Imagine sinking your fork into a decadent, moist cake that looks and tastes just like the classic dessert you love, but without the carb overload. This Keto Pineapple Upside Down Cake is a game-changing recipe that proves you can have your cake and eat it too – all while staying true to your low-carb lifestyle! Prepare to be amazed by a dessert that's so delicious, you won't believe it's actually keto-friendly.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Keto
Serves: 8 servings
Ingredients
- 1/2 cup butter, melted
- 1/2 cup brown sugar substitute
- 1 can pineapple rings, drained
- 1 cup almond flour
- 1/4 cup coconut flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it thoroughly with butter or using a non-stick spray.
- In a small bowl, mix the melted butter and brown sugar substitute until well combined. Pour this mixture evenly across the bottom of the prepared cake pan.
- Arrange the drained pineapple rings carefully in a single layer over the butter and sugar substitute mixture, creating an attractive pattern that will be the top of the cake when inverted.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk these dry ingredients together until fully incorporated.
- In a separate bowl, beat the eggs with vanilla extract until they become light and slightly frothy.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until a smooth cake batter forms. Be careful not to overmix.
- Carefully pour the batter over the pineapple rings, ensuring an even distribution and smooth top.
- Place the cake pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This resting period allows the caramelized topping to set.
- Carefully invert the cake onto a serving plate, allowing the pineapple rings to remain on top. Tap the bottom of the pan gently if any rings stick.
- Let the cake cool completely before slicing. Serve at room temperature and enjoy your keto-friendly dessert.
Tips
- Use a high-quality brown sugar substitute to ensure the caramelization effect is authentic and delicious.
- Make sure your pineapple rings are thoroughly drained to prevent excess moisture in the cake.
- Room temperature eggs blend more smoothly and help create a lighter cake texture.
- Don't overmix the batter – this can lead to a dense, tough cake. Mix just until ingredients are combined.
- Let the cake cool for the full 10 minutes in the pan before inverting to help the caramel topping set properly.
- For best results, use a non-stick cake pan or line the bottom with parchment paper.
- Store leftovers in the refrigerator and gently warm to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 8g
Cholesterol: 120mg
