Taiwanese Inspired Keto Pineapple Cake Cookies LowCarbingAsian Cover

Taiwanese Inspired Low Carb Pineapple Cake Cookies


Our family is extremely lucky and blessed to have some great relatives that live overseas.  Whenever they come to visit us, the ‘Mr’ always brings us a great bottle of whiskey, one of which I used for our Whiskey on the Rocks post, and the ‘Mrs’ always indulges us with Taiwanese pineapple cakes. 

Taiwanese Inspired Low Carb Pineapple Cake Cookies LowCarbingAsian Pin

Now, these Taiwanese pineapple cakes aren’t just your ordinary cakes, they’re like bites from pineapple heaven!  Super juicy, moist, popping with flavors of pineapples, but also super loaded with carbs! 

Now, I must admit I do eat one every now and then, but I soon realized that I just didn’t want to eat one, I wanted to eat the entire box!  So after coming to my senses, I decided to start experimenting and and came up with these Taiwanese Inspired Low Carb Pineapple Cake Cookies!

Taiwanese Inspired Keto Pineapple Cake Cookies LowCarbingAsian Pic 2

We hit the test kitchen and after many many batches (probably one of the most testings we have done), we finally created a recipe we were happy with.  It isn’t an exact replica of the traditional Taiwanese pineapple cakes, but still really good. 

I would say it’s definitely one of our top 3 cookies recipes here on LCA and we hope you’ll agree with us!

These cookies come out to ~2.5g net carbs per cookie, so it is a little bit on the higher carb side but should be ‘ok’ in moderation. 

The taste of these cookies just pop from the very beginning, being super creamy leading to a long lasting sweet pineapple finish!

Taiwanese Inspired Keto Pineapple Cake Cookies LowCarbingAsian Pic

For this one, you will need Almond Flour, and Swerve/Monkfruit as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.  You will also need a food processor or a blender.

Now, let’s get started!

Prepping Time 10M

Cooking Time 16-20M

Cooling Time 10M

Total Time 40M

Net Carb/Cookie ~2.5g

Servings 12 Cookies

Ingredients

Pineapple Sauce

  • 1/3 Cup Chunked Pineapples
  • 2 tbsp Water
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice

Cookies

Directions

1) Gather all the ingredients.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (16)

2) Preheat oven to 325F.

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3) If applicable, drain pineapple liquid.  Place chunks into a food processor, along with 2 tbsp Swerve/Monkfruit and 2 tbsp Water.  Pulse until consistency resembles apple sauce.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (18)

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (3)

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, Swerve/Monkfruit, 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 (20)

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (21)

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (22)

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

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

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (12)

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

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (13)

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.

Taiwanese Inspired Keto Pineapple Cake Cookies Recipe (23)

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 (24)

Hope you enjoy your low-carb/keto Taiwanese Inspired Low Carb Pineapple Cake Cookies! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Taiwanese Inspired Low Carb Pineapple Cake Cookies LowCarbingAsian Pin 2

Taiwanese Inspired Keto Pineapple Cake Cookies LowCarbingAsian Cover

Taiwanese Inspired Low Carb Pineapple Cake Cookies

The BEST Asian Low-Carb/Keto recipe for Taiwanese Inspired Pineapple Cake Cookies. Enjoy this delicious dessert at only ~2.5g Net Carb / Cookie. Step by step directions with pictures makes this recipe quick and easy.
5 from 4 votes
Course: Dessert
Cuisine: Asian
Keyword: ketopineapplecakes, ketopineapplecookies, ketopineappledesserts, lowcarbpineapplecakes, lowcarbpineapplecookies, lowcarbpineappledesserts
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe

Ingredients

Pineapple Sauce

  • 1/3 Cup Chunked Pineapples
  • 2 tbsp Water
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice

Cookies

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit, Swerve or Sweetener of Choice
  • 1/3 Cup Salted Butter
  • 2 oz Cream Cheese (softened)
  • 1/4 tsp Salt

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • If applicable, drain pineapple liquid. Place chunks into a food processor, along with 2 tbsp Swerve/Monkfruit and 2 tbsp Water. Pulse until consistency resembles apple sauce.
  • 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.
  • 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, Swerve/Monkfruit, 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.
  • Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking 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 (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!

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