Keto Pineapple Upside-Down Cake

This easy Gluten-free Keto Pineapple Upside-Down Cake is surprisingly low in carbs with only 3.8 grams of net carbs per slice and the best buttery, moist pineapple cake crumb ever!

I know what you think, pineapple is high in carbs and sugar, and I can’t eat pineapple on a keto low-carb diet. Well, not exactly, and let me explain below.

How To Make Keto Pineapple Upside-Down Cake

Luckily, you can make a keto pineapple cake using some tricks to bring out all the natural flavor of pineapple without the added sugar or excessive carbs.

All you need to make this moist, buttery cake are a few simple ingredients, split into two steps.

Bottom Layer Ingredients

An upside-down pineapple cake is made with a buttered cake pan filled with pineapple rings and glazed cherries.

To make a low-carb pineapple cake, you will need to tweak the authentic recipe by using the ingredients below :

• Brown erythritol – or any brown sugar-free keto sweetener you like.
• Softened butter – butter is a keto-friendly dairy product.
• Fresh pineapple rings – cut them super thin, weigh them, and keep the total amount to 100 grams (3.5oz) or less.
• Raspberries – this replaces the usual glaze cherries used in pineapple cake. Raspberries are low-sugar and keto-friendly fruits.
• Pineapple cake batter

Pineapple Cake Batter

For the cake batter, you need:

• Large eggs
• Almond milk – no regular milk as dairy milk is full of carbs.
• Sea salt
• Melted butter or melted coconut oil
• Almond flour – learn how to choose your keto flour.
• Baking powder
• Vanilla extract
• Pineapple extract or pineapple flavor
• Erythritol

Cutting The Pineapple

First, peel the fresh pineapple and then cut the fresh pineapple into very thin rings.

You should aim for 3-mm/0.1-inches pineapple rings. Remove the center of each ring using the back of a piping nozzle or a round shape.

Pat dry the pineapple ring in absorbent paper to remove extra juice and prevent the top of the cake from becoming too moist.

Preparing The Cake Pan

Next, select a non-stick 9-inch round cake pan – mine has a removable side and bottom, which is very convenient to unmold this almond flour pineapple cake easily.

In a bowl, combine softened butter and sugar-free brown sweetener until creamy.

Using a silicone spatula, press and rub the butter mixture on the bottom and the sides of the pan.

Add the three pineapple rings to the bottom of the pan and add 3 raspberries into the hole of each ring. You can add 2-3 more on the sides if you like!

Almond Flour Pineapple Cake Batter

In a large mixing bowl, whisk the eggs, almond milk, sweetener, pineapple extract, vanilla extract, and melted butter.

In another bowl, combine all the remaining ingredients: almond flour, baking powder, and salt.

Finally, stir the dry ingredients into the wet ingredients until a slightly thick and grainy cake batter forms.

Assembling The Pineapple Cake

Spread the keto pineapple cake batter over the pineapple rings evenly using a spatula.

Baking The Cake

Bake the cake in the center rack of the oven until golden brown and a pick inserted in the center of the cake comes out clean.

Cooling Down

Cool the cake down in the pan for 30 minutes, then release the sides of the pan.

Flip the cake upside down on a serving cake plate.

Making It Shine

This is totally optional, but to make the top of the cake shiny, you can brush 1-2 tablespoons of sugar-free pineapple syrup on top of the cake.

Baking Tips

Here are my tips for using high-carb pineapple in keto recipes.

So it’s totally fine to use 100 grams (3.5 oz) of pineapple in a cake recipe. You will only get 1 gram of net carbs (12 grams of net carbs split into 12 portions) coming from the fresh fruit.

Frequently Asked Questions