Can a pineapple cake really be keto?
Honestly, it is a stretch. Pineapple is a fruit, and fruit contains natural sugar, so a cake that is heavy on pineapple will not be low in carbohydrate no matter what flour you use. Classic pineapple coconut cakes make this obvious. Popular versions are built on a boxed yellow cake mix (the same shortcut behind our cake mix recipes) with cans of crushed pineapple mixed into the batter and the frosting, and then topped with toasted coconut. That makes a moist cake, but one that is high in sugar.
A keto-style version works by keeping the flavor and cutting the quantity. It uses a low-carb flour base, a sugar substitute, a modest amount of finely chopped fresh pineapple, and a bit of pineapple extract for flavor. The result is tropical and moist, though not as intensely fruity as the original. If you need to count carbohydrates precisely, calculate them from the products you actually use.
Ingredients
For the cake
- 2 cups (about 200 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup (75 g) butter or coconut oil, melted and cooled
- 1/2 cup (120 ml) full-fat coconut milk
- 2/3 cup granulated erythritol-type baking sweetener, or your preferred substitute
- 1 teaspoon vanilla extract
- 1/2 teaspoon pineapple extract (optional but helpful for flavor)
- 1/3 cup unsweetened shredded coconut
- 1/2 cup finely diced fresh pineapple, patted very dry
For the frosting and topping
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons butter, softened
- 1/3 cup powdered erythritol-type sweetener, or to taste
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened coconut flakes, toasted
Keto pineapple coconut cake recipe
This is a starting-point recipe for one small, deep cake. The pineapple adds moisture, so do not skip the step of drying it. Low-carb cakes are less forgiving than wheat cakes, so check doneness early.
Makes: one 8-inch round or 9x5-inch loaf, about 8 to 10 slices
- Heat the oven to 350°F (175°C). Grease the pan and line the bottom with parchment.
- Whisk the almond flour, coconut flour, baking powder, salt and shredded coconut together.
- In another bowl, beat the eggs with the sweetener until slightly thickened. Mix in the melted butter, coconut milk, vanilla and pineapple extract.
- Stir the wet ingredients into the dry. Rest the batter for 5 minutes so the coconut flour can absorb liquid.
- Fold in the diced pineapple.
- Spread into the pan and bake for about 35 to 45 minutes, until golden and a skewer comes out clean. Tent with foil if the top darkens too soon.
- Cool completely in the pan before frosting.
Cream cheese frosting with toasted coconut
Beat the cream cheese and butter until smooth, then beat in the powdered sweetener and vanilla. Chill briefly if it feels too soft. Spread over the fully cooled cake and press toasted coconut flakes on top. The toasted coconut is a signature feature of the classic cake, and it works just as well here.
Tips for moisture and pineapple flavor
- Use fresh pineapple, not canned in syrup. Syrup adds sugar. If you use canned, choose fruit packed in juice or water and drain it very well, though the carbs will still be higher than with fresh in a small quantity.
- Dice finely and blot. Large wet pieces can sink and leave pockets in the cake.
- Use extract for flavor, fruit for texture. A little pineapple extract provides flavor without adding sugar.
- Do not overbake. Almond flour cakes can dry out quickly once the center sets.
- Chill before slicing. A cold cake with cream cheese frosting cuts more neatly.
Making it dairy-free or vegan-leaning
For a dairy-free version, use coconut oil instead of butter and swap the cream cheese frosting for whipped coconut cream sweetened with a powdered substitute, as described in our sugar-free coconut cake. This recipe depends on eggs, so it is not vegan. For an egg-free base, see our no-sugar vegan cake guide, though that cake is not low-carb.
Storage and make-ahead
Because of the cream cheese frosting, keep the cake refrigerated in a covered container for up to about four days. Let slices sit at room temperature for a few minutes before serving. You can bake the cake a day ahead, wrap it, and frost it when you are ready. Unfrosted slices can be frozen.
More cakes in this series
- Sugar-free coconut cake for a coconut cake without the pineapple
- Vegan tahini cake for a nutty, egg-free loaf
- No-sugar vegan cake for the full sweetener comparison