Keto Pineapple Upside Down Cake
Indulge in a guilt-free dessert with this delectable Keto Pineapple Upside Down Cake, a low-carb twist on the classic favorite! Featuring sweet, tangy pineapple rings nestled in a caramel-like erythritol syrup, this show-stopping cake is made with nutrient-rich almond and coconut flour to keep it keto-friendly and gluten-free. Lightly sprinkled with unsweetened coconut flakes, the tropical flavors shine through while keeping the recipe in line with your healthy eating goals. Perfectly moist and flavorful, this keto dessert is easy to prepare with just 20 minutes of prep time and is sure to impress at gatherings or as a sweet treat for your family. Whether enjoyed warm out of the oven or as a chilled indulgence, this Keto Pineapple Upside Down Cake delivers classic flavors with a healthy twist—perfect for dessert lovers embracing a low-carb lifestyle!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup erythritol sweetener
- 5 pieces canned pineapple rings (in natural juice, drained)
- 0.25 cup unsweetened coconut flakes
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a small saucepan over medium heat, melt 1/4 cup of the unsalted butter. Stir in 1/2 cup of erythritol sweetener until dissolved, creating a caramel-like syrup.
Pour the caramel syrup into the bottom of a 9-inch round cake pan. Arrange the pineapple rings on top of the syrup, and sprinkle the unsweetened coconut flakes evenly over the pineapple.
In a large mixing bowl, combine the almond flour, coconut flour, 1/2 cup erythritol sweetener, baking powder, and salt. Mix well.
In another bowl, whisk together the remaining 1/4 cup of melted unsalted butter, eggs, unsweetened almond milk, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, mixing until just combined to form a batter.
Carefully spoon the batter over the pineapple and coconut flakes in the cake pan, smoothing the top with a spatula.
Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving platter.
Slice and serve your delicious Keto Pineapple Upside Down Cake warm. Enjoy!
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 29.4 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 677 mg | 52% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
