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When keto meets pineapple upside-down cupcakes, it’s a tropical party you won’t want to miss! Enjoy our Keto Pineapple Upside Down Cupcakes and let your taste buds embark on a sweet, keto vacation. 🍍🧁

SERVINGS 12 cupcakes

PREP TIME20minutes mins

COOK TIME45minutes mins

EQUIPMENT

  • Muffin Tin
  • Hand Mixer

INGREDIENTS

  • ¾ Cup Pineapple Fresh or Frozen
  • ¾ cup Unsalted Butter divided
  • ½ cup Brown Sugar Substitute + 3 tablespoon (divided)
  • 6 Cherries Fresh or frozen, pitted and sliced in half
  • 1 ¼ cups Almond Flour
  • ¼ cup Vanilla Low Carb Protein Powder
  • ¼ teaspoon Salt
  • 2 teaspoon Baking Powder
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cup Unsweetened Almond Milk
  • ¼ teaspoon Pineapple Flavoring Optional

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INSTRUCTIONS 

  • Begin by placing the pineapple, along with 4 tablespoon of butter and 3 tablespoon of the brown sugar substitute into a medium saucepan over medium heat.
  • Bring to a simmer, then reduce the heat to low, cover, 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, 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 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 tablespoon of pineapple per cup)
  • Top this with the cake batter, being careful not to overfill. (I used about ¼ 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 them from the muffin pan.

NUTRITION

Serving: 1 cupcakeCalories: 202kcalCarbohydrates: 5gProtein: 6gFat: 19gSaturated Fat: 8gCholesterol: 76mgSodium: 79mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 420IUVitamin C: 5.2mgCalcium: 89mgIron: 0.7mg

🔥🥑 Free Keto Meal Plan 🥑🔥
📚 KETO DIET PLAN FOR BEGINNERS 📚
👣 STEP BY STEP GUIDE 👣