To use your favorite fruits in lower carb or lower sugar treats, consider these tips:
- Dice or chop the fruit finely to get a good distribution throughout the recipe. A single apple or a cup of pineapple or cherries can give you plenty of flavor without too many carbs per serving.
- Buy fresh fruit instead of the canned variety. Canned fruit is often packed in sugary syrup and even if you drain it, the fruit will retain some of that added sugar.
- Extracts can help you boost the fruit flavor without any additional carbs or sugar. I like to keep a number of extracts on hand for baking.
Pineapple Upside-Down Cake – Carb Smart, Sugar Smart, Gluten Free, Grain Free
3 tablespoon butter
1/4 cup erythritol sweetener (I used Swerve Sweetener)
2 teaspoon molasses
1/4 cup heavy cream
1/4 teaspoon vanilla extract
1 cup diced pineapple
3 cups almond flour
1/3 cup vanilla whey protein powder (optional, helps the cake rise properly)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup bulk sweetener like erythritol or xylitol
2 large eggs, room temperature
3/4 teaspoon pineapple extract (optional, boosts pineapple flavor)
1/2 teaspoon liquid stevia extract
3/4 cup unsweetened almond milk
Preheat oven to 325° and grease a 9-inch springform pan well.
In a medium saucepan over medium heat, bring butter, erythritol and molasses to a boil. Allow to boil 1 minute. Remove from heat and add cream and vanilla (mixture may bubble vigorously).
Pour topping into pan and sprinkle evenly with diced pineapple.