Keto 9x13 Pineapple Upside Down Cake Recipe for Low-Carb Desserts

Pineapple upside down cake is a classic dessert loved for its caramelized fruit topping and moist cake base. This keto-friendly version captures all the delicious flavors while keeping carbs low, making it perfect for those on a ketogenic diet. It’s simple to make, requires minimal ingredients, and results in a stunning, tasty treat suitable for any occasion.

Ingredients

1/4 cup unsalted butter (melted)
1/2 cup erythritol or other keto-friendly sweetener
1 can (20 oz) sliced pineapple in juice, drained
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder (gluten-free if desired)
1/4 teaspoon salt
4 large eggs
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a tablespoon of melted butter or non-stick spray.
In the prepared dish, evenly spread the melted butter. Sprinkle the erythritol over the butter, creating a caramel-like topping. Arrange the drained pineapple slices on top of the sugar mixture in a single layer, slightly overlapping if needed.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs until frothy. Add the almond milk and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to keep the batter light.

Pour the batter evenly over the pineapple slices in the dish, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the pineapple should be bubbly.
Remove from oven and allow to cool for 10 minutes. Carefully invert the cake onto a serving platter, so the pineapple topping is on top. Let it sit for another 10 minutes before serving to allow the caramel to set.

Tips

Use canned pineapple in juice rather than syrup to keep the dessert keto-friendly and less sweet.
If you prefer a more pronounced caramel flavor, add a teaspoon of coconut sugar or a splash of sugar-free caramel syrup to the butter and sweetener mixture.
Ensure the pineapple slices are well-drained to prevent excess moisture, which can make the cake soggy.

For a nut-free version, substitute almond and coconut flours with a keto-approved seed flour like sunflower seed flour, but adjust the baking time accordingly.

Serving Suggestions

Serve this pineapple upside down cake warm or at room temperature. It pairs beautifully with a dollop of whipped heavy cream or a scoop of keto-friendly vanilla ice cream for an extra indulgence. Garnish with fresh mint leaves or extra pineapple slices for presentation.

Variations

Cherry Pineapple Upside Down Cake: Add maraschino cherries between pineapple slices or on top for a colorful twist.

Spiced Version: Incorporate a pinch of cinnamon or nutmeg into the batter for a warm, spiced flavor.
Coconut Flavor: Mix shredded unsweetened coconut into the batter or sprinkle toasted coconut on top before serving.

Storage and Reheating

This cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave slices for 20-30 seconds or warm in a low oven at 300°F (150°C) for about 10 minutes. To keep the topping from becoming too sticky, store the cake uncovered or loosely covered.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but make sure to peel and core the fresh pineapple. Slice it thinly and drain excess juice thoroughly to prevent sogginess. Fresh pineapple may require slightly longer baking time to achieve the desired caramelization.

Is this cake suitable for a strict keto diet?

Absolutely. Using keto-approved sweeteners like erythritol ensures the cake remains low in carbs. Always double-check ingredient labels to avoid hidden sugars, especially in canned pineapple or flavorings.

Can I make this cake gluten-free?

Yes. The recipe already uses almond and coconut flours, which are naturally gluten-free. Just ensure your baking powder is gluten-free if needed.

What if I don’t have a 9×13-inch baking dish?

You can use a similar-sized baking pan or a square dish. Adjust baking time accordingly—smaller or deeper pans may require a few extra minutes. Keep an eye on the cake’s color and doneness with a toothpick test.

Can I freeze leftovers?

Yes, wrap the cooled cake tightly in plastic wrap or store in an airtight container. It can be frozen for up to 2 months. To serve, thaw overnight in the refrigerator and reheat as desired.

Is it possible to make this cake dairy-free?

Yes. Substitute the butter with coconut oil or dairy-free margarine. Use a plant-based milk like coconut or cashew milk. The texture remains moist and delicious.

This keto pineapple upside down cake offers a delightful way to satisfy your sweet tooth without breaking your low-carb lifestyle. Its easy preparation and impressive presentation make it a perfect dessert for gatherings or a cozy treat at home. Enjoy baking and indulging in this tropical, guilt-free delight!

Keto 9×13 Pineapple Upside Down Cake Recipe for Low-Carb Desserts