Pineapple Cake (เค้กสับปะรด)

Introduction

Pineapple Cake, or เค้กสับปะรด, is a tropical delight that has captured the hearts of dessert lovers around the world. Often found in cafes and bakeries across Thailand, this cake combines the sweet tang of fresh pineapples with a soft, fluffy texture that makes every bite a little piece of heaven. Typically priced between 80-150 baht ($2.50-$4.50), you can savor this treat in popular spots like the bustling streets of Chiang Mai or charming cafés in Bangkok. As the keto diet gains traction, many are on the lookout for a keto version of this classic dessert. If you’re craving that heavenly sweetness but want to minimize your carb intake, the keto adaptation still packs all the flavor, allowing you to indulge without guilt!

Origin and Inspiration

Originating from the lush tropical regions of Thailand and Southeast Asia, Pineapple Cake holds a special place in the culture as it embodies the exquisite blend of flavors integral to Thai cuisine. Traditionally served during festive celebrations or family gatherings, this cake is a reflection of the bountiful harvest of pineapples and the creativity of Thai bakers.

Across the globe, variations of pineapple cakes can be found—from the Hawaiian pineapple upside-down cake to the buttery Malaysian pineapple tarts. What distinguishes the Thai version is the use of fresh, juicy pineapples and an aromatic blend of cinnamon and coconut, enhancing the cake’s moistness and flavor. In its keto adaptation, we swap out high-carb ingredients while still preserving the cake’s characteristic moistness and delightful sweetness, making the keto Pineapple Cake a guilt-free treat reminiscent of tropical bliss.

Nutrition Info (Per Serving)

Traditional Version

Calories: 350 kcal | Carbohydrates: 47 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 60 mg | Sodium: 180 mg | Potassium: 120 mg | Fiber: 1 g | Sugar: 24 g

Keto Version

Calories: 250 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 22 g | Saturated Fat: 5 g | Cholesterol: 70 mg | Sodium: 200 mg | Potassium: 150 mg | Fiber: 3 g | Sugar: 2 g

Ingredients (2 Servings)

Shared Ingredients:

• 1 cup crushed pineapple (drained)
• 1/4 cup unsweetened coconut flakes
• 1/4 cup almond milk
• 2 eggs
• 1/4 cup erythritol (or sugar for traditional)

Traditional Version:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup unsalted butter, softened

Keto Version:

• 1 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/4 cup unsalted butter or coconut oil, melted

Instructions

Prepare the Batter:

1. Mix Wet Ingredients: In a large mixing bowl, combine the drained crushed pineapple, almond milk, softened butter (or melted coconut oil), and eggs. Beat until smooth—imagine the tropical aromas swirling around you as you mix!

2. Combine Dry Ingredients: In a separate bowl, whisk together the flour (or almond flour), erythritol, baking powder, and a pinch of salt, making sure to break up any lumps like you would caress a fluffy pillow.

3. Blend Together: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—think of it as coaxing the batter to come together rather than forcing it.

Cooking Method:

1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease a small cake pan and pour in the batter, spreading it evenly. An enticing aroma will waft through your kitchen as it bakes for 25-30 minutes—keep an eye out for a golden top!

Final Assembly:

1. Check for Doneness: Insert a toothpick in the center; it should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Serve:

1. Enjoy Your Creation: Slice the cake once it’s cooled and serve it with a sprinkle of toasted coconut flakes on top for both versions, and relish every bite of its moist texture and fragrant aroma.

What Does It Pair Well With?

• Traditional Pairings: Enjoy this cake with a cup of Thai tea or coconut milk, where the creamy notes complement the sugary bursts of pineapple beautifully. A dollop of whipped cream enhances the indulgence!

• Keto-Friendly Pairings: Opt for a rich dark coffee or an herbal iced tea, where the flavors balance the sweet richness of the cake. You can also enjoy it with a side of keto-friendly whipped cream or coconut yogurt for that extra creaminess.

What is the Shelf Life?

Pineapple Cake is best enjoyed fresh, as its vibrant flavors and texture are at their peak. However, if you have leftovers, store them in an airtight container in the fridge for up to 3 days—just like a fresh cut of fruit, it’ll still sing a sweet tune!

Freezing: You can freeze the cake for up to 3 months. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. When it’s time to enjoy, thaw it in the fridge overnight and warm it gently in the microwave for a delightful treat.

Alternative Cooking Methods

• Oven: As mentioned, baking is optimal for this cake, giving it a uniform rise and texture.

• Slow Cooker: For a unique twist, pour the batter into a greased slow cooker and cook on low for 2-3 hours. This method produces a moist, pudding-like cake that’s utterly delightful!

Conclusion: Traditional and Keto Versions

Whether you indulge in the classic Pineapple Cake or opt for the keto version, this dessert embodies the essence of summer on a plate with its juicy pineapple and fluffy texture. Each bite evokes memories of tropical paradise, yet accommodates both traditional and health-conscious diets. With vibrant flavors mingling to create a symphony for the taste buds, Pineapple Cake is versatile and perfect for any occasion, bringing a taste of Thailand right to your table. Enjoy a slice today, and experience how this beloved dessert seamlessly fits into your culinary adventures!