Keto Pineapple Upside Down Cupcakes – a low-carb version of your favorite cake in cupcake form. Made with a delicious buttery cake, pineapple, and complete with a cherry on top!
Begin by placing the pineapple, along with 4 tablespoon of butter and 3 tablespoon of the brown sugar substitute into a medium saucepan over medium heat.
Bring to a simmer, then reduce the heat to low, cover, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake.
Preheat the oven to 325 degrees F and prepare a 12-cup muffin pan with non-stick spray.
In a medium bowl, combine the almond flour, whey protein, salt, and baking powder, stirring to combine. Set the mixture aside
In a separate medium bowl, combine the butter, vanilla, pineapple flavoring, and remaining brown sugar substitute. Beat with a hand mixer until light and fluffy.
Add the eggs and almond milk and beat again until well integrated.
Working in batches, add the dry ingredients with the wet, mixing after each addition until you have a smooth, creamy batter.
Remove the butter and pineapple mixture from the heat, and using a fork or potato masher, mash up the pineapple.
Place one cherry half into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1 tablespoon of pineapple per cup)
Top this with the cake batter, being careful not to overfill. (I used about ¼ cup of batter per cupcake.
Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow them to cool before removing them from the muffin pan.