Pineapple Poppy Seed Pound Cake (Low Carb Keto)

As a kid, I always loved when my mom would buy pound cake and place it on the dinner room table. I would always be the first one to grab a slice and get cup of milk to wash it down.

In that said, I am so excited that I had a crazy love for pineapples this Summer. Out of the three desserts I created with only one pineapple, this Pineapple Poppy Seed Pound Cake is gold.

What does it taste like?

The taste is has the perfect amount of pineapple and poppy seeds. It’s not over powered by pineapple flavor and it has the perfect about of sweetness with the icing on top!

Note: If you want a denser pound cake, add 1/4 cup of plain sugar-free yogurt to the recipe.

What are the Nutrition Facts?

Serving: 1 Slice

Approximate numbers**

Calories: 208

Carbs: 4.4

Fiber: 2

Net Carbs: 2.4

Is there a Vegan way to make this?

While I always prefer baking with eggs I do understand that for many of you, your diets may restrict the consumption of eggs. You could try using yogurt or mashed bananas or agar agar mixed in water or even applesauce in the place of eggs. I would recommend you to use those egg substitutes that won’t change the colour of this cake as some substitutes like chia seeds or flaxseeds could give you a darker/speckled cake.

Options:

Egg substitutes for 1 egg:

1/4 cup mashed bananas

1/4 cup unsweetened applesauce

2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil

1 tablespoon agar agar + 1 tablespoon water (mix & use immediately)

1 tablespoon flaxseed powder + 3 tablespoons water (whisk & use)

1 tablespoon chia seeds + 3 tablespoons water (mix and let it sit for 12-15 minutes)

1/4 cup yogurt or buttermilk

I Don’t Have Any Canned Pineapples, Can I Use Fresh Ones?

As long as you use very sweet and ripe pineapple chunks it should be okay. Ripe fruit will lend a better flavour & texture to the cake.

Also, the aroma & taste will be intense and texture due to the ripe pineapples. In addition, it will be softer and easier to puree than raw, pale and harder ones.

Let’s Get Started…

Prep Time: 10 mins

Cook Time: 50 mins

Cooling time: Varies

Total Time 1 hr +

Yields: 12 slices

Ingredients

Pound Cake:

1 ½ cups of Almond Flour
1/2 cup of Coconut Flour
1 teaspoon of Baking Powder
½ cup of Unsalted Butter, melted
3 large Eggs
1/2 cup of Swerve or your preferred granulated sweetener
1/4 cup Pineapple Puree
1 1/2 Tbsp Poppy Seeds
¼ cup of Unsweetened Almond Milk
1 tsp of Vanilla or Pineapple extract

Note: If you want a denser pound cake, add 1/4 cup of plain sugar-free yogurt to the recipe.

Sugar Free Icing:

⅓ cup of Swerve or your preferred powdered sweetener
1 tablespoon of Unsalted Butter, melted
1-2 teaspoons of Water, warm

Directions

1. Gather all ingredients.

2. Grind the pineapple chunks to a paste and keep aside.

Note: If you are using canned pineapple, reserve the juice in which the pineapples were canned. Set aside.

How to cut the pineapple:

3. In a bowl, add the butter & sugar and using a hand mixer beat it for a minute till the sugar blends it.

Note: It is okay if it does not dissolve into the oil completely

4. With a hand mixer, beat the eggs, one at a time and beat between each addition.

5. Sift the flours, baking powder & salt 2-3 times. Keep aside.

Note: This ensures that the cake turns out light and airy.

6. Add the sifted flour in parts and gently fold with rubber spatula until it has been incorporated.

7. Add poppy seed and gently fold in.

8. Add the pineapple puree and fold in.

Note: This is where you will add 1/4 cup of plain sugar-free yogurt to the recipe, if you want a denser pound cake.

9. Add the pineapple or vanilla essence and fold in.

10. Now add the reserved pineapple juice.

Note: Only add if you are using canned pineapples. By now the batter will be loose/thin and that is okay.

11. Grease an 8×4 inch loaf pan with butter and line the bottom with baking parchment (baking paper).

Note: You can also grease the pan and dust it with flour if you don’t have baking parchment.

12. Pour the batter into the prepared baking pan and bake in a preheated oven at 350 degrees F for 35-45 minutes or till the skewer inserted comes out clean.

13. Remove the pan from the oven and place it on a cooling rack for 5-10 minutes before inverting the cake on it. Peel off the baking parchment and allow the cake to cool completely before slicing or icing.