Description
Low Carb Coconut Pineapple Cake is a delicious and guilt-free dessert that satisfies sweet cravings without the carbs.
Ingredients
Scale
- 200g coconut flour
- 100g soft butter
- 200g cream cheese
- 100g erythritol (sugar substitute)
- 4 large eggs
- 1 can crushed pineapple (drained)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- In a large mixing bowl, combine the soft butter and erythritol. Mix until light and fluffy.
- Add the cream cheese to the butter mixture and blend until smooth.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the coconut flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Fold in the crushed pineapple, ensuring it is evenly distributed in the batter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing and serving.
Notes
- This cake can be stored in the refrigerator for up to one week.
- Serve with fresh fruit or whipped cream if desired.
- Adjust the sweetness by adding more or less erythritol based on personal preference.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Low Carb, Coconut Cake, Pineapple Cake, Healthy Dessert, Sugar Free, Keto Friendly