Pineapple Upside-Down Mini-Cakes

by | Updated: December 4th, 2016

Nothing says summer like pineapple. One bite of the tangy, tropical fruit recalls visions of paradisiacal beaches, soft white sand and clear blue water. Tart and juicy, pineapple enhances both sweet and savory dishes, but I like it best of all in a dessert that’s turned upside down. This recipe makes six individual-sized pineapple upside-down mini-cakes. Each is bursting with sweet, bold flavor that’s just perfect for long, sunny days and cool summer nights.

Mini Pineapple Upside-Down Cakes

Pineapple Upside-Down Mini-Cakes

Makes 6 tarts
Macros per tart: 237 calories | 20 g net carbs | 11 g protein

Ingredients

1/3 cup Nutiva Coconut Flour
1 scoop Quest Vanilla Milkshake Protein Powder
¼ cup Swerve Granular Sweetener, plus extra
1 tsp. baking powder
1/8 tsp. cinnamon
2 extra-large eggs
¼ cup Sweet Spreads Cinnamon Roll Coconutter, melted
1 Yoplait Greek 100-Calorie Pineapple Yogurt
1/8 tsp. vanilla extract
¼ cup pineapple juice
10 pineapple slices (fresh or canned)
6 maraschino cherries

Directions

  1. Preheat oven to 350 degrees. Spray a 6-cup mini tart pan with non-sticky spray.
  2. Place one pineapple slice in each cup with a cherry in the center. Sprinkle with extra sweetener. Chop the remaining four pineapple slices into small chunks.
  3. In a blender, combine all remaining ingredients, except for the pineapple chunks and juice. Process until smooth. Stir pineapple chunks and juice into the batter and pour into tart cups, using an equal amount of batter for each.
  4. Bake for 25-30 minutes. Careful not to overbake so protein powder doesn’t it dry out.
  5. Let cool and flip each tart over before serving. Garnish with whipped topping, if desired.