You guys – these Pineapple Pound Cakes are delicious and the perfect little pound cakes for your Easter brunch or really anytime you want a sweet, healthy bite!

Perfect Brunch Cakes

My mom got me these cute little Easter dishes and I knew I had to make up the perfect new recipe for it. These grain-free pineapple pound cakes are it. And if you’re not into the pineapple, be #basic and ditch it.

grain free pineapple easter pound cakes


  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp unrefined sea salt
  • 3 eggs
  • 1/2 cup coconut oil (melted and slightly cooled)
  • 1/4 cup full fat coconut milk
  • 2 tbsp real maple syrup or monk fruit syrup (to make it sugar free)
  • 2 tbsp monk fruit sweetener
  • 2 tsp vanilla extract
  • 2 egg whites
  • 4 pineapple rings (sized to fit your dishes)
grain free pineapple easter pound cakes


  • Pre-heat oven to 350 degrees
  • Mix all dry ingredients together in a bowl
  • In another bowl, combine all wet ingredients together until smooth.
  • Add dry ingredients. Mix well.
  • Add mixture to the four small ceramic baking dishes or one large one.
  • Add a pineapple ring to the top of each dish.
  • Bake at 350 for approximately 15 minutes. Check with a toothpick and continue baking until you can remove the pick without any wet mixture and edges are brown.
grain free pineapple easter pound cakes

Serves 4 // Calories per serving: 267

Fat 15g –  Carbs 14g – Protein 10g – Sugar12g

*Calculated with real maple syrup. Remove sugar grams if using all monk fruit.

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