Keto Pineapple Upside-Down Cake

Keto Pineapple Upside-Down Cake

from sweetashoney.co
50 min
12 servings

This Keto Pineapple Upside-Down Cake is an easy, moist, and buttery childhood favorite upside down cake revisited sugar-free and gluten-free, with a delicious pineapple caramel flavor.

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. 1

    Preheat oven to 350°F (180°C).

  2. 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. 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. 4

    Prepare the topping in a small bowl by beating softened butter and brown erythritol to form a creamy paste.

  5. 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. 6

    Store the cake in a sealed cake box in the fridge for up to 3-4 days.