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.
Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped pecans. Divide the batter (which will be thick) between the two cake pans, and spread evenly with a silicone spatula. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake and cool for 30 minutes on a wire rack.
Tips for a Perfect Low Carb Pineapple Upside Down Cake Don’t underbake it. It should be deep golden brown as in the photo below. Cool for at least 20 minutes before trying to invert it. To invert it run a knife around the edges to loosen it. Use flavorful pineapple. If you use pineapple that is not sweet and ripe your cake will be bland.
And that’s where the inspiration to make these low carb Pineapple Cake Cookies came from! Now, these Taiwanese pineapple cakes aren’t just your ordinary cakes, they’re like bites from pineapple heaven! Super juicy, moist, popping with flavors of pineapples, but also super loaded with carbs!