Upside Down Pineapple Donuts (Paleo, Low Fodmap)
Soaking up the last month of summer with these upside down pineapple donuts. I’ve been trying to take some time away from the kitchen and my computer for these last few weeks we have left. It’s my favorittime of year and I need to enjoy the outdoors, pool time and beach-going while it’s still here. Alone with a mask on, of course.
But first, I had to make something to enjoy at my beach picnic. I had a lonely pineapple sitting on my countertop waiting for attention.
Pineapple isn’t the popular kid, amiright? We all bake with berries, peaches, and cherries in the summer, but what about pineapple?
Pineapple is low-fodmap, but also contains Bromelain, a digestive enzyme that helps break down and digest your food. Eating pineapple after eating will aid in digestion and reduce bloating and ingestion. You can also take this in capsule form. It’s a powerful fruit!
So I wanted to give pineapple a shout out and use it as the hero in these donuts.
They are fun to eat and to make and taste like little upside down pineapple cakes. If you are in the mood for something tropical other than the typical berries in your baked goods, you must make these. They’re spongey, sticky and full of sweet flavor.
What you need for these donuts:
Pineapple: The hero of the donuts. It’s low fodmap and bakes up nice and sweet
Almond flour: The main flour in these donuts. I don’t recommend substituting
Sea salt: Balances out the flavor in the donuts and activates the baking soda
Baking Soda: Makes baked goods rise
Coconut Sugar: A low glycemic sweetener that I love and does not taste like coconut. However you can substitute for maple syrup
Eggs: These are separated in this recipe, the whites will be whipped and add a fluff. I’ve never tried an egg replacer but if you, let me know how they come out!
Non-Dairy Milk: Any milk works here
Apple Cider Vinegar: This combined with the milk acts as a ‘yeast’ and makes these donuts rise
Vanilla Extract: Adds a bit of vanilla flavor
Coconut Oil: Used to grease the pan and also in the recipe. Coconut oil is a healthy fat, strong anti-fungal, and used a lot in paleo baking
- 1 pineapple, peeled and cut into 1/8”-1/4” rounds (keeping the core in for now)
- 1 1/4 cup of almond flour
- 2 pinches of sea salt
- 1/4 tsp baking soda
- 4 tbsp of coconut sugar, divide out 1 tbsp
- 2 eggs at room temp, divide the whites and yolks
- 1 tsp of apple cider vinegar
- 2 tbsp of milk
- 1/2 tsp of vanilla extract
- 3 tbsp of melted coconut oil, divide out 1 tbsp
1. First you’ll need a donut pan. However you could make this into a thin loaf or cake as well. Take 1 tbsp of your coconut oil and grease the pan well or they’ll stick. Now evenly sprinkle the 1 tbsp of coconut sugar across each donut cavity. Make sure your pineapple into thin 1/8” rounds (just cut the pineapple laying on its side) and then out cut out the core center circles from each piece with a knife. Lay into donut pan, they should be about 1/2” in width to fit in there flat. Set aside.
2. Whisk together the milk and vinegar. Set aside for 3 minutes. In another bowl, mix almond flour, remaining coco sugar, baking soda and salt. Now mix in the egg yolks, vanilla, and 2 tbsp of coconut oil with the ACV/milk mixture. Now mix in the dry ingredients in the wet.
3. Take your egg whites and beat them with a hand mixer or whisk until frothy and peaks form. Now mix this into your batter.
4. Spoon 2 tbsp of batter on top of each pineapple slice in your donut pan, should be level with the surface of the pan. Bake at 350 for about 12 minutes, until donuts are risen and slightly brown. Let them cool for 10-15 minutes and then flip them upside down. You may need to run a knife around the edges to release them.
5. Sprinkle with shredded coconut or top with vanilla ice cream and pretend you’re in paradise!
- You can substitute maple syrup for the coconut sugar, but rather than sprinkling 1 tbsp in the pan before baking, mix with the 1 tbsp coconut oil and rub in the pan
- Make sure to grease your pain thoroughly because these can get sticky with the pineapple facing down. Sprinkling the pan with coconut sugar or maple syrup will also help caramelize the pineapple
- I haven’t tried replacing the eggs to make these vegan. They should work but will be a little less fluffy and more flat. If you try it, report back!
As always I love to hear from you, leave a comment or question below!