Low Carb Pineapple Sheet Cake

Kerry

I will be travelling a lot this week and throughout the month. Also, things are becoming more uncertain in terms of my job. I may be spared, but I may not. This means I will be doing more recipes that will use less expensive ingredients. I don’t want to keep spending more money than I need to right now. We’re working on ways to stay afloat in case things don’t go the way I want.

Case in point for this recipe. I am using the pineapple left over from the last recipe. I am starting with a recipe from Taste of Home for Pineapple Sheet Cake. This is the kind of recipe I need right now because it’s super easy to make. I am going to sub out a cream cheese frosting for a straight buttercream to save cash on the dairy free cream cheese. I may also skip the nuts to save calories and cash. However, I think as is, the cake will be wonderful.

Here are the original stats:

Here’s what I changed:

  • I replaced the all purpose flour with almond and coconut flours to lower the carbs and make this gluten free.
  • I deleted the chopped nuts to reduce the calories and save money.
  • I deleted the cream cheese and increased the butter to save money.
  • I replaced the sugars with their sweetener equivalents to reduce the sugar.
  • I deleted the egg to save money and reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Pineapple Sheet Cake

Serves 24

For the cake:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 cups granulated sweetener
  • 1/2 cup sparkling water
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup water or pineapple juice
  • 1/2 teaspoon xanthan gum

For the frosting

  • 1 cup butter, softened
  • 3-3/4 cups confectioners’ sweetener
  • 1 teaspoon vanilla extract
  1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool completely.
  2. For icing, in a small bowl, combine the butter, confectioners’ sweetener and vanilla until smooth. Spread over cake.

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