Recipes..Pineapple Upside-Down Cupcakes | Keto yummy

Ingredients
1 Cup fresh or frozen pineapple (no added sugar)

3/4 cup unsalted butter, softened divided
1/4 cup, plus 3 tbsp Sukrin Gold brown sugar substitute (you can sub erythritol)
12 whole, pitted cherries (fresh or frozen) Thawed
1 1/4 cups superfine almond flour
1/4 cup vanilla whey protein (see recommendations above)
1/4 tsp salt
2 tsp baking powder
1/4 cup granular erythritol

3 large eggs
1 tsp vanilla
1/4 cup heavy whipping cream
Instructions
Begin by placing the pineapple, along with 4 tbsp of butter and 3 tbsp of sukrin gold into a medium saucepan over medium heat.

Bring to a low boil, then cover and reduce to a simmer, stirring frequently. Continue allowing this mixture to simmer while you prepare the cake. 

Preheat the oven to 325 degrees F and prepare a 12 cup muffin pan with non-stick spray.

In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. Set the mixture aside

In a separate medium bowl, combine the butter, vanilla, erythritol and sukrin gold. Beat with a hand mixer until light and fluffy. 

Add the eggs and whipping cream and beat again until well integrated. 

Working in batches, add the dry ingredients in with the wet, mixing after each addition until you have a smooth, creamy batter. 

Remove the butter and pineapple mixture from the heat, and using a potato masher, mash up the pineapple. 

Place one cherry into the bottom of each muffin cup, Then evenly distribute the pineapple mixture between all the muffin cups. (about 1/2-1 tbsp of pineapple per cup)

Top this with the cake batter, being careful not to overfill. (I used about 1/4 cup of batter per cupcake. 

Bake in preheated oven for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow them to cool for at least 15 minutes before removing from the muffin pan

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