Keto Pineapple Upside-Down Cake: Easy Low-Carb Recipe

The Ultimate Guide to Keto Pineapple Upside-Down Cake

Craving a dessert that’s both indulgent and keto-friendly? Look no further! Our Keto Pineapple Upside-Down Cake delivers the tropical sweetness of pineapple without breaking your carb budget. This luscious dessert is perfect for special occasions or whenever you want a low-carb treat that feels like a splurge.

Why You'll Love This Recipe

This Keto Pineapple Upside-Down Cake combines rich, buttery flavor with the caramelized goodness of pineapple. While traditional recipes are sugar-heavy, this keto version uses alternative sweeteners to keep the carbs low. Whether you're hosting a party or treating yourself, this cake is bound to impress.

Ingredients You'll Need

For the Topping:

• 2 tablespoons unsalted butter
• 2 tablespoons erythritol or monk fruit sweetener
• 4-5 slices of fresh pineapple or canned pineapple in juice (thinly sliced, not syrup-soaked)
• 4 maraschino cherries (optional, but keep minimal for keto compliance)

For the Cake Batter:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt
• ½ cup unsalted butter, softened
• ½ cup erythritol or monk fruit sweetener
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ¼ cup unsweetened almond milk

Step-by-Step Instructions

1. Prepare the Topping

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Melt the butter and erythritol in a small saucepan over low heat until the mixture is golden and bubbly.
3. Evenly distribute the caramel mixture after pouring it into the prepared cake pan.
4. Place the pineapple slices on top of the caramel in a single layer. Add cherries to the center of the pineapple slices, if desired.

2. Make the Cake Batter

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter and sweetener until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with almond milk, and mix until smooth.

3. Assemble and Bake

1. Evenly distribute the batter over the pineapple layer that has been prepared. 
3. A toothpick inserted in the centre should come out clean after baking for 30 to 35 minutes.
4. Give the cake ten minutes or so to cool in the pan. Run a knife around the edges to loosen, then carefully invert onto a serving plate.

Macros Per Serving

Nutrient	Amount (per slice)
Calories	250
Fat	21g
Net Carbs	4g
Protein	6g
Fiber	3g

Serving Size: 1 slice (based on 8 slices)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Tips for the Perfect Keto Pineapple Upside-Down Cake

1. Choose the Right Sweetener: Erythritol and monk fruit work best for maintaining sweetness without spiking blood sugar.
2. Pineapple Alternatives: Use unsweetened canned pineapple or replace pineapple with low-carb fruits like thinly sliced strawberries.
3. Storage: Keep leftovers in the fridge for up to five days in an airtight container.

Keto Notes and Nutritional Benefits

• Low Carb: Almond and coconut flour significantly reduce the carb content compared to traditional all-purpose flour.
• Healthy Fats: The butter and almond flour provide a good source of healthy fats, helping you stay full longer.
• No Refined Sugar: The use of natural sweeteners makes this dessert diabetic-friendly.

Frequently Asked Questions

Q1: Can I use other keto-friendly flours?
Yes, but stick to almond and coconut flour for the best texture and consistency. Avoid swapping with flaxseed or psyllium husk, as they can make the batter dense.

Q2: What if I don’t have fresh pineapple?
Canned pineapple in its juice (not syrup) works well, but be mindful of portion size to maintain keto compliance.

Q3: How do I ensure the cake doesn’t stick to the pan?
Generously grease the pan with butter or line the bottom with parchment paper for easy removal.

Q4: Can I freeze this cake?
Yes! Wrap slices individually in plastic wrap and store them in the freezer for up to 2 months.

Q5: How do I reheat this cake?
Reheat individual slices in the microwave for 20–30 seconds or warm the entire cake in the oven at 300°F (150°C) for about 10 minutes.

Q6: Is this cake gluten-free?
Absolutely! This recipe uses gluten-free flours, making it a safe option for those with gluten sensitivities.

Conclusion

This Keto Pineapple Upside-Down Cake is proof that you can enjoy tropical flavors while sticking to your low-carb lifestyle. It’s easy to make, beautifully presented, and absolutely delicious. Whether you’re impressing guests or treating yourself, this recipe hits the sweet spot!