Low Carb Pineapple Upside Down Cake

Indulge in a guilt-free twist on a classic dessert with this Low Carb Pineapple Upside Down Cake—perfect for satisfying sweet cravings while keeping carbs in check! Featuring the natural sweetness of juicy unsweetened pineapple rings and a rich caramel layer made with erythritol, this keto-friendly masterpiece strikes a perfect balance between decadence and health-conscious eating. The moist cake base, crafted from almond and coconut flours, is infused with a hint of vanilla and a touch of reserved pineapple juice for added flavor. Optionally topped with sugar-free maraschino cherries and shredded coconut for extra flair, this gluten-free cake is as gorgeous as it is delicious. Quick to prepare and irresistibly moist, it’s a perfectly elegant dessert for special occasions or everyday indulgence.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.

Step 2

Drain the canned pineapple rings and reserve about 1/4 cup of the juice for later use.

Step 3

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.

Step 4

Pour this caramel mixture into the prepared cake pan, ensuring the bottom is evenly coated.

Step 5

Arrange the pineapple rings on top of the caramel. Optionally, place halved maraschino cherries in the center of each pineapple ring.

Step 6

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 7

In a large bowl, beat together 1/2 cup softened butter and another 1 cup erythritol until fluffy and well combined.

Step 8

Mix in the vanilla extract and reserved pineapple juice to the butter mixture.

Step 9

Add the eggs, one at a time, beating well after each addition.

Step 10

Gradually add in the dry ingredients alternately with almond milk, beginning and ending with dry ingredients. Mix until just combined.

Step 11

Optional: Fold in 1/4 cup unsweetened shredded coconut for added texture and flavor.

Step 12

Pour the batter over the pineapple rings in the cake pan, spreading evenly.

Step 13

Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 14

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

Step 15

Serve warm or let it cool completely. Enjoy your delicious low carb pineapple upside down cake!

Nutrition Facts

Serving size	(1852.3g)

Amount per serving	% Daily Value*
Calories	3069.6

Total Fat 255.2g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1054mg	0%
Sodium 1916.7mg	0%
Total Carbohydrate 630.3g	0%
Dietary Fiber 45.4g	0%
Total Sugars 76.1g
Protein 78.6g	0%

Vitamin D 207.9IU	0%
Calcium 859.5mg	0%
Iron 15.0mg	0%
Potassium 1422.8mg	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: 44.8%

Protein: 6.1%

Carbs: 49.1%