Pineapple upside down cake is an American tradition but it's loaded with carbs. Try our keto version using a brown sugar substitute and half as much pineapple (half a ring is 4 net carbs) - we promise you won't miss it. We like to add nuts but they're optional. Usually, it's made in an iron skillet but a cake pan, square pan or even cupcake pan works.
Keto Pineapple Upside Down Cake
1 1/2c fine almond flour
1T fine coconut flour
3/4c sweetener of your choice (we use Splenda)
1T baking powder
1/4 tsp salt (check out these cute mini measuring spoons)
3 eggs, beaten
1/4c butter, melted
1/3c sour cream
1 tsp lemon juice
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
Topping (bottom layer)
1/4c butter melted
1/2c brown sugar substitute (we use Swerve)
5 pineapple rings, cut in half
1/3c rough chopped nuts, walnuts or pecans (optional)
1. Preheat oven to 325°. Combine all ingredients for cake batter in a large mixing bowl and stir until well incorporated. Set aside while preparing the topping.
2. For the topping, pour melted butter into parchment lined 8x8 pan or silicone muffin pan. Sprinkle with brown sugar. Place pineapple halves in three rows of three or one quarter in each muffin well and sprinkle with nuts, if desired.
3. Spoon cake batter over the topping carefully. Bake for 25-30 minutes (15-18 minutes for cupcakes), or until center comes out clean.
4. Cool for 15 minutes before inverting onto a serving platter. Makes 12 full sized cupcakes or one 8x8 pan. Enjoy!
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