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.
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


Pineapple Sauce

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


  • 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


  • 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!