${{amount}} USD
  • info@dixiediner.com
Low Carb Fresh Pineapple Cake

Low Carb Fresh Pineapple Cake

  • January 07, 2015
  • 0comments

Meal Type:



1 Cup Fresh Pineapple (Thinly Sliced)
1 Cup Carb Counters™ Bakesquick™ - 1LB
2 Large or extra-large Eggs
2/3 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1/3 Cup Sour cream
1/3 Cup Water
2 Tablespoons Melted butter


Preheat Oven to 375°. Select a 9” round cake pan or square baking pan and lightly coat the bottom of the pan with non-stick cooking spray.

Cook’s tip: Slicing the pineapple thinly and using the remaining juice on top of the cake increases the delicious fresh pineapple intensity throughout the cake as it bakes. Each bite is infused with tropical flavor.

low carb pineapple cake ingredients

In a medium-sized bowl, combine Bakesquick™ and 1/3 cup of the Sugar Not™ and whisk until well blended. Add the eggs, sour cream, butter and water.

Using a spoon, combine ingredients just until well mixed.

Spoon into bake pan and smooth top evenly.

Low carb pineapple cake

Arrange the slices of fresh pineapple on top of the cake, adding the remaining pineapple juice, if any and sprinkling the remaining 1/3 cup Sugar Not™ over the pineapple slices.

Bake for 25-30 minutes until light golden brown.

Low Carb pineapple cake

Cool for 15 minutes. Slice into 7 pieces. Just 5 net carbs per serving.

For Gluten Free Version Cake Base Use:

2-1/4 cups almond flour

1/3 cup Vanilla Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker

2 ½ teaspoons baking powder

¼ teaspoon salt

1/4 cup Sugar Not™ Spoonful™

2 large or extra large eggs

1/3 cup sour cream

2 Tablespoons melted butter

1/3 cup water or almond milk

Place all dry ingredients EXCEPT the Sugar Not™ Spoonful™ in medium size bowl and stir in eggs, sour cream, melted butter and water or almond milk. Whisk until well blended. Pour in pan.

Arrange one cup of fresh pineapple slices / juice if any, across the top of the cake and sprinkle 1/4 cup Sugar Not™ Spoonful™ over the pineapple slices. Bake at 325° for 25-30 minutes until golden brown. Cool in pan for 15 minutes before slicing. Slice into 7 servings. Only 4 net carbs per serving.

LC Pineapple cake recipe

For Reduced Fat Version:

Replace regular sour cream with fat free sour cream.

Use unsweetened applesauce in place of butter.


Nutritional Note: Canned pineapple has approximately 25% more total carbohydrates and about the same fiber as fresh. Why? Because the canned pineapple is packed tightly when processed and much more juice is present in each can. Use fresh pineapple wherever possible in place of canned for maximizing pineapple flavor and reducing carb counts.

Leave a comment