Ingredients

Scale

(Makes 9 large cookies)

Pineapple base:

1 (20 oz) can pineapple rings in 100% juice (not syrup—you love blood sugar friendly!)
2 tbsp granulated monk fruit sweetener
1 tbsp melted butter or coconut oil
Optional: Maraschino cherries (use sugar-free if desired)

Sugar cookie dough:

1½ cups almond flour (you love almond flour—memory #25!)
¼ cup coconut flour
¾ cup granulated monk fruit sweetener
1½ tsp baking powder
¼ tsp salt
1 large egg
½ cup softened butter or coconut oil
1 tsp vanilla extract
Zest of 1 lemon (brightens the pineapple—you love citrus!)

Optional glaze:

2 tbsp powdered monk fruit sweetener
1–2 tsp pineapple juice or milk
Pinch of cinnamon

Instructions

1. Prep pineapple base:

Preheat oven to 350°F (175°C). Grease a 9″ round cake pan or 9-cup muffin tin.
Drain pineapple, reserving 2 tbsp juice. Pat rings dry.
Mix reserved juice, 2 tbsp sweetener, and 1 tbsp melted butter. Pour into pan. Arrange pineapple rings on top; place cherry in center if using.

2. Make cookie dough:

Whisk almond flour, coconut flour, sweetener, baking powder, and salt.
In another bowl, beat egg, softened butter, vanilla, and lemon zest until fluffy (~2 min).
Combine wet + dry; mix until smooth dough forms.

3. Assemble & bake:

Drop dough evenly over pineapple rings (about ¼ cup per cookie in muffin tin, or spread in cake pan).
Bake 20–25 minutes until golden and set. Cool 10 minutes, then invert onto plate.

4. Glaze (optional):

Whisk powdered sweetener, pineapple juice, and cinnamon. Drizzle over warm cookies.

💡 Pro Tips for Perfection:
✅ Use canned pineapple in juice—sweeter and more consistent than fresh for caramelizing.
✅ Pat pineapple dry—helps the topping caramelize instead of steam.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 5g per cookie
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Skip glaze for <5g net carbs
✅ Make ahead:
→ Keeps 5 days airtight at room temp or 3 months frozen
→ Best served slightly warm or at room temperature

Storage & Serving Ideas

→ Room temp: 5 days | Freezer: 3 months
→ Serving ideas:
→ With vanilla Greek yogurt for dessert
→ As a brunch treat with coffee
→ For tropical-themed gatherings

Prep Time & Nutrition (per cookie):