Keto Pineapple Dessert Food

TAIWANESE PINEAPPLE COOKIES

Steps:

• Gather all the ingredients.
• Preheat oven to 325F.
• If applicable, drain pineapple liquid. Place chunks into a food processor, along with sweetener and water. Pulse until puree like consistency is formed.
• Transfer sauce to a small stovetop pot and cook on medium heat until boiling, then turn down to low, stirring often until sauce thickens. Roughly 4-5 minutes and then remove from heat.
• In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).
• Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, salt and melted butter. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
• Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
• Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
• With your thumb, make an imprint and press about 3/4 the way down.
• Fill each cookies with about 1/2 tsp of pineapple sauce in the center. I recommend slightly overfilling just enough to create a mound but not over-spilling. The cookie will expand as it bakes, so the center will as well. Slightly overfilling will compensate for this.
• Bake at 325 F for 16-20 minutes (ours took 18 minutes) or until bottom edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!

PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350.
• Spread the softened butter in the bottom of an 8 x 8 baking dish. Put a layer of pineapple on top of the butter. Mix together the 1/4 cup sweetener and the pineapple extract in a small bowl. Sprinkle that on top of the pineapple.
• Add the cake ingredient to a food processor. Process until smooth. Drop by spoonfuls on top of the pineapple. Gently spread to cover all the pineapple.
• Bake for 30 minutes until golden brown and slightly firm to the touch. Cool for 20 minutes and then invert onto a serving platter. Store leftovers in the fridge.

NO BAKE DIABETIC PINEAPPLE CHEESECAKE

Steps:

• Combine graham cracker crumbs and butter. Press into a 9in pie pan.
• Cream together remaining ingredients except pineapple.
• Fold in pineapple. Pour into crust. Chill for 3 hours or more.

PINEAPPLE FLUFF - SUGAR FREE (WITH VARIATION)

Steps:

• Pineapple Fluff: Combine the Pineapple and pudding Mix. Fold in the Cool Whip.
• Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix. Fold in the Cool Whip.