“Luscious Keto-Friendly Hawaiian Pineapple Upside Down Cake”

Allergens

Nuts (Pecans)

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 3/4 cup Swerve confectioners' sweetener
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 1 can (20 oz) pineapple rings in natural juice, drained and patted dry
• 1/4 cup sugar
• free caramel sauce
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8 inch round cake pan and line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk together almond flour, coconut flour, Swerve sweetener, baking powder, and salt. Add cold butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
3. Stir in heavy cream, vanilla extract, and egg yolks until well combined. Set aside.
4. In another bowl, beat egg whites using an electric mixer on high speed until stiff peaks form. Fold the beaten egg whites into the cake batter gently but thoroughly.
5. Arrange pineapple rings at the bottom of the prepared pan, overlapping as needed to cover the surface entirely. Drizzle sugar free caramel sauce over the pineapple and sprinkle chopped pecans evenly on top.
6. Carefully pour the cake batter over the pineapple and caramel layer. Smooth the top with a spatula.
7. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a serving plate. Cool completely before slicing and serving.

Chef’s Insight

To achieve the perfect texture in this keto dessert, be sure not to overmix the cake batter. Fold the egg whites gently to maintain their airy consistency.

Notes

Be sure to use a sugar-free caramel sauce that is low in carbs for this recipe.