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    Blackberry Bread Pudding Cake

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    Easy Blackberry Bread Pudding Cake-

    Grain-free, easy to prepare, Blackberry Bread Pudding Cake with a keto and paleo version.

    Keto and paleo blackberry upside down cake with whipped cream and blackberries.Pin

    Easy Blackberry Bread Pudding Cake is easy to make, grain-free, paleo and has a low carb option.

    I had intended for this recipe to be a fruity upside-down cake, but it ended up having the texture and taste of bread pudding.

    Sometimes a recipe will turn into something even better than what you had planned on, and other times it fails.

    I'm glad this experiment turned out delicious, although it went in a different direction than I had planned.

    This is not made like traditional bread pudding. I did not chop up stale bread, or bake it in a water bath.  So, I was really surprised it turned out similar to bread pudding.

    My Mom happens to make an amazing Dutch bread pudding, but it is not grain-free or low carb, and it is also tedious to make.

    Although this recipe is different than hers, it is a great, grain-free, and healthy substitute.

    My family loved this and agreed that it tastes like Grandma's bread pudding with blackberries instead of raisins.

    I served and this topped with homemade coconut whip cream or whipped cream, but this would also be amazing with paleo or low carb vanilla ice cream!

    Another simple low-carb blackberry dessert recipe that we adore is this one: Easy Keto Creamy Blackberry Fool.

    blackberry bread pudding cake, bottom fruit layer.Pin
    Blackberry Bread Pudding Cake. Bottom fruit layer.
    Blackberry Bread Pudding Cake. Cake batter layer. Pin
    Cake batter layer.
    Easy Blackberry Bread Pudding Upside Down Cake - Grain free, paleo and low carb. Pin

    To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
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    Printable Recipe Card Below

    📖 Printable Recipe Card

    Keto and paleo blackberry upside down cake with whipped cream and blackberries.Pin

    Easy Blackberry Bread Pudding Cake

    Stacey
    Easy Blackberry Bread Pudding Cake is a low carb upside down cake with a bread pudding texture and a paleo option.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 30 minutes mins
    Total Time 37 minutes mins
    Course Breakfast, Dessert
    Cuisine Dutch
    Servings 8
    Calories 71 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • BOTTOM FRUIT LAYER:
    • 2 tablespoon butter or coconut oil melted
    • 2 tablespoon granular low carb sweetener or coconut sugar for paleo
    • ⅓ cup blackberries
    • CAKE LAYER:
    • 2 eggs beaten
    • ¼ cup unsweetened almond milk or coconut milk
    • ⅓ cup low-carb maple syrup or traditional maple syrup for paleo
    • 1 teaspoon GF vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon baking soda
    • 1 teaspoon apple cider vinegar
    • ⅓ cup coconut flour like this one
    • ¼ cup blackberries chopped
    • *OPTIONAL GARNISHES
    • ½ cup whipped cream or whipped coconut cream
    • low carb or paleo ice cream of choice

    Instructions
     

    • Preheat oven to 350 F, and lightly grease a 9 inch cake pan.
    • Place 2 tbsps butter or coconut oil into cake pan, and put pan into preheating oven for a couple minutes to melt butter or oil. Once melted, make sure butter or oil is evenly distributed all over the bottom of the pan.
    • Sprinkle 2 tbsps coconut sugar or granulated low carb sweetener all over the melted butter or oil.
    • Place blackberries on top of butter- sweetener layer, as seen in photo above. Set aside.
    • In a large mixing bowl combine all the "bread pudding cake layer" ingredients except for the coconut flour and chopped blackberries. Mix thoroughly, then add the coconut flour and mix well, scraping sides of bowl, and braking up any coconut flour clumps. Add the chopped blackberries and gently mix in.
    • Spoon cake batter on top of fruit layer in pan. Spread cake batter evenly across entire pan.
    • Bake for 30 minutes or until top of cake is browned and center is set.
    • Remove from oven and let cool completely.
    • Use a butter knife between cake and edge of pan and slide around to loosen cake from pan. Turn cake pan upside down onto a large plate or serving platter. Cake should fall onto plate, but if not, then use a turning spatula to lift gently under cake a little, and then turn upside down onto plate.
    • Slice and serve.
    • Should be stored in fridge, if serving later.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Nutritional Data for Low Carb Version using low carb sweetener & low carb syrup option: Servings: 8, Serving Size: 1 slice out of 8, Cal: 71, Carbs: 4.4 g / Net Carbs: 2 g, Fiber: 2.4 g, Fat: 5 g, Protein: 3 g, Sugar: 1 g
    Nutritional Data for Paleo Version with coconut sugar and maple syrup option: Servings: 1 out of 8 servings, Cal: 115, Carbs: 16 g / Net Carbs: 13.6 g, Fiber: 2.4 g, Fat: 5 g, Protein: 3 g, Sugar: 12 g
    Data for ½ cup Coconut whip with 15 drops liquid Stevia: Servings: 1 tablespoon out of 8, Cal: 28, Carbs: 1 g, Fat : 3 g, Sugar: 0 g
    *All Nutritional data are estimates only based on the products I used*

    Nutrition

    Serving: 1sliceCalories: 71kcalCarbohydrates: 4.4gProtein: 3gFat: 5gFiber: 2.4gSugar: 1g
    Keyword easy easy cakes, keto blackberry cake, upside down cake
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

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    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. LD says

      August 28, 2022 at 6:12 pm

      5 stars
      Tried this recipe for a family dinner today ( I didn’t have coconut or almond milk handy so I just used some heavy whipping cream mixed with some water) and had good results. It would’ve been a little bland for my family but I topped this with the blackberry fool recipe and it was the bomb. This recipe seems like one that could easily be used with many different options from different fruits to even chocolate or caramel. It had a very nice consistency

      Reply
      • Stacey says

        August 29, 2022 at 11:03 am

        Thank you, LD, for trying the recipe and for sharing your tips with us.

        Reply
    2. Annette says

      September 05, 2016 at 5:35 pm

      Do you think you could use this recipe with peaches, or another type of fruit?

      Reply
      • Stacey says

        September 05, 2016 at 6:15 pm

        Hi Annette, Yes I think peaches would be really yummy in this!

        Reply
    3. Kelly says

      August 28, 2016 at 1:54 am

      Really love all your recipes! and all the information of each recipe, thanks!.

      Reply
      • Stacey says

        August 28, 2016 at 12:20 pm

        Thank you Kelly 🙂

        Reply
    4. Graham Ansell says

      July 22, 2014 at 10:52 pm

      5 stars
      You are amazing!, your recipes are amazing, your website is amazing, your life style is amazing, you reason for being is amazing, keep up the good work you are doing, all the best and thanks for sharing everything you do.

      Reply
      • Stacey says

        July 23, 2014 at 3:03 pm

        Graham, thank you. You are far too kind 🙂
        Sincerely,
        Stacey

        Reply
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