Ingredients:

  • 1/4 cup Unsalted Butter, melted (for topping)
  • 1/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend) (for topping)
  • 1 teaspoon Vanilla Extract
  • 2 large Fresh Peaches (firm, ripe), sliced
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups Almond Flour (super-fine)
  • 1/4 cup Coconut Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Xantham Gum (for structure)
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened (for batter)
  • 1/4 cup Cream Cheese, softened (full fat)
  • 3/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend) (for batter)
  • 3 Large Eggs (room temperature)
  • 1/4 cup Unsweetened Almond Milk (or heavy cream)
  • 1/2 teaspoon Almond Extract

Instructions:

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Trace and cut a circle of parchment paper to perfectly fit the bottom of an 8-inch baking pan. Grease the paper and the sides of the pan generously with butter or coconut oil spray.
  2. Create the Peach Topping: Peel the peaches (optional) and slice them thinly (about 1/4 inch / 6 mm thick). In a small saucepan, combine the 1/4 cup melted butter, 1/4 cup keto sweetener, vanilla extract, and cinnamon. Stir over low heat until the sweetener is completely dissolved (about 2 minutes). Pour the warm caramel mixture evenly over the lined bottom of the prepared pan. Arrange the peach slices decoratively in a tight, overlapping spiral pattern over the caramel layer. Set aside.
  3. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt until well incorporated.
  4. Cream the Wet Ingredients: In a separate large bowl, use an electric mixer to beat the softened butter, cream cheese, and 3/4 cup keto sweetener on medium speed until light and fluffy (3-4 minutes). Beat in the eggs one at a time. Stir in the almond extract and the almond milk until just combined.
  5. Combine and Bake: Gradually add the dry ingredient mixture to the wet ingredients, mixing only until the batter is smooth. Carefully spoon the batter over the arranged peaches, spreading gently to the edges. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Invert: Remove the cake from the oven and let it rest in the pan for exactly 15 minutes. Run a knife around the edge of the cake. Place a serving plate upside down over the pan, and quickly flip the pan and plate together. Carefully lift the pan. If the parchment paper sticks, gently peel it off. Allow to cool completely before slicing.