Pumpkin Spice Upside Down Cake Recipe | © GreenPan Official | GreenPan

Ingredients

• 1 1/2 cups frozen cranberries
• 1/4 cup water
• 2 tablespoons Bulletproof Pumpkin Spice Creamer
• 2 tablespoons monk fruit sweetener
• 1 tablespoon unsalted butter
• 1/4 teaspoon kosher salt
• 2 cups almond flour, blanched or unblanched
• 3 tablespoons psyllium husk powder
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1/4 cup Bulletproof Pumpkin Spice Creamer
• 3 tablespoons unsalted butter, softened
• 1/4 cup monk fruit sweetener
• 3 large eggs
• 1/2 teaspoon vanilla
• 1/2 cup whole milk
• 1 1/2 cups heavy whipping cream, cold
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger