Taiwanese Pineapple Cookies

This pineapple cookies recipe made from a shortbread dough gives you a delicious bite of soft and buttery pineapple flavor in every bite.  To top it off, these healthy pineapple cookies are low carb, sugar-free and gluten-free.

What is Taiwanese Pineapple Cookies ?

Inspired by famous Taiwanese pineapple cakes, this healthy cookie version gives you similar flavors without all the carbs.

If you have ever had a Taiwanese pineapple cake, you will know just how absolutely delicious they are.  What some of you might not know is that it contains a lot of sugar and unwanted carbs.  That is why I decided to create a low carb pineapple cookie that gives you a healthier option to enjoy.

These pineapple cookies do not contain egg or all purpose flour.

Taiwanese style pineapple cookies on a cookie stand showing cross sectional cut.

Is pineapple low carb?

At about 22 g of carbs per cup, pineapple’s are not a low carb fruit.  However, the amount used in this pineapple cookie recipe is very little so the carb count comes out to about 2.5 g per cookie.

What ingredients do I need and how do you make Taiwanese pineapple cookies?

  • Pineapples – canned pineapple in 100% fruit juice.  Sliced, chunk, and crushed pineapple all work for this recipe.
  • Sweetener – monkfruit erythritol blend or sweetener of choice.
  • Almond Flour – finely sifted and blanched works best.
  • Butter – melted and unsalted butter.
  • Cream Cheese – block cream cheese softened to room temperature.
  • Salt – table salt or sea salt.

Prepare pineapple by blending in a food processor and cooking over stove top until thickened. In a large mixing bowl to combine almond Flour, sweetener, cream cheese, salt and melted butter and stir until mixture is well combined.

Roll dough into 1 inch balls and place on cookie 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 or until bottom edges start to slightly brown. Once done, wait at least 10 minutes to cool cookie prior to handling.

Taiwanese style pineapple cookies on a cookie stand, top down shot.

What is the best way to store these cookies?

Store cookies in an airtight container in the refrigerator for up to 5 days.

What is the nutrition information for this pineapple cookies recipe?

  • 143 Calories
  • 4g Carbohydrates
  • 2g Fiber
  • 3g Protein
  • 14g Fat
  • 19mg Cholesterol
  • 109mg Sodium
  • 12mg Potassium
  • 36mg Calcium
  • 1mg Iron
  • 221ui Vitamin A
  • 2mg Vitamin C

Taiwanese style pineapple cookies laid on a pineapple, top down shot.

Looking for other low carb cookie recipes?

Now, let’s get making these Taiwanese Pineapple Cookies!

  • Prepping Time 10M
  • Cooking Time 16-20M
  • Cooling Time 10M
  • Total Time 40M
  • Net Carb/Cookie ~2.5g
  • Servings 12 Cookies

Ingredients

Pineapple Sauce

Cookies

Directions

1) Gather all the ingredients.

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2) Preheat oven to 325F.

3) If applicable, drain pineapple liquid.  Place chunks into a food processor, along with sweetener and water.  Pulse until puree like consistency is formed.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (18)

4) 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.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (19)

5) In the meantime, melt butter in a small bowl in the microwave (about 45-60 seconds).

6) 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.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (24)

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (25)

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (26)

7) Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.

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8) Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.

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9) With your thumb, make an imprint and press about 3/4 the way down.

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10) 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.

11) 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!

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (30)

Hope you enjoy your Taiwanese Pineapple Cookies!

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More Recipes

Taiwanese style pineapple cookies on a cookie stand showing cross sectional cut.

Taiwanese Pineapple Cookies

This pineapple cookies recipe made from a shortbread dough gives you a delicious bite of soft and buttery pineapple flavor in every bite. To top it off, these healthy pineapple cookies are low carb, sugar-free and gluten-free.
4.78 from 18 votes
Course: Dessert
Cuisine: Asian
Keyword: healthy pineapple cookies, pineapple cookies recipe, pineapple low carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe
Calories: 143kcal

Ingredients

Pineapple Sauce

  • 1/3 Cup Pineapples chunked
  • 2 tbsp Water
  • 2 tbsp Sweetener monkfruit erythritol blend or sweetener of choice

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Sweetener monkfruit erythritol blend or sweetener of choice
  • 1/3 Cup Butter
  • 2 oz Cream Cheese softened
  • 1/4 tsp Salt

Instructions

  • Gather all the ingredients.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (27)
  • Preheat oven to 325F.
    Keto Cream Cheese Lemon Drop Cookies Recipes (25)
  • If applicable, drain pineapple liquid.  Place chunks into a food processor, along with sweetener and water. Pulse until puree like consistency is formed.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (18)
  • 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.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (19)
  • 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.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (26)
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (20)
  • Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (7)
  • With your thumb, make an imprint and press about 3/4 the way down.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (8)
  • 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.
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (12)
  • 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!
    Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (30)

Video

Nutrition

Calories: 143kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 109mg | Potassium: 12mg | Fiber: 2g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Just made these and they are very tasty! I will make them again. I must have missed it, but I didn’t see any information for storage. How long will these keep in a sealed container and or, can they be frozen?

    • LowCarbingAsian

      Hello! We usually keep them in an air tight container in the fridge. I would guess they would last 7-10 days, but to be honest, they are usually gone by then! Note that they will harden in the fridge, so pop them in the microwave for 5 seconds or so if you prefer the softer texture.

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