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Pineapple Upside Down Cake

Serves 8

Fresh pineapple adds a big punch of sweetness to this cake that is made without traditional grains and sugars. Serve this warm with a dollop of full-fat Greek yogurt or your favorite Keto vanilla ice-cream.

Prep Time: 10 minutes
Cooking Time: 30 minutes

4 tablespoons butter, softened
¾ cup fresh pineapple, chopped
¼ cup Keto sweetener (Any sugar free sweetener of your choice)
1 teaspoon pineapple extract
Cake Batter:
2 large eggs
1/3 cup full-fat plain Greek yogurt
4 tablespoons butter
1 cup almond flour
¼ cup coconut flour
3 tablespoons Keto sweetener (Any sugar free sweetener of your choice)
2 teaspoons baking powder
1 teaspoon pineapple extract
Optional: maraschino cherries


Preheat your oven to 350 degrees Fahrenheit.

Grease the bottom of an 8x8” baking pan with the softened butter.

Layer evenly with chopped pineapple, keto sweetener and pineapple extract.

Add all cake batter ingredients to a food processor and pulse to combine until a thick dough has formed.

Drop cake batter by the spoonful over the pineapple and gently spread it in the pan. If using, add maraschino cherries to the pan in an even pattern.

Bake in the oven for 30 minutes or until golden brown and is not spongey, but slightly firm to touch.

Allow to cool for a few minutes before serving. Store in a glass container for up to 5 days.


Calories: 309
Carbs: 24
Net Carbs: 20
Protein: 8
Fat: 28