- 3 tbsp butter
- 1/4 cup granular Swerve sweetener
- 2 tsp molasses
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1 cup diced pineapple
- 3 cups almond flour
- 1/3 cup vanilla whey protein powder optional but helps the cake rise properly
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup granular Swerve sweetner
- 2 large eggs room temperature
- 3/4 tsp pineapple extract optional, boosts pineapple flavor
- 1/4 tsp liquid stevia extract
- 3/4 cup unsweetened almond milk
Preheat oven to 325F 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.
For the cake, combine almond flour, protein powder, baking powder and salt in a medium bowl. In a large bowl, beat butter with sweetener until well combined.
Beat in eggs, pineapple extract, if using, and stevia extract.Add half of the almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining almond flour mixture, scraping down beaters and sides of bowl as needed.
Spread batter over topping in prepared pan, using a knife or an offset spatula to smooth the top.Bake 35 to 45 minutes, or until top is golden brown and just set to the touch. Remove from oven and let cool 10 minutes.
Carefully run a sharp knife around the inside of the pan to loosen and then remove pan sides. Top cake with a serving platter and carefully flip both platter and cake. Run a sharp knife between the bottom of the springform pan and the cake topping, to loosen. Gently lift pan bottom.
Serves 12. Each serving has 10 g of carbs and 3 g of fiber. Total NET CARBS = 7 g. 318 Calories; 28g Fat (67.6% calories from fat); 9g Protein; 10g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 270mg Sodium.
|Calories: 318kcal | Carbohydrates: 10g | Protein: 9g | Fat: 28g | Cholesterol: 76mg | Sodium: 270mg | Fiber: 3g |