Keto Pineapple Upside-Down Cake
🛒 What You’ll Need
- Fresh Pineapple Rings, sliced thin to keep the carb count lower (or use a keto-friendly extract if you’re strictly keto) 🍍
- Maraschino Cherries, tucked into the center of each ring for that iconic look 🍒
- Almond Flour & Coconut Flour, for a perfectly tender, grain-free cake crumb 🌾
- Brown Keto Sweetener, combined with butter to create that sticky caramel topping 🧈🍯
- Eggs & Sour Cream, to ensure the cake stays incredibly moist and rich 🥛🥚
- Butter, because every great upside-down cake starts with a buttery base! 🧈✨
👩🍳 Instructions
- The Caramel Base: Melt butter and your brown keto sweetener together, then pour it into the bottom of a round glass baking dish. 🧈🍯🥇
- Arrange the Fruit: Lay your pineapple rings in a beautiful circular pattern over the caramel, then place a cherry in the center of each ring as seen in the photo. 🍍🍒🎨
- Mix the Batter: Whisk together your almond flour, coconut flour, sweetener, and baking powder. Stir in the eggs, melted butter, and sour cream until smooth. 🥣🌪️✨
- Cover & Smooth: Gently spread the batter over the top of your fruit layer, being careful not to shift the pineapples. 📐📏👌
- Bake to Gold: Bake at 325°F for 35–45 minutes or until a toothpick comes out clean. ⏲️📈🔥
- The Reveal: Let it cool for about 10 minutes, then carefully invert the cake onto a serving board or plate. Watch that beautiful, glossy glaze drip down the sides! 🤩💎✨
- Serve: Slice it up while slightly warm for the ultimate tropical treat! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Flip” Secret: As shown in the photo, a clean flip is key! Use a large cutting board and commit to the motion to keep your fruit pattern perfect! 🛡️💎
- The “Caramel” Hack: Don’t be afraid to let the glaze run—that extra syrup soaking into the cake is what makes it legendary! 🍯🎯✅
