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    Home » Dessert Recipes » Cakes & Cupcakes » Low Carb Pineapple Upside Down Cake

    Low Carb Pineapple Upside Down Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Dec 4, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for pineapple upside down cake

    Low Carb Pineapple Upside Down Cake? Yes! This tender yellow cake has a sweet pineapple topping and only 3 net carbs per piece! It's easy to make a healthy sugar-free pineapple upside-down cake from scratch at home. This easy cake recipe is also keto friendly, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    Close up on Bite of Low Carb Pineapple Upside Down Cake on fork resting on white plate with slice of more cake

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    Pineapple upside-down cake. Soooo delicious. I have memories of making it with my mom when I was little. Maraschino cherries inside the canned pineapple rings with lots of brown sugar. This is a trickier recipe to make low carb than many others I have done because of the carbs in pineapple. Pineapple is not really a low carb fruit. But by using just a tablespoon or so of fresh pineapple per serving and pineapple extract to boost the flavor you really can have a low carb pineapple cake.

    overhead view of pineapple upside down cake in a baking dish

    How to Make Pineapple Upside Down Cake

    Obviously, you start with pineapple. I used fresh pineapple for this recipe. It has so much more flavor than canned pineapple so you can get away with only using a little bit. If you don't have access to fresh pineapple frozen pineapple is better than canned pineapple. Many grocery stores sell cubed fresh pineapple in little containers in the fruit department. They are generally much more expensive per pound than a whole pineapple but if you don't have a use for the remaining pineapple they are perfect for this recipe. I have no problem going through fresh fruit in my house with five kids to gobble it up.

    softened butter spread on bottom of baking dish

    Topping for Pineapple Upside Down Cake

    To start you spread softened butter on the bottom of your baking dish. Top that with the fresh pineapple and sprinkle on sweetener that has been mixed with pineapple extract. The pineapple extract helps maximize the pineapple flavor while keeping the carb count down.

    pineapple and sweetener topping layered on bottom of baking dish for pineapple upside down cake

    Low Carb Pineapple Upside Down Cake Batter

    For the cake batter, I use a combination of almond flour, coconut flour, eggs, yogurt, butter, sweetener, baking powder, and more pineapple extract. I really wanted the pineapple flavor to be the star in this cake. This resulting in one of the most tender cakes I have ever made. The cake just melted in your mouth. It was amazing.

    cake batter in food processor

    Food Processor Cake

    My favorite way to mix cake is in my food processor. I have a big stand mixer but more often than not I just toss all the cake ingredients into the food processor and give them a whirl.

    Carbs in Pineapple

    In a one-cup serving, there are 19 net carbs in pineapple. If you are eating low carb or keto I don't recommend sitting down with a bowl of fresh pineapple.

    Is Pineapple Keto?

    Generally, no. Pineapple is not keto. But, can you use a little bit in a recipe? That is up to you but I think so. This cake has 3 net carbs per piece including the pineapple. When you divide one cup of pineapple by 12 pieces of keto pineapple upside down cake each piece has less than a tablespoon. But it is enough to make this taste like a real pineapple upside-down cake.

    batter spread into a square glass baking dish

    Tips for a Perfect Keto Pineapple Upside Down Cake

    1. Don't underbake it. It should be deep golden brown as in the photo below. The center should feel firm to the touch and not jiggle.
    2. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Invert a plate on top and then flip the cake and plate so the cake is on the plate. If any pineapple pieces get stuck just add them back to where they are missing.
    3. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland. Make sure the pineapple tastes great before using it in a low carb pineapple upside-down cake. That little bit of pineapple needs to go a long way.

    low carb pineapple upside cake in baking dish

    Other delicious recipes to try:

    Cinnamon Crumb Cake Recipe w/ Pecans

    Keto Strawberry Shortcake

    Keto Vanilla Cake

    Keto Peach Cobbler

    Upside Down Cake with Cranberries

    Almond Crumb Cake Recipe

    Classic Yellow Keto Birthday Cake with Chocolate Icing

    Blackberry Coffee Cake

    Low Carb Pineapple upside down cake on white plate with piece of cake on fork

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    Low Carb Pineapple upside down cake on white plate with piece of cake on fork

    Pineapple Upside Down Cake

    Keto Low Carb Pineapple Upside Down Cake? Yes! This tender yellow cake has a sweet pineapple topping & only 3 net carbs per piece!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 153
    Author: Taryn

    Ingredients

    • 4 tablespoon butter
    • 1 cup fresh pineapple
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon pineapple extract

    Cake Batter:

    • 2 eggs
    • ⅓ cup yogurt
    • 4 tablespoon butter
    • 1 cup almond flour
    • ¼ cup coconut flour
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 teaspoon baking powder
    • 1 teaspoon pineapple extract
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    Instructions

    • Preheat oven to 350. 
    • Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
    • Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
    • Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

    Notes

    Nutrition: This cake has 12 pieces. Each piece has 5 total carbs and 3 NET carbs. These numbers include the small amount of fresh pineapple. I believe that this can be keto-friendly with these numbers. It is up to you if you want to use the real pineapple. 
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1piece | Calories: 153 | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 87mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 6.6mg | Calcium: 72mg | Iron: 0.6mg
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    Reader Interactions

    Comments

    1. Rachel Jean says

      January 18, 2022 at 5:29 pm

      can I use just almond flour without the coconut flour and just substitute all almond flour?

      Reply
      • Taryn says

        January 19, 2022 at 8:24 am

        Yes, all almond flour should be fine.

        Reply
    2. Margo says

      October 13, 2021 at 3:48 pm

      I accidentally mixed all the ingredients together except the pineapple, as the cake batter! Oh well.

      Reply
      • Taryn says

        October 13, 2021 at 4:17 pm

        I bet it will still be delicious!

        Reply
    3. Laurie says

      April 27, 2021 at 1:26 pm

      I would like to use ALL Coconut flour as we have a nut allergy in my home.
      How much would I use to replace the Almond Flour?

      Reply
      • Taryn says

        April 27, 2021 at 4:43 pm

        It is tricky to sub in coconut for almond flour. My suggestion would be to use this batter with the pineapple extract added and the pineapple topping: https://joyfilledeats.com/coconut-flour-muffins/

        Reply
    4. Suzi_p says

      April 05, 2020 at 6:01 am

      Oh this was so delicious! Thankyou!

      Reply
      • Suzi_p says

        April 15, 2020 at 3:16 am

        Me again! I came back to add that I'm totally ditching the disgusting food I make (following the keto connect guys). I almost had no hope for delicious food again! Thank you so much. I've done this recipe also with marbled cake batter (part chocolate) and cherries at the bottom. delish! thanks again5 stars

        Reply
    5. Joan Van Santen says

      March 28, 2020 at 6:40 pm

      Just an FYI 🙂 I made this today for my 81 year old Mom who is trying (and succeeding ) to live the THM lifestyle 🙂 I only had canned crushed pineapple, so used that and it worked great !!

      Reply
    6. Cheryl says

      March 19, 2020 at 6:41 pm

      This was absolutely a winner! Used Truvia 1:1 and fresh pineapple. Husband gave the thumbs up, too.5 stars

      Reply
    7. jporter says

      November 26, 2019 at 10:59 am

      can you prepare and leave in refrigerator until ready to cook? how long can it stay refrigerated?

      Reply
      • Taryn says

        November 27, 2019 at 11:31 am

        I would cook it and then refrigerate it. You can make it a couple days ahead of time.

        Reply
    8. kris says

      September 07, 2019 at 11:09 am

      if I sub in stevia how much would I use?

      Reply
      • Taryn says

        September 07, 2019 at 4:40 pm

        I don't recommend using pure stevia powder in baked goods, sorry.

        Reply
    9. Casey says

      July 30, 2019 at 10:14 am

      I made this with stevia sweetened peaches and it turned out really good! I think the dough was much sweeter before I baked it. Maybe this is true when baking with THM super sweet always? Next time I will add a little more sweetener but overall it was great.5 stars

      Reply
    10. Jennifer says

      June 14, 2019 at 7:54 pm

      Any suggestions on baking time if these were made as minis or cupcakes?

      Reply
      • Taryn says

        June 15, 2019 at 8:10 am

        I'd start checking them at 15 minutes. Then every 5. I think they'll take about 25.

        Reply
    11. Brenda Watt says

      May 18, 2019 at 10:52 pm

      This is an incredible cake! I'm now wondering how it would be with fresh peaches since that season is just around the corner. Thank you!5 stars

      Reply
      • Taryn says

        May 19, 2019 at 12:40 pm

        Great idea!

        Reply
    12. Denise says

      May 17, 2019 at 6:21 pm

      I tried this for the first time tonight. Mine turned out sort of Millie tasting, granular like but the cake had a very odd flavor. I used monk fruit sweetener and wondered if that is why it tast odd. It was fairly moist but the flavor wasn't good. Im sure i made it by the directions. Do you know if it could be the sweetener? I haven't used this type a lot. Maybe it needed more or less of the monk fruit. Just thought I would ask. I will try it again. Thanks for the recipe5 stars

      Reply
      • Taryn says

        May 19, 2019 at 8:00 am

        I have not made this with monk fruit. How much did you use?

        Did you use fresh pineapple and taste it first? Is it possible the pineapple was bad?

        Reply
        • Denise says

          May 26, 2019 at 1:24 pm

          Ok.so I tried it again. This time truvia baking blend, that's what I had. What an amazing difference. I think it was the monk fruit that had such a bad taste the first time. Now I did use the truvia using your mesurments. That may have been too much. If going tuviadc do you use less. Thanks for a great recipe.

        • Taryn says

          May 26, 2019 at 4:54 pm

          Does Truvia Baking Blend have regular sugar added? Does the bag have the conversion to sugar listed?

    13. Carrie says

      March 04, 2019 at 11:22 pm

      This looks incredible.5 stars

      Reply
    14. Tayler Ross says

      March 04, 2019 at 9:57 pm

      I made this cake as our dessert last night, and everyone loved it! Thanks so much for sharing!5 stars

      Reply
    15. Debbie says

      March 03, 2019 at 3:45 pm

      Hi, I have Trivia Baking Blend. Would this work and if so do you know how much I would use. I find all this sugar substitutes so very confusing. I subscribe to your site, but haven't made this yet. Thanks in advance

      Reply
      • Taryn says

        March 03, 2019 at 8:03 pm

        What are the ingredients in that sweetener? Does the bag say 1:1 for sugar?

        Reply
    16. Patsy says

      January 07, 2019 at 7:50 am

      Can you use canned pineapple if canned with no sugar?

      Reply
      • Taryn says

        January 07, 2019 at 1:03 pm

        Yes, that should be fine.

        Reply
    17. Marilyn Hutchins says

      December 26, 2018 at 9:34 am

      I only keep the THM Baking Blend on hand. Can it be substituted for the almond and coconut flours. It is too expensive to keep all that on hand. How much would I use if so.

      Reply
      • Taryn says

        December 26, 2018 at 1:07 pm

        You can use baking blend. Use a little less.

        In my experience, almond and coconut flours are actually cheaper per pound than baking blend. Coconut flour is about $3 a pound on amazon when you buy big bags and almond flour is $4 a pound at costco ($5-6 on amazon). Baking blend is $7 a pound plus shipping when purchased on sale.

        Reply
    18. Becky says

      December 06, 2018 at 12:57 pm

      Is the yogurt, unsweetened, plain greek yogurt in this recipe? Sounds delish and a must try!

      Reply
      • Taryn says

        December 06, 2018 at 1:06 pm

        Yup! Any plain yogurt will work. I use whole milk plain yogurt sometimes too.

        Reply
    19. fr j says

      December 04, 2018 at 2:46 pm

      thanks, a family favorite... im wondering about baking it the way our family has done it... in a cast iron pan, greased w lard/butter... then when it is still warm, we turn it out/over...

      Reply
      • Taryn says

        December 05, 2018 at 10:08 am

        That should work. The worst that would happen is it could break when flipping. But it would still be delicious.

        Reply

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