Ingredients:
For the Pineapple Topping:

1 can (20 ounces) pineapple rings in juice, drained (reserve the juice for another use or use sugar-free pineapple juice if available)
1/4 cup unsalted butter or coconut oil
1/3 cup granulated monk fruit sweetener or erythritol
Maraschino cherries, for garnish (optional, ensure they’re sugar-free or use fresh cherries sparingly)
For the Cake Batter:
1 1/2 cups almond flour
1/3 cup granulated monk fruit sweetener or erythritol
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup unsweetened almond milk or coconut milk
1/4 cup melted coconut oil or butter
1 tsp vanilla extract
1 tbsp apple cider vinegar
Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or butter.
For the Pineapple Topping:
In a small saucepan, melt the unsalted butter or coconut oil over medium heat.
Stir in the granulated monk fruit sweetener or erythritol until dissolved and the mixture is bubbling.
Pour the caramelized sweetener mixture into the greased cake pan, ensuring it spreads evenly.
Arrange the drained pineapple rings on top of the caramelized sweetener in the cake pan. Place a maraschino cherry in the center of each pineapple ring and between the rings as desired.
For the Cake Batter:
In a large mixing bowl, whisk together the almond flour, granulated monk fruit sweetener or erythritol, baking powder, and salt.
In another bowl, beat the eggs, then mix in the almond milk, melted coconut oil or butter, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Carefully pour the cake batter over the pineapple and cherry layer in the cake pan.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes in the pan.
Place a serving plate on top of the cake pan and carefully invert the cake onto the plate. Allow any caramelized topping to drizzle over the cake.
Let the Keto Pineapple Upside-Down Cake cool completely before serving.
Nutrition Facts (per serving, serves 8):

Calories: Approximately 220
Total Fat: Approximately 20g
Saturated Fat: Approximately 10g
Cholesterol: Approximately 70mg
Sodium: Approximately 150mg
Total Carbohydrates: Approximately 8g
Dietary Fiber: Approximately 2g
Sugars: Approximately 2g
Net Carbs: Approximately 6g
Protein: Approximately 6g
Enjoy your keto Pineapple Upside-Down Cake while sticking to your low-carb lifestyle!