MOIST PINEAPPLE CAKE

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Whisk until well mixed.
Blend Wet Ingredients: In another bowl, whisk together the melted butter, eggs, coconut milk, vanilla extract, and pineapple extract (or fresh pineapple if using).
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour into Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle shredded coconut on top if desired.
Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Keep a close eye on the cake to avoid overbaking.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serve: Slice and serve as is, or top with keto-friendly whipped cream or frosting.

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, keep the cake in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Pineapple Coconut Cake: Add unsweetened shredded coconut to the batter for added texture and tropical flavor.
Pineapple Upside-Down Cake: Arrange pineapple slices and a keto-friendly caramel sauce at the bottom of the pan before adding the batter for a delightful twist.
Pineapple Cream Cheese Frosting: Top with a cream cheese frosting made from cream cheese, butter, and a keto sweetener with a hint of pineapple extract.

Almond Flour: High in healthy fats, fiber, and protein, almond flour is low in carbs and adds a moist, rich texture to the cake.
Coconut Flour: Provides fiber and adds a subtle coconut flavor while keeping the carb count low.
Butter: Adds moisture and richness, while also being a good source of healthy fats.
Eggs: Essential for binding the ingredients together, eggs also add protein and structure to the cake.
Coconut Milk: A keto-friendly alternative to dairy milk that adds a creamy texture and a hint of coconut flavor.
Keto-Friendly Sweeteners: Erythritol, monk fruit, and stevia are natural, low-carb sweeteners that replace sugar without spiking blood glucose levels.
Pineapple Extract: Provides pineapple flavor without the high sugar content found in fresh pineapple, making it suitable for a keto diet.