Keto Pineapple-Infused Cake With Cherry Glaze
yield: 9 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
A light and fluffy pineapple sweetened cake with a brown butter topping drizzled with a cherry glaze. It's reminiscent of a classic pineapple upside down cake, but without all the carbs!
Ingredients
Cake:
- 1 1/4 cup almond flour
- 1/4 cup unflavored protein powder
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 3/4 cup butter, room temperature (separated)
- 1/3 cup Swerve granular
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple extract
- 1/4 cup heavy cream
- 1/4 cup brown granular Swerve
Cherry Glaze:
- 1/4 cup Swerve confectioner
- 1/4 cup heavy cream
- 1 teaspoon cherry extract
Directions
1
For the cake:
Preheat oven to 350 degrees.
2
In a large mixing bowl, add in almond flour, unflavored protein powder, salt, and baking powder. Set aside.
3
In a separate large mixing bowl, cream together 1/2 cup butter, Swerve granular, eggs, vanilla extract, pineapple extract, and heavy cream.
4
Add dry ingredients into wet ingredients and mix until combined.
5
In a small bowl, mix together 1/4 cup brown Swerve and 1/4 cup butter with a fork. Sprinkle brown Swerve mixture over an 8x8 pan.
6
Pour batter over brown Swerve butter mixture in pan. Bake in a preheated oven for 30 minutes. If the top of the cake starts to brown (mine started about 15 minutes in) place a sheet of foil over to prevent any further browning.
7
Remove from the oven and let the cake cool.
8
For the cherry glaze:
In a small bowl, mix together powdered Swerve, heavy cream, cherry extract. Drizzle over the cake once the cake has cooled. Serve and enjoy!
Nutrition Information
Yield: 9 square pieces, Serving Size: 1 piece
Amount Per Serving:
306 Calories | 29.5g Fat | 20.4g Total Carbs | 1.7g Fiber | 1.3g Sugar | 15.1g Sugar Alcohol | 8.4g Protein | 2.2g Net Carbs