Who doesn’t love this classic summertime dessert? The classic Pineapple Upside Down Cake made over into a low carb, gluten-free treat. It whips up quickly using ingredients you probably already have. The sweetened pineapples and cherries are baked into this basic vanilla cake, eliminating the need for frosting. Fortunately, this keto pineapple upside down cake recipe is fuss free, absolutely delicious, AND is the most nutritious cake possible. It’s simple to make and adds an elegant burst of tropical sweetness to any summertime meal.
Why This Recipe Works
Traditional recipes for pineapple upside down cake use butter, brown sugar, pineapple rings and maraschino cherries for the topping. This recipe was straightforward and easy to detox using the Sweet Swaps. Although there are many gluten-free and vegan pineapple upside down cake recipes online, I had trouble finding any that I would actually consider healthy.
Health Benefits of Pineapple
Pineapple has loads of health benefits. Pineapple is loaded with the powerful enzyme “bromelain” that not only improves digestion, but reduces body-wide inflammation and has even been shown to suppress the growth of cancer! It’s high in vitamin C to stimulate your immune system and also rich in manganese and copper to boost the metabolism.
Ingredients and Swaps
I almost never use canned food but unfortunately there weren’t any ripe pineapples at the store, the 20 oz can was easy and worked perfectly. If you’re using canned pineapple, make sure it’s packed in juice, NOT syrup. Traditional recipes use maraschino cherries which are marinated in sugar. I swapped those for a handful of frozen/thawed pitted dark sweet cherries to add the pop of color in the middle of each pineapple ring.
Flour Options
I’ve tested this sugar free pineapple upside down cake recipe with Whole-Grain and Grain-Free Flour Swap a few times. They are equally delish and both allow you to make your pineapple upside down cake recipe gluten free and healthy! The Whole-Grain Swap cake has a few extra slowly digesting carbs, but I love the hearty, earthy flavor it has. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free cake bakes amazingly well, but with a more dense texture and a mildly sweet, nutty flavor. I tested this recipe using both flours in equal parts (¾ cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1½ cups of Flour Swap the recipe calls for), which is my taste/texture preference. Using the Detox Desserts* Flour Swap makes it easy to turn this cake gluten-free and helps promote healthy digestion.
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Sweet Swaps
I found that the pineapple mixed with a little Sugar Swap still bakes into a sweet caramelized topping without the butter. Feel free to drizzle a little Butter Swap in the bottom of the baking dish if you want a more rich and buttery flavor in your pineapple topping.
Nutritional Information and Macros
Pineapple, along with other tropical fruits, are naturally higher in sugar which is why this cake has a few more healthy carbs than most Detox Desserts*. With 11 grams of net carbs, I still consider this a keto pineapple upside down cake recipe. but my carb counting friends will need to be more mindful of the other foods consumed on the day this cake is devoured.
Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. Each serving has 10 g of carbs and 3 g of fiber. Total NET CARBS = 7 g.
Tips for Success
- Pat your pineapple rings dry using a paper towel before placing them in your baking dish.
- Make your healthy pineapple upside down cake the day before you plan to serve it.
- Let your cake batter rest for about 5 minutes after you’ve blended the wet and dry ingredients, then stir for one more minute.
- Try using half Whole-Grain and half Grain-Free Flour Swap in this sugar free pineapple upside down cake recipe.
- Make sure your Butter Swap is well stirred and at room temperature before making your cake, oil separation is normal in the Butter Swap. If you’re having trouble stirring your Butter Swap, pour the entire jar into a high speed blender.
- Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
- Don’t underbake it. It should be deep golden brown. Cool for at least 20 minutes before trying to invert it.
Recipe Variations
Don’t feel locked into pineapple and cherries. Use any of your favorite fresh seasonal fruit on top of this simple vanilla infused cake. This low carb dessert creation is a keto twist on a pineapple upside-down-inspired cake. This pineapple-infused cake turns up the flavor with a sweet and fruity cherry glaze.
Keto Pineapple Upside Down Cupcakes
Keto Pineapple Upside Down Cupcakes - a low-carb version of your favorite cake in cupcake form. Something about the flavor of sweet pineapple and cherries, makes me feel like I am sitting on a tropical beach somewhere, completely carefree. These keto cupcakes are perfect to serve at summer parties and barbecues alongside your favorite grilled kabobs, burgers, salads, or your other delicious low-carb desserts!
Read also: Keto Calorie Counting: A Detailed Guide
Step-by-Step Instructions
- Preheat the oven to 350 degrees.
- Let the batter rest for about 5 minutes while the fiber absorbs the excess moisture.
- Prepare the greased pie dish by sprinkling ½ cup Sugar Swap at the bottom of the dish. Drain the pineapple, pat them dry with a paper towel and arrange in a single layer.
- Bake for 40-45 minutes (45-50 minutes Grain-Free) until golden in color and a toothpick comes out mostly clean.
- *For best taste, texture and health benefits refrigerate this vegan pineapple upside down cake overnight before indulging.
Detailed Cake Instructions
Preheat oven to 325F and grease a 9-inch springform pan well.
In a medium saucepan over medium heat, bring butter, erythritol and molasses to a boil. Allow to boil 1 minute. Remove from heat and add cream and vanilla (mixture may bubble vigorously). Pour topping into pan and sprinkle evenly with diced pineapple.
For the cake, combine almond flour, protein powder, baking powder and salt in a medium bowl. In a large bowl, beat butter with sweetener until well combined.Beat in eggs, pineapple extract, if using, and stevia extract.Add half of the almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining almond flour mixture, scraping down beaters and sides of bowl as needed.Spread batter over topping in prepared pan, using a knife or an offset spatula to smooth the top.Bake 35 to 45 minutes, or until top is golden brown and just set to the touch. Remove from oven and let cool 10 minutes.Carefully run a sharp knife around the inside of the pan to loosen and then remove pan sides. Top cake with a serving platter and carefully flip both platter and cake. Run a sharp knife between the bottom of the springform pan and the cake topping, to loosen. Serves 12.
Keto Pineapple Upside Down Cupcakes Instructions
Begin by placing the pineapple, along with 4 tablespoon of butter and 3 tablespoon of the brown sugar substitute into a medium saucepan over medium heat.Bring to a simmer, then reduce the heat to low, cover, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake. Preheat the oven to 325 degrees F and prepare a 12-cup muffin pan with non-stick spray.In a medium bowl, combine the almond flour, whey protein, salt, and baking powder, stirring to combine. Set the mixture asideIn a separate medium bowl, combine the butter, vanilla, pineapple flavoring, and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy. Add the eggs and almond milk and beat again until well integrated. Working in batches, add the dry ingredients with the wet, mixing after each addition until you have a smooth, creamy batter. Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple. Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tablespoon of pineapple per cup)Top this with the cake batter, being careful not to overfill.
Cherry Glaze Instructions
In a small bowl, mix together powdered Swerve, heavy cream, cherry extract. Drizzle over the cake once the cake has cooled.
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Storage Tips
Store your healthy, high-fiber keto pineapple upside down cake in the refrigerator for up to 5 days. Although I did not test how the texture might change, you can store the cake wrapped tightly in the freezer for longer term storage. These cupcakes are best stored in the fridge or freezer. Just be aware that after they are chilled the erythritol will recrystallize slightly so it's best to let them come to room temp or heat them up in the microwave for a few seconds before eating.