Individual Low Carb Pineapple Upside Down Cakes (Gluten & Sugar Free)

A tasty, light and moist mini cake
 with a dollop of cream.

Ingredients:

one 12 cup muffin pan

coconut oil spray

3 tablespoons + 2 teaspoons butter, melted

10 pineapple rings (packed in juice, not syrup)

1/3 cup Lakanto Golden sweetener

1 1/2 teaspoons caramel or vanilla extract

2 eggs

1/3 cup plain Greek yogurt

4 tablespoons butter, at room temperature

1 cup ultrafine almond flour

1/4 cup coconut flour

1/4 cup Lakanto Baking sweetener**

2 teaspoons baking powder

1 teaspoon pure vanilla extract or 1/2 teaspoon almond extract

Garnish:

whipped cream, optional

Method:

Preheat oven to 350*. Add 1 teaspoon of melted butter to each of 10 muffin cups. Add 1 pineapple ring to each cup. Mix together the 1/3 cup golden sweetener and the 1 1/2 teaspoons of extract and srinkle evenly over all of the pineapple slices.

Sift the flour, baking sweetener and baking powder together. Add the sifted ingredients, eggs, yogurt, butter  and extract to a food processor or powerful blender and process until a smooth batter is formed. Spoon the batter evenly into each muffin cup and spread gently to cover the pineapple. Bake for 20 to 30 minutes, just until the cakes are golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a platter. If desired, serve with a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator. Makes 10 servings.

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Nutritional info per serving (without garnish), approximately: 207 calories ~ 15.76 grams fat ~ 12 grams carbs ~ 10 grams net carbs ~ 5.4 grams protein

Note: I made these for my elderly parents and neighbors ~ they all loved them!