This Keto Pineapple Upside-Down Cake is a sugar-free and gluten-free version of a childhood favorite upside-down cake with a delightful pineapple caramel flavor.
PREP TIME: 15 MIN
COOK TIME: 35 MIN
TOTAL TIME: 50 MIN
SNAPSHOT NUTRITION 3.8g net carbs
Fat 25.6g
7.7g protein
calorie count 271.7kcal
THE BOTTOM LAYER INGREDIENT
3 tbsp. softened unsalted butter, 3 tbsp. brown crystal sweetener
3 rings Fresh pineapple weighs 3.5oz/100g in total, 1.2oz per ring, and has a thickness of 3mm/0.1 inch.
FOR THE CAKE BATTER, 3-6 raspberries
3 big beaten eggs, at room temperature
12 cup crystal sugar
13 cup unsweetened almond milk 2 tsp baking powder 14 tsp sea salt 1 tsp vanilla extract
2 tablespoons pineapple flavoring or extract 12 cup melted unsalted butter (or melted coconut oil)
3 cup scooped and leveled Almond Flour
BRUSH ON TOP IS OPTIONAL.
1-2 teaspoons sugar-free pineapple syrup INSTRUCTIONS
Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Using a sharp knife, peel the fresh pineapple and cut it into thin rings around 3 mm/0.1 inch thick (remove the hard center section of each ring using a circular shape). A ring weighs around 1.2 oz.
Pat each pineapple ring dry with absorbent paper to remove any leftover juice that may have leaked into the cake and made it too moist.
LAYER AT THE BOTTOM
In a small mixing dish, combine melted butter and brown erythritol to make a creamy paste.
Spread the creamy, buttery paste evenly over the bottom and sides of a nonstick 9-inch springform pan. Place aside.
Arrange the fresh pineapple rings on the bottom of the pan, with a raspberry in the center of each. Allow to cool to room temperature.
CUPCAKE BATTER
Using a manual whisk, combine eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, pineapple essence, and melted butter in a large mixing dish. If the melted butter is too hot, it will cook the eggs and generate lumps.
Pour in the almond flour gradually, stirring constantly, until the batter is thick and somewhat gritty.
Place the cake batter in the prepared pan.
Bake the cake in the center rack of the oven for 40-45 minutes. To prevent the cake’s top from browning, I recommend wrapping the cake pan with a large piece of foil after 25 minutes.
After 30 minutes, poke a spear into the center of the cake; if it comes out virtually clean, the cake is done.
chill the keto pineapple cake in the pan for 30 minutes before removing it to a cooling rack to chill for at least 3 hours before slicing.
Once the cake has reached room temperature, brush it with sugar-free pineapple syrup to make it sparkle!
Cut into 12 equal slices.
STORAGE
Refrigerate the cake in a sealed cake box for up to 3-4 days.
Freeze cake slices in airtight zip lock bags or a box the day before serving and thaw at room temperature the next day.
1 slice NUTRITIONAL SERVING SIZE
12 slices YIELD
