Sugar Free Peach Almond Upside Down Cake
Indulge in the guilt-free decadence of this Sugar-Free Peach Almond Upside-Down Cake, a wholesome dessert that combines the natural sweetness of juicy peaches with the nutty richness of almond flour. Perfect for low-sugar diets without compromising on flavor, this gluten-free masterpiece features a buttery, caramel-like base made with a granulated sugar substitute. A hint of almond and vanilla extracts, plus a touch of zesty lemon, enhances every bite. The cake bakes to golden perfection, with a moist, tender crumb that beautifully complements the luscious peach topping. Garnish with sliced almonds for a touch of crunch and elegance, and serve warm or at room temperature for a dessert that's not only delicious but also naturally gluten-free and sugar-free.
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Recipe Information
Ingredients
- 2 cups Peach slices (fresh or canned in juice, drained)
- 3 tablespoons Unsalted butter
- 0.3333 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.3333 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 teaspoon Lemon zest
- 0.25 cup Sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, and line the bottom with parchment paper for easy removal.
In a small saucepan over medium heat, melt 3 tablespoons of butter along with 1/3 cup of granulated sugar substitute. Stir constantly until the mixture is fully combined and slightly thickened, about 2 minutes.
Pour the butter mixture into the prepared cake pan, evenly coating the bottom. Arrange the peach slices on top of the mixture in a single, decorative layer.
In a medium mixing bowl, whisk together almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs until frothy and light. Add the almond milk, vanilla extract, almond extract, and lemon zest, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick batter forms.
Pour the batter evenly over the peach slices in the cake pan, spreading it with a spatula if necessary to ensure it covers the peaches completely.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Remove the parchment paper.
Optionally, garnish with sliced almonds for extra texture and presentation. Serve warm or at room temperature, and enjoy your sugar-free peach almond upside-down cake!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 317 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
