Easy Keto Recipe
Keto Pineapple Upside-Down Cake – Softened Unsalted Butter – Brown Erythritol – Fresh Pineapple – Raspberries FOR THE CAKE BATTER – Eggs – Erythritol – Almond Milk – Baking Powder – Sea Salt – Vanilla Extract – Pineapple Flavoring – Unsalted Butter – Almond Flour
Prepare the pineapple cake topping by combining the softened butter with brown erythritol in a small ball until it forms a paste.
Spread the buttery paste all over the bottom of a 9-inch non-stick springform pan before setting it aside.
Arrange the fresh thin pineapple rings at the bottom of the springform pan and place a few raspberries around them for the top of your Keto Pineapple Upside-Down Cake.
In a large mixing bowl, beat the eggs, erythritol, unsweetened almond milk, baking powder, salt, vanilla extract, pineapple extract, and melted butter with a whisk.
Pour the almond flour gradually in the Pineapple Cake batter while stirring with a silicone spatula until the batter becomes smooth and sticky.
Pour the Keto Pineapple Upside-Down Cake Batter into the pan, on top of the pineapple slices.
Spread the batter with a silicone spatula and bake the Keto Pineapple Upside Down Cake for 40 to 45 minutes in an oven preheated to 350°F (180°C).
Let the Keto Pineapple Cake cool down in the pan for 30 minutes before releasing it and letting it cool down for a couple of hours on a cooling rack.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 15 Minutes Cook: 35 Minutes