Keto Pineapple Upside Down Cake

Indulge in a tropical twist on a classic dessert with this Keto Pineapple Upside Down Cake, a guilt-free treat designed to satisfy your sweet tooth without straying from your low-carb lifestyle. This moist and flavorful cake features a buttery caramel-like base made with erythritol, adorned with naturally sweet pineapple rings and sprinkled with unsweetened coconut flakes for added texture. Crafted with a nutrient-rich combination of almond flour and coconut flour, this gluten-free dessert is perfectly balanced with a hint of vanilla and a light, fluffy crumb. With just 20 minutes of prep time and a quick 35-minute bake, this keto-friendly cake offers a show-stopping presentation—perfect for dinner parties or special celebrations. Serve it warm for the ultimate melt-in-your-mouth experience!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

In a large mixing bowl, combine the almond flour, coconut flour, 1/2 cup erythritol sweetener, baking powder, and salt. Mix well.

Step 5

In another bowl, whisk together the remaining 1/4 cup of melted unsalted butter, eggs, unsweetened almond milk, and vanilla extract until smooth.

Step 6

Combine the wet ingredients with the dry ingredients, mixing until just combined to form a batter.

Step 7

Carefully spoon the batter over the pineapple and coconut flakes in the cake pan, smoothing the top with a spatula.

Step 8

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.

Step 9

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving platter.

Step 10

Slice and serve your delicious Keto Pineapple Upside Down Cake warm. Enjoy!

Nutrition Facts

Serving size	(971.0g)

Amount per serving	% Daily Value*
Calories	1971.2

Total Fat 165.5g	0%
Saturated Fat 60.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 868mg	0%
Sodium 1445.1mg	0%
Total Carbohydrate 323.1g	0%
Dietary Fiber 34.6g	0%
Total Sugars 29.4g
Protein 64.5g	0%

Vitamin D 203.9IU	0%
Calcium 676.6mg	0%
Iron 12.6mg	0%
Potassium 862.6mg	0%

*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.

Source of Calories

Fat: 49.0%

Protein: 8.5%

Carbs: 42.5%