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Preheat oven to 325F and grease a 9-inch springform pan well.
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In a medium saucepan over medium heat, bring butter, erythritol and molasses to a boil. Allow to boil 1 minute. Remove from heat and add cream and vanilla (mixture may bubble vigorously). Pour topping into pan and sprinkle evenly with diced pineapple.
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For the cake, combine almond flour, protein powder, baking powder and salt in a medium bowl. In a large bowl, beat butter with sweetener until well combined.
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Beat in eggs, pineapple extract, if using, and stevia extract.Add half of the almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining almond flour mixture, scraping down beaters and sides of bowl as needed.
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Spread batter over topping in prepared pan, using a knife or an offset spatula to smooth the top.Bake 35 to 45 minutes, or until top is golden brown and just set to the touch.Remove from oven and let cool 10 minutes.
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Carefully run a sharp knife around the inside of the pan to loosen and then remove pan sides.Top cake with a serving platter and carefully flip both platter and cake. Run a sharp knife between the bottom of the springform pan and the caake topping, to loosen. Gently lift pan bottom.
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Read more at http://alldayidreamaboutfood.com/2014/03/pineapple-upside-down-cake-low-carb-and-gluten-free.html#gevpbO3Y62142OAy.99
