This low-carb pineapple upside-down cake recipe is made with almond flour, coconut sugar, and coconut oil. The cake is moist, fluffy, and has a delicious caramelized pineapple topping. To make the topping, you'll need fresh pineapple slices, coconut oil, and honey. The cake batter is made with almond flour, baking powder, baking soda, Greek yogurt, coconut sugar, and vanilla extract. The result is a low-carb version of the classic pineapple upside-down cake that is just as delicious and satisfying.
