#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
15 min
cook time
35 min
ready time
50 min
Keto Easter Upside Down Citrus Cake
This low-carb upside-down citrus cake makes the perfect Keto Easter dessert. It is moist and soft, and every bite is a burst of citrus flavor. It has a slightly denser texture compared to a regular citrus cake but is just as delicious.
What is the size of the spring-form pan?
To make this Keto Easter upside-down citrus cake, we used an 8-inch/20cm spring form round baking pan. Using a spring-form pan eliminates the risk of damaging the top, bottom, or side of the cake while removing it from the pan.
How to successfully bake a moist Keto cake
Baking a moist cake can sometimes be tricky. However, this cake includes ricotta cheese, which is an important ingredient in this recipe. Ricotta cheese contributes to making the cake super moist and soft in texture. Omitting ricotta cheese from this recipe might result in a crumbly and dry textured cake. Also, before baking, allow the butter and ricotta cheese to come to room temperature. That way, they can cream well and yield an evenly baked cake.
How to customize this recipe?
This Keto Easter upside-down cake can be customized to create many Keto cake variations, depending on your preference. Some delicious flavorings include lime, lavender, vanilla, and cinnamon. Another way to customize this cake recipe is by either serving it with a zesty syrup or glaze after baking.
Is citrus rind edible?
Yes, the citrus rind is edible. However, due to its rough texture and high fiber content from the citrus fruit peels, you can peel the fruits before slicing the citrus fruit. That way, it is easier for the body to digest. Also, it is worth noting that citrus rind should be consumed in lower amounts since it is highly concentrated.
Net Carbs
4.9 g
Fiber
3.6 g
Total Carbs
8.5 g
Protein
10.4 g
Fats
26.2 g
303 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Lemon
0.5 medium - 2 1/8" diameter
Orange
0.33 small - 2 3/8" diameter
Super Fine Almond Flour
1 cup
Coconut flour
4 tbsp
Baking powder
2 tsp
Salt
0.25 tsp
Butter
0.5 cup
Erythritol Granulated
0.5 cup
Raw egg
4 large
Ricotta
1 cup
Lemon juice
2 tbsp
Lemon Peel Or Zest Raw
1 tsp
Orange Peel Or Zest Raw
2 tsp
Vanilla extract
1 tsp
Mint Leaves
2 tbsp
Recipe Steps
steps 7
50 min
Step 1
Preheat your oven to 350F/180 C and line a springform pan with parchment paper. Thinly slice the lemon and orange into thin rounds. Arrange the slices on the bottom of the prepared springform pan. Set the pan aside.Step 2
To a bowl, add the almond flour, coconut flour, baking powder, and salt. Whisk to combine. Set the bowl aside.Step 3
To another bowl, add the softened butter, erythritol, and vanilla extract. Using a hand mixer, whisk until combined. Add 2 eggs and beat until light and fluffy.Step 4
Add the ricotta cheese, lemon juice, orange zest, and lemon zest. Beat until combined. Add half of the dry mixture, beat, then add the remaining 2 eggs and beat again.Step 5
Add the remaining dry mix and beat until just combined. Pour the cake batter over the citrus slices in the prepared springform pan. Transfer the pan to the preheated oven.Step 6
Bake the cake for 45-50 minutes until an inserted toothpick comes out dry. Let it cool for 15 minutes. Remove the cake from the pan and flip it on a serving plate. Peel off the parchment paper to reveal the citrus slices.Step 7
Cut the cake into 8 slices. Garnish with some micro mint leaves and serve.
