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Making keto cranberry upside-down cake is quick and easy and results in a beautiful dessert, making it the perfect ketogenic dessert for all occasions!
Pre-heat oven to 325 degrees.
Cake batter dry ingredients: In a large mixing bowl, combine the measured and sifted almond flour, baking powder, and sea salt. Set aside.
Using a 10-inch cast-iron skillet cook over medium heat on the stovetop the 1/4 cup of butter, 1/4 teaspoon of sea salt along with 1/2 cup and brown sugar substitute.
Add the cranberries to the cast-iron skillet along with the butter mixture and stir well being sure to cover the cranberries with the butter and brown sugar substitute mixture.