Bakewell tart keto style or Upside down coconut berry cake


I had been having cake craving for a while and I thought mmmm almond berries hang on Bakewell tart keto style full of coconut goodness.



1 cup almond flour
1.5 cups shredded coconut
1 tsp baking powder
1/4 cup Natvia Sweetener (or your preference to taste)
2 eggs
1 tspn Vanilla extract
1/4 cup Macadamia Milk (or plant milk or cream of your choice)

4 tablespoons low sugar Jam I used this one, IXL makes a Stevia sweetened one you can get a major supermarkets if you can’t find this one.IMG_9514

3/4 cup or frozen or fresh berries, I used mixed frozen.
20 cm cake pan or whatever medium sized baking thingo you have.


Mix together all ingredients except berries and jam. It will be quite a wet batter, that is okay.

Use baking paper inside your cake pan or this will stick like crazy. I used a high sided pan with a detachable base. If you use detachable you need to bend up the baking paper as it will leak as it cooks.

Once you have prepared you pan put the berries in the base spread out to a single layer.
Gloop tablespoons of jam around, they will melt so don’t worry to much about spreading it out.
Pour batter on top of berries and jam.

Set oven to 180c/350f and cook for around 50 minutes, until skewer comes out clean. Leave it to cool in the pan for at least 25 minutes so you keep your berry layer on the cake and not sliding off the sides.

Serve cool with a dollop of double cream. Stores up to a week in the fridge, may be frozen.

Sorry can’t be bothered doing macros for this one but I’d allow 5gm carbs a slice to be safe.


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