Low Carb Pineapple Recipes

PINEAPPLE UPSIDE DOWN CUPCAKES | LOW CARB, GLUTEN FREE

Steps:

• Begin by placing the pineapple, along with 4 tbsp of butter and 3 tbsp of the brown sugar substitute into a medium saucepan over medium heat.
• Bring to a low boil, then cover and reduce to a simmer, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake.
• Preheat the oven to 325 degrees F and prepare a 12 cup muffin pan with non-stick spray.
• In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside
• In a separate medium bowl, combine the butter, vanilla, pineapple flavoring, erythritol and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy.
• Add the eggs and almond milk and beat again until well integrated.
• Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter.
• Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple.
• Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tbsp of pineapple per cup)
• Top this with the cake batter, being careful not to overfill. (I used about 1/4 cup of batter per cupcake.
• Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow them to cool before removing from the muffin pan.

TAIWANESE PINEAPPLE COOKIES

Steps:

• Gather all the ingredients.
• Preheat oven to 325F.
• If applicable, drain pineapple liquid. Place chunks into a food processor, along with sweetener and water. Pulse until puree like consistency is formed.
• Transfer sauce to a small stovetop pot and cook on medium heat until boiling, then turn down to low, stirring often until sauce thickens. Roughly 4-5 minutes and then remove from heat.
• In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
• Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, salt and melted butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
• Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
• Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
• With your thumb, make an imprint and press about 3/4 the way down.
• Fill each cookies with about 1/2 tsp of pineapple sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
• Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

MAKEOVER PINEAPPLE CASSEROLE

Steps:

• Drain pineapple, reserving 1 cup juice; set pineapple and juice aside. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Stir in flour, then reserved pineapple and juice. Gently fold in bread cubes. , Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly golden. Serve warm.