Taiwanese Pineapple Cookies

Taiwanese Pineapple Cookies are a delightful twist on traditional Taiwanese pineapple cakes, offering the same delicious flavor without the excessive carbs. These keto-friendly, low-carb and gluten-free cookies feature a buttery shortbread dough infused with the sweet essence of pineapple, creating a delectable treat for health-conscious individuals.

With just six simple, all-natural ingredients, these cookies are quick and easy to make, taking only 20 minutes of your time. They deliver the creamy, buttery goodness of soft cookies with the delightful taste of sweet pineapples. Perfect for those seeking a gluten-free and low-carb indulgence!

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

How to make Taiwanese Pineapple Cookies?


  1. Puree pineapple chunks, sweetener, and water in a food processor.
  2. Cook the puree in a saucepan until it thickens into a syrup-like consistency.
  3. Mix almond flour (or all-purpose flour for regular cookies), sweetener, cream cheese, and melted butter in a bowl.
  4. Shape the mixture into balls, flatten them, make an indent with your thumb in the center and add pineapple jam.
  5. Bake at 325°F until edges turn golden; then, let them cool on a wire rack to room temperature.

Pro Tip

To expedite the cooling process, transfer the cookies into the freezer for 5-10 minutes.

Recipe Notes

Make sure to let the cookies cool to room temperature before handling them to prevent crumbling, as cream cheese, the binding agent, needs to be at room temperature for effective binding.

What ingredients do I need to make Taiwanese Pineapple Cookies?


  • Pineapples – canned pineapple in 100% fruit juice. Sliced, chunk, and crushed pineapple all work for this recipe.
  • Sweetener – use your preferred sweetener.
  • Almond Flour – fine ground Almond Flour for a keto, gluten-free and low-carb recipe. Use all-purpose flour for regular cookie recipe.
  • Butter – unsalted butter.
  • Cream Cheese – block cream cheese softened to room temperature.
  • Salt – sea salt preferred.

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

How to store these cookies?

Store any leftovers in an airtight container in the fridge, and they will stay fresh for 7-14 days. Warm back up in the microwave for 10-15 seconds.

Looking for other keto friendly cream cheese cookie recipes?

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

Watch How To Make It

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

Taiwanese Pineapple Cookies

Savor the delicious Taiwanese Pineapple Cookies, the perfect blend of buttery goodness and sweet pineapple filling. A delightful treat for all, especially those craving filled pineapple cookies.
4.60 from 22 votes
Course: Dessert
Cuisine: Asian
Keyword: filled pineapple cookies, pineapple cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 12 Cookies
Print Recipe
Calories: 143kcal


Pineapple Sauce

  • 1/3 Cup Pineapples chunked
  • 2 tbsp Water
  • 2 tbsp Sweetener your preferred sweetener



  • 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)


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
Looking for Other Recipes?Sign Up to Get RECIPES Sent Directly to Your Inbox!



  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.

  2. These taste great only one problem, cookies stick severely to non stick baking sheet and wind up with great tasting crumbs

    • LowCarbingAsian

      Hi Joe – we only use silicon baking mats and never had a problem. Maybe you could try with those next time and see if that helps.

  3. Just made these last night and they turned out great! I was thinking of trying this recipe with other fruit just to test it, but I absolutely loved them! One of the best outcomes since I started baking with almond flour, too!

    • LowCarbingAsian

      Hey Ollie! Thanks for the comment and so glad to hear you liked these cookies! We have a couple of fruit cookies recipes on our site, just search up cookies and they should all be there!

Leave a Comment

Your email address will not be published. Required fields are marked *