Keto Pineapple Upside-Down Cake
Ingredients
- 3 tablespoons Softened Unsalted Butter
- 3 tablespoons Brown Crystal Sweetener
- 3 rings Fresh Pineapple
equivalent to 3.5oz/100g in total weight, 1.2oz per ring, thickness 3mm/0.1 inches.
- 3-6 Raspberries
- 3 large Eggs
beaten, at room temperature
- 1/2 cup Crystal Sweetener
- 1/3 cup Unsweetened Almond Milk
- 2 teaspoons Baking Powder
- 1/4 teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
- 2 teaspoons Pineapple Flavoring
or pineapple extract
- 1/2 cup Unsalted Butter)
melted (or melted coconut oil
- 3 cups Almond Flour
scooped and leveled
- 1-2 tablespoons Pineapple Sugar-free Syrup
Directions
- 1
Preheat oven to 350°F (180°C).
- 2
Peel the fresh pineapple and cut it into thin rings of about 3 mm/0.1 inch thickness, using a sharp knife (remove the hard center part of each ring using a round shape. A ring is about 1.2 oz.
- 3
Pat dry each pineapple ring into some absorbent paper to remove extra juice that could release into the cake and make it too moist.
- 4
Prepare the topping in a small bowl by beating softened butter and brown erythritol to form a creamy paste.
- 5
In a large mixing bowl, using a manual whisk, beat eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, pineapple extract, and melted butter. Make sure the melted butter is not too hot, or it can cook eggs and form lumps.
- 6
Store the cake in a sealed cake box in the fridge for up to 3-4 days.
Keto Pineapple Upside-Down Cake
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About this Recipe
Dreaming of that classic pineapple upside-down cake but sticking to your keto lifestyle? This recipe brings back all the nostalgic flavors in a delicious, guilt-free package, delivering a beloved childhood favorite that's revisited sugar-free and gluten-free.
This recipe masterfully recreates a classic by swapping traditional sugar and flour for keto-friendly alternatives, ensuring a perfectly moist and buttery cake every time. The secret lies in the careful balance of ingredients that contribute to a rich, authentic pineapple caramel flavor without the added sugars, making it truly special.
You'll be delighted by the rich, buttery texture of this cake, complemented by the sweet, tangy burst of fresh pineapple and a hint of raspberry, all tied together with a deep, sugar-free caramel flavor. The cake itself is incredibly moist, a testament to the almond flour and generous butter content, while the pineapple on top caramelizes beautifully with the brown crystal sweetener. It's a surprisingly easy bake that delivers a sophisticated dessert experience, proving that keto desserts can be just as satisfying as their traditional counterparts.
Customization & Variations
- You can easily swap the melted unsalted butter in the cake batter for melted coconut oil if preferred.
- The recipe specifies pineapple flavoring (or pineapple extract), ensuring you get that vibrant fruit note throughout the cake.
- If you don't have brown crystal sweetener, be sure to use another keto-friendly brown sugar alternative for the topping to achieve that signature caramel.
This beautiful Keto Pineapple Upside-Down Cake is perfect for special occasions, family gatherings, or simply as an indulgent weeknight dessert. Serve it slightly warm to best enjoy its rich flavors and tender texture.