KETO LOW CARB PINEAPPLE UPSIDE DOWN CUPCAKES

This has all of the traditional flavors, with none of the guilt! KETO LOW CARB PINEAPPLE UPSIDE DOWN CUPCAKES rich buttery cake complete with real pineapple and a fresh cherry is sure to please anyone!

INGREDIENTS

• ¾ Cup Pineapple Fresh or Frozen
• ¾ cup Unsalted Butter divided
• ¼ cup, plus 3 tbsp Brown Sugar Substitute
• (pitted and sliced in half) 6 Cherries Fresh or frozen,
• 1 ¼ cups Almond Flour
• ¼ cup Vanilla Low Carb Protein Powder
• ¼ teaspoon Salt
• 2 teaspoon Baking Powder
• ¼ cup Erythritol
• 3 Eggs
• 1 teaspoon Vanilla Extract
• ¼ cup Unsweetened Almond Milk
• ¼ teaspoon Pineapple Flavoring (Optional)

INSTRUCTIONS

1. Along with Four tbsp. of butter, begin by placing the pineapple, and Three tbsp. of the brown sugar substitute over medium heat, into a medium saucepan.
2. Let it come to a low boil, then cover and stirring frequently, reduce to a simmer. While you prepare the cake, continue allowing this mixture to simmer.
3. To 325 degrees F, preheat the oven and with non-stick spray, prepare a Twelve cup muffin pan.
4. Take a bowl(medium) and combine the baking powder, whey protein, salt and almond flour, stirring to combine. Put mixture aside
5. Take another bowl(medium) and combine the remaining brown sugar substitute, vanilla, pineapple flavoring, erythritol and butter. Until it gets light and fluffy, beat with a hand mixer.
6. Put eggs and almond milk and beat again until it gets well integrated.
7. Add the dry ingredients in with the wet working in batches, mixing after each addition until you have a creamy, smooth batter.
8. Take butter and pineapple mixture out from the heat, and mash up the pineapple, using a fork.
9. Into the bottom of each muffin cup, place one cherry half, Then between all the muffin cups, evenly distribute the pineapple mixture. (about One tbsp. of pineapple per cup)
10. Being careful not to overfill, top this with the cake batter.
11. For 30-45 minutes, bake in preheated oven, or until a toothpick inserted into the center comes out clean.
12. Before removing from the muffin pan, allow them to cool.

NOTES

Nutrition Facts
1 cupcake:
166 calories
15.2g fat
15.6g carbs
0.6g fiber
12g sugar alcohols
4.7g protein
15.6g total carbs –
12g sugar alcohols – 0.6g
fiber = 3 net carbs!