This low carb star fruit cake is a keto tropical version of an upside down cake. Baked with coconut flour and sliced star fruit it is also a gluten free cake to enjoy too. A taste of the tropics in a moist upside down cake.
Traditionally, an upside-down cake is make with pineapple, but we are in low carb terroritry here and pineapple has no place. However, star fruit does. Sometimes know as Carambola, start fruit is a great low carb fruit and makes a change from berries. It has a high fibre content an and is great for potassium and vitamin C too.
As well as being a low carb garnish or addition to a keto fruit salad, star fruits make a pretty addition to an upside down cake. This cake may be low carb but it is still an easy star fruit recipe to enjoy as well as visually pleasing.
How to make a star fruit upside down cake
The star fruit must be ripe before you start slicing. The flesh should be firm but yellow in colour with a hint of green on the edges. If the edges are brown, don’t worry, it means that it is very ripe, and you just need to trim the edges.
The sliced star fruit is briefly sautéed in a buttery low carb sauce with lime. The low carb sweetener you use may change the result in the topping due to crystallization once it is cold. It makes no difference in flavour but if you might want to use a monk fruit and erythritol mix.
I have previously added rum to this low carb star fruit upside down cake but that’s a matter of personal preference. My initial thoughts were that this would be a great cake for the Christmas season and a splash of rum would be part of the tropical flavour. However, I have not put this in the recipe and left it to you decide. A splash in the topping or a dash in the cake once baked is entirely up to you.
Upside Down Star Fruit Cake
- 1 star fruit
- 2 tablespoons butter
- 2 tablespoons erythritol or other low carb sweetener
- 1 tablespoon lime juice
- 1/2 cup coconut flour
- 4 medium eggs separated
- 1/2 cup erythritol
- 1/2 cup butter, unsalted soft
- 2 tablespoons coconut milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Grease an 8inch spring form cake tin. Line the bottom with parchment paper
- Thinly slice the star fruit to about 1 cm in width
- Mix the topping by heating the butter, erythritol and lime juice together.
- Dip the sliced star fruit into the topping.
- Place the starfruit on the bottom of the cake tin
MAKE THE CAKE
- Preheat oven to 180C/375F degrees
- In a bowl, beat the erythritol and butter together until fluffy.
- Add the vanilla extract and eggs, one at a time and beat well.
- Add the coconut flour, salt and baking powder and stir well.
- Gradually add the coconut milk until you have a smooth batter.
- Spoon the cake mixture into the star fruit lined tin
- Bake for 30 -35 minutes until the cake is firm and golden
- Remove from the oven and let cool in the tin for at least 10 minutes.
- Run a spatula around the outside edges of the cake to loosen it.
- Place a plate over the cake tin and carefully turn it upside down.
- Allow the cake to sit on the plate and remove the cake tin.
- Cool the cake at room temperature before serving.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.