Dessert

Low Carb Pineapple Upside Down Cake is for Dessert.

Low Carb Pineapple Upside Down Cake takes 10 minutes to prepare.

Low Carb Pineapple Upside Down Cake takes 35 minutes to cook.

Low Carb Pineapple Upside Down Cake makes 9 servings.

The ingredients for Low Carb Pineapple Upside Down Cake are:

(indicates conversion)

Cake:
1/8c (2tbsp) Unsalted Butter
1/4c (4tbsp) Half and Half or Heavy Cream
2 large eggs *
*halved 5 eggs from recipe so used Flax Egg substitute for .5 egg: 1 tbsp Flax Flour (Ground Flax Seed)**
1/2 txp Vanilla extract, imitation, alcohol
1c Almond Flour (ground almond)
1/4c Pineapple Juice from canned pineapples
1 packet stevia or sweetner of choice
(i used .5tsp sugar)

Topping:
1/8c (2tbsp) Unsalted Butter
1/8c (2tbsp) coconut sugar (i used Madhava)
136g (.56c) Pineapple Chunks

Here is how you make Low Carb Pineapple Upside Down Cake:

-Preheat oven 350Topping-Melt 1/8c butter in square pan in the oven. -Spread butter evenly across bottom of pan. -Sprinkle palm sugar over butter across bottom pan. - Spread crushed pineapple or rings evenly over sugar butter mixture. -Set aside.Cake-mix ground flax seed & water set aside to fel-Mix cream, other 1/8c butter, eggs, vanilla & sugar of choice. -add gelled flax seed egg sub-Mix until fluffy-Slowly add & mix in pineapple juice-Pour into pan over topping-Bake 30-40 minutesServing Size: 9 2x2x1 squaresNumber of Servings: 9Recipe submitted by SparkPeople user IVYSPARKS.

The nutritional information for Low Carb Pineapple Upside Down Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 155.8

• Total Fat: 7.0 g
• Cholesterol: 57.1 mg
• Sodium: 18.4 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 0.3 g
• Protein: 1.7 g