Use Master Mix recipe here. Stir sugar into mix. Combine water, egg, and vanilla in a separate bowl. Stir half the liquid into the mix and beat 2 minutes. Add remaining liquid and beat 2 …
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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, …
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Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Pour batter into baking dish. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool. In a medium bowl, combine whipped topping, pineapple with its juice, and pudding mix; stir until thoroughly combined. Spread evenly over cake.
This low-carb, moist pineapple cake is made with convenient shortcut ingredients and whips up in no time. It's perfect for a potluck 'cause it can be made hours ahead! 1 (16-ounce) package sugar-free yellow cake mix, batter prepared according to package directions (see Note)
Luckily pineapple freezes really well. If you use fresh pineapple, simply pop it in a freezer-safe container until the next time you need a small amount. You can also try some of these other low carb recipes that use pineapple: This Low Carb version of classic Pineapple Upside Down Cake has all of the traditional flavors, with none of the guilt!
Optional topping: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free Cocowhip Light) Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray. In a large bowl, stir cake mix with undrained pineapple until uniform.