Pineapple Bars

Pineapple Bars

Pineapple Bars

I made a delicious cake-like bar that can be eaten at breakfast or enjoyed as an afternoon snack.  Hot, it will need to be eaten with a fork on a plate; cooled you can pick them up and eat with your hands.  These would be a nice treat for a child’s school lunchbox.

This recipe is not suitable until the higher-carb fruits rung of the Atkins Phase 2 OWL carb reintroduction ladder.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here:


1 T. warm water

1 tsp. dry yeast

¼ tsp. sugar (consumed by the yeast)

½ c. almond flour

1 T. oat fiber (omit for a 100% gluten-free version)

1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar)

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded Monterrey Jack or mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1  20 oz. can of pineapple chunks, drained and chopped coarsely

STREUSEL TOPPING:  2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or Splenda, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal

DIRECTIONS:  Preheat oven to 350º.  Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer.  Set aside for now.

Soften cream cheese in medium mixing bowl.  Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir.  Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture.  Scrape the batter into the prepared pan, spreading it evenly.

For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture.  Add the nuts, stir well.  Sprinkle evenly over the batter and pop pan into 350º oven.  Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 squares.  Serve warm on a plate with breakfast coffee or tea.   Store leftovers in a plastic bag in your refrigerator.

NUTRITIONAL INFO:   Makes 9 servings, each contains:

235 calories

20 g fat

4.48 g  carbs, 2.48 g  fiber, 2 g NET CARBS

11.8 g  protein

265 mg sodium



6 thoughts on “Pineapple Bars

  1. These look SO delicious!! Are they really only 2 grams net carbs per serving, with pineapple?? Wow. That seems so much lower than I would imagine a treat like this to be! I’ve avoided pineapple for ages!
    (I love the sound of salmon fat bombs…I think I’ll make some with cream cheese, smoked salmon and green onions. mmmm!)

    1. They really are, Arlene. Although pineapple is high in carbs, it is also high in fiber. The entire recipe has 40g carbs, less 22g fiber or 18g net carbs, so each one is only 2g net carbs. So is the flax meal high in fiber. 🙂

    1. The husband and I liked them. I’m particularly fond of pineapple, but have to use it sparingly nowadays. 🙂 You have some lovely fat bombs on your site! I love those things. I saw one on the net this week for salmon (savory) fat bombs and those just didn’t appeal to me but I love the sweet ones. They’re like candy to me.

      1. Salmon fat bombs?! Odd – but each to their own 🙂 I too have to eat pineapple minimally, but I miss it, so I was drawn to your recipe! And thank you – I have a bit of a fat bomb fetish at the moment…totally like candy!

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