Directions. Preheat oven to 425 degrees F (220 degrees C). In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute. Cool slightly and pour mixture into pastry-lined pie pan.
The addition of other ingredients such as protein isolate, unsweetened coconut, ground golden flax, gluten-free baking mix, or oat fiber can not only improve taste and texture, but also improve performance. Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.*.
This tender yellow cake has a sweet pineapple topping & only 3 net carbs per piece! 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 ¼ cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
Pineapple is not really a low carb fruit. But by using just a tablespoon or so of fresh pineapple per serving and pineapple extract to boost the flavor you really can have a low carb pineapple cake. Obviously, you start with pineapple.