Low Carb Pineapple Upside Down Cake
This Low Carb Pineapple Upside Down Cake is a delightful twist on the classic dessert, combining indulgence with a healthier, sugar-free approach. Made with unsweetened canned pineapple rings, erythritol sweetener, and a light almond and coconut flour base, this gluten-free dessert offers all the tropical sweetness with fewer carbs. The buttery caramel topping infused with pineapple juice pairs perfectly with the moist, fluffy texture of the cake, creating a guilt-free treat that’s perfect for special occasions or everyday enjoyment. Optional unsweetened shredded coconut adds a touch of texture, while sugar-free maraschino cherries provide a pop of color if desired. Easy to prepare in under an hour, this dessert serves up elegance and taste while supporting a low-carb lifestyle.
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Recipe Information
Ingredients
- 1 can (approx. 20 oz) unsweetened canned pineapple rings
- 6 tablespoons unsalted butter
- 1 cup erythritol sweetener
- 2 cups almond flour
- 0.25 cup coconut flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup, softened unsalted butter
- 1 cup erythritol sweetener
- 1 teaspoon vanilla extract
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup (optional) unsweetened shredded coconut
- 6 halved cherries (optional) maraschino cherries without sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
Drain the canned pineapple rings and reserve about 1/4 cup of the juice for later use.
In a small saucepan over medium-low heat, melt 6 tablespoons of butter with 1 cup erythritol. Stir constantly until the sweetener dissolves completely to create a caramel-like sauce.
Pour this caramel mixture into the prepared cake pan, ensuring the bottom is evenly coated.
Arrange the pineapple rings on top of the caramel. Optionally, place halved maraschino cherries in the center of each pineapple ring.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large bowl, beat together 1/2 cup softened butter and another 1 cup erythritol until fluffy and well combined.
Mix in the vanilla extract and reserved pineapple juice to the butter mixture.
Add the eggs, one at a time, beating well after each addition.
Gradually add in the dry ingredients alternately with almond milk, beginning and ending with dry ingredients. Mix until just combined.
Optional: Fold in 1/4 cup unsweetened shredded coconut for added texture and flavor.
Pour the batter over the pineapple rings in the cake pan, spreading evenly.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving platter.
Serve warm or let it cool completely. Enjoy your delicious low carb pineapple upside down cake!
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.2 g | 327% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 630.3 g | 229% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 76.1 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 860 mg | 66% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1423 mg | 30% | |
*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.
