This low carb pineapple upside down cake recipe is for a dear friend who is about to become a mother in a few short weeks. She recently asked me what I liked to eat while I was in labor.
She’s starting to plan and pack. Of course I didn’t plan ahead with my first, but by the time baby number 4 arrived I pretty much had the whole labor process figured out for myself. We are all different, and how we handle labor varies. But all moms go through that nesting feeling right before the baby comes. This last time I got an urge to bake our new baby a birthday cake. I wish I had done it for all the others. Celebrating a newborn baby with a birthday cake makes a cherished family memory. I mentioned to her that I baked little Boo a pineapple upside down cake the day before she was born. She may have liked that idea, but my friend is low carb. In honor of her cherished friendship I decided to create a low carb pineapple upside down cake version just for her.
Our original pineapple upside down cake recipe used a basic gluten free box mix from the Golden Cake Mix from the Really Great Food Company. But since my girlfriend is trying her best to stay on a low carb diet, I decided to make one from scratch this morning. I thought I would experiment a little with my original recipe by adding alternative sugar, baking soda, and almond flour instead of the box mix. It turned out so great that my six year old ate half of the low carb pineapple upside down cake when he got home from school. He says he likes the low carb one better. Judging by my nearly empty cake platter I’d say he’s not kidding.
My box recipe called for 4 eggs. Anyone that does low carb regularly will tell you that it is always a good idea to add an extra egg. This recipe is not dairy free, but unlike recipes that call for milk, I’ve opted to use heavy cream instead (and less of it).
Another good thing to keep in mind if you are baking a low carb pineapple upside down cake recipe is the pineapple juice. Not all canned pineapples are made in just pineapple juice. Read the labels to make sure the brand you are buying is not loaded in syrups. Fresh pineapple is best, but not necessary.
I wouldn’t suggest you omit the pineapple juice unless you absolutely have to. It really adds to the low carb pineapple upside down cake recipe’s taste. You may want to reduce the amount a small bit. If you experiment with this let me know how it turns out.
Ingredients for Low Carb Pineapple Upside Down Cake Recipe
1/4 cup Butter or spectrum palm oil, Softened (for batter).
1/4 cup Butter or spectrum palm oil (for topping).
1/4 cup Pure Palm Coconut Palm Sugar (it’s a low carb brown sugar for the topping).
1/2 cup heavy cream
5 large eggs
1 teaspoon Vanilla Extract
2 cups Almond Flour (blanched almonds, ground in Nutribullet)
1 or 2 packets Stevia
1/2 cup of pineapple juice (fresh or canned, whatever you’ve got)
1 can of pineapple slices (about 11 or 12)
optional (12 Dark Mordello Cherries. I buy Trader Joe’s Brand which has no artificial colors or flavors). This is for ornamental decoration. You can omit if you’d like.
Directions for Low Carb Pineapple Upside Down Cake Recipe
Put 1/4 cup of butter or spectrum palm oil in a rectangular baking dish and melt it in a preheated oven at 350 degrees Fahrenheit. Mix heavy cream, 1/4 cup butter or spectrum palm oil, eggs, vanilla, stevia, and almond flour in an electric mixer. Beat on high until the batter looks fluffy and whipped. Then slowly add the pineapple juice. When the batter is ready, take out the pan with the melted butter or palm oil. Spread it around the pan evenly (without burning yourself). Sprinkle 1/4 cup of the coconut palm sugar evenly over the bottom of the baking dish. Now layer your 9-12 pineapple slices. Make it pretty, however it fits. In the center of each pineapple slice you can place a cherry if you’d like. It’s not necessary. Then pour the batter on top. It will barely cover the pineapple slices and cherries. That’s just fine. Bake at 350 Fahrenheit for 35-45 minutes. Just watch it carefully to see how it is browning. When it is nice and brown it’s ready to come out of the oven.
This recipe is forgiving. If you flip it and feel it needs longer, just put it back in the oven for a couple more minutes to brown on top. This low carb pineapple upside down cake recipe is spongy and light tasting. The batter is not too sweet but it has just enough flavor.
If you make this low carb pineapple upside down cake recipe and you like it, please comment. If you made a few substitutions of your own I’d love to hear about them. There are a lot of low carb sugars out there for people on a low glycemic index diet.