How To Make Diabetic Pineapple Upside-Down Cake Recipe
A sugar-free, low-carb twist on a classic cake with sweet pineapple and caramelized brown sugar topping.
Serves:
Ingredients
- 1 can (20 oz) pineapple slices in juice, drained
- 2 tbsp unsalted butter
- 1/4 cup brown sugar substitute (such as Swerve)
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated sugar substitute (such as Stevia)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F and grease a 9-inch cake pan.
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Melt butter in a small saucepan over medium heat. Stir in brown sugar substitute until smooth. Pour mixture into prepared pan, then layer pineapple slices on top.
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In a medium bowl, whisk together almond flour, coconut flour, sugar substitute, baking powder, and salt.
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In a separate bowl, whisk together almond milk, eggs, and vanilla extract. Add wet mixture to dry mixture and stir until just combined.
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Pour batter over pineapple slices and smooth into an even layer.
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Bake for 35-40 minutes or until a toothpick inserted into center comes out clean.
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Let cake cool in pan for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.
Nutrition
- Calories : 291kcal
- Total Fat : 22g
- Saturated Fat : 5g
- Cholesterol : 93mg
- Sodium : 233mg
- Total Carbohydrates : 15g
- Dietary Fiber : 5g
- Sugars : 4g
- Protein : 10g
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