Diabetic Pineapple Upside-Down Cake 

 Diabetic Pineapple Upside-Down Cake 

Ingredients:

• 1 can (20 oz) pineapple slices in juice, drained
• 2 tbsp unsalted butter
• 1/4 cup brown sugar substitute (such as Swerve)
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated sugar substitute (such as Stevia)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F and grease a 9-inch cake pan.
2. Melt butter in a small saucepan over medium heat. Stir in brown sugar substitute until smooth. Pour mixture into prepared pan, then layer pineapple slices on top.
3. In a medium bowl, whisk together almond flour, coconut flour, sugar substitute, baking powder, and salt.
4. In a separate bowl, whisk together almond milk, eggs, and vanilla extract. Add wet mixture to dry mixture and stir until just combined.
5. Pour batter over pineapple slices and smooth into an even layer.
6. Bake for 35-40 minutes or until a toothpick inserted into center comes out clean.
7. Let cake cool in pan for 5 minutes, then invert onto a serving platter. Serve warm or at room temperature.