

Upside Down Cake

Recipe Creator ,Amanda Balle
Delicious and filling, this upside down cake only takes an hour to make.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Servings 8slices
Calories 197.3kcal

Ingredients

  • 100gramchayote squashthin sliced (less than one)

Sticky Butter Sauce:

Spice Cake:

Instructions

  • Preheat oven to 350 degrees.
  • Grease a large round 9inch baking dish or pan. If you will not be removing from the pan immediately, use parchment paper in the bottom of the pan grease parchment paper, and continue with the recipe.
  • Thinly slice a chayote, making sure to take the core out, and lay in the bottom of the greased baking dish.
  • Melt ¼ cup butter in a small saucepan over medium heat. Add brown sweetener and cinnamon and heat until boiling, stirring intermittently. Boil for 1 minute and then pour over chayote.
  • While the sauce is heating, cream the butter on medium speed with a mixer. Add sweetener and eggs and mix again. Add the keto chow and baking powder and mix until thoroughly combined.
  • Spread over the top of the chayote and butter sauce. The batter is thick so you will need to place batter in globs around the pan then smooth together and spread to edge.
  • Bake at 350 degrees for 25-28 minutes.
  • Cool for five minutes. Being careful with hot dish, place a plate on top and then flip it to turn out cake.
  • Top with your favorite sugar free ice cream or whipped cream.
  • This cake is great hot or cold!

Nutrition

Serving: 1sliceCalories: 197.3kcalCarbohydrates: 14.2gProtein: 5.6gFat: 19.1gSaturated Fat: 11.3gPolyunsaturated Fat: 0.88gMonounsaturated Fat: 5.66gTrans Fat: 0.7gCholesterol: 108.8mgSodium: 313.4mgPotassium: 234.87mgFiber: 1.1gSugar: 0.47gVitamin A: 646.5IUVitamin C: 18.12mgCalcium: 209.76mgIron: 0.73mgSugar Alcohol: 12gNet Carbs: 1.11g

Sarah DeYoung
www.sarahdeyoung.com