Net Carbs 7 grams
Fat 28 grams
Protein 9 grams
3 Tablespoons butter
1/4 cup Swerve Granular
2 teaspoons sugar-free syrup
1/4 cup heavy cream
1/4 teaspoon vanilla extract
1 cup diced pineapple
3 cups almond flour
1/3 cup unsweetened whey protein powder
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup Swerve Granular
2 large eggs at room temperature
3/4 teaspoon pineapple extract
3/4 cup unsweetened almond milk
Preheat oven to 325F and grease a 9-inch springform pan well.
Bring butter, Swerve and syrup to boil for 1 minute. Remove from heat and add cream and vanilla. Pour this topping into pan and sprinkle with diced pineapple.
For the cake, mix flour, whey, baking powder and salt in a separate bowl and mix butter and sweetener until well combined.
Beat eggs and pineapple extract into butter mixture and add half the dry mixture and beat and add half the almond milk and beat and repeat.
Spread batter over the topping and bake 35 to 45 minutes, or until golden brown and just set to the touch. Remove from oven and cool for 10 minutes.
Run a sharp knife around the inside of the pan to loosen and remove pan sides. Top cake with a serving platter and flip. Run a sharp knife between the bottom of the springform pan and the cake topping to loosen and gently lift pan bottom.