This decadent Keto Hummingbird Cake has all the trademark tropical flavors of the classic Southern favorite – and nobody will believe it’s low carb and gluten free!
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If you’ve never heard of Hummingbird Cake, it’s a classic Southern layer cake flavored with spices, bananas, pineapples, and pecans – which is then slathered liberally with a rich cream cheese frosting. Made famous by Southern Living Magazine, the Hummingbird Cake is actually of Jamaican origin, and was named after their national bird – the Hummingbird, or Doctor Bird as they also call it.
The first time I had Hummingbird Cake was a couple of years ago when we were living in Belize. I’d heard of it but never tried it, and when I did I was hooked! I couldn’t believe more people didn’t know about this amazing cake – forget carrot cake and red velvet cake – why was nobody talking about Hummingbird Cake!?
I immediately knew I wanted to create a Keto Hummingbird Cake, but the method was problematic because of all the high carb fruit in the classic version. In the end I opted to go with a small amount of chopped fresh pineapple and banana extract, which worked together to achieve the right fruit flavor and texture.
The spices and pecans were easy, and to go along with the tropical vibe, I added some unsweetened flaked coconut to the batter and then garnished the outside with toasted coconut for both looks and flavor.
I used my Keto Cream Cheese Frosting for this Keto Hummingbird Cake, and it was a sublime combination. The tangy cream cheese frosting paired with the subtly spiced cake with a banana forward flavor and a bright hint of pineapple is pretty much layer cake perfection.
Oh and it’s worth mentioning the pecans and coconut again, which add a lovely texture to this Keto Hummingbird Cake, and make it truly next level.
If you’re already a fan of Hummingbird Cake, then you’re going to be really excited about this low carb version! But even if you’ve never heard of or tasted the classic version before, I promise that this Keto Hummingbird Cake will be an instant favorite once you give it a try!
Oh, and please be sure to report back and let us know if it was a hit!
RECIPE NOTES:
It’s important to use a good quality superfine grind blanched (no skins) almond flour for this recipe – if you don’t, you will have some textural problems and it won’t bake properly.
I used a combination of white and brown sweeteners to achieve the proper flavor, but if you only have white sweetener that will work in a pinch – simply replace the brown with the same amount of white granulated erythritol.
Pay attention to what size eggs you are using – the recipe calls for large eggs and if you use extra large eggs your keto hummingbird cake may end up mushy or tough.
While this cake can be served immediately after frosting, I think the texture is greatly improved when served chilled – so if you’re making it for an event try to leave time to properly chill it for best results.
Don’t freak out about the fresh pineapple and email me about how pineapple isn’t keto – it adds less than 1 gram of net carbs per serving and is totally worth it! If that breaks your brain, you can replace the pineapple with 1 teaspoon of pineapple flavored extract, but the flavor and texture will suffer needlessly.
Because it’s so rich, a little of this Keto Hummingbird Cake goes a loooong way. For that reason I am putting this in at 16 servings per cake. If you want a bigger slice go for it, just multiply the nutrition info by 16 and then divide by the number of slices you cut to get the right macros.
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Keto Hummingbird Cake – Gluten Free
- Total Time: 1 hour
- Yield: 16 servings 1x
Description
This decadent Keto Hummingbird Cake has all the trademark flavors of the classic Southern favorite- and nobody will believe it’s low carb and gluten free!
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated erythritol sweetener (I used Swerve)
- 1/2 cup brown sugar sweetener (I used Lakanto)
- 6 large eggs
- 3 cups superfine blanched almond flour (I used Wellbees)
- 1 cup coconut flour
- pinch of salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 4 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 2 teaspoons banana extract
- 2 cups almond milk, unsweetened
- 1/2 cup finely chopped fresh pineapple
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
- Keto Cream Cheese Frosting (double batch)
- 1 cup unsweetened shredded coconut (to toast for garnish)
- 8 pecan halves to garnish top of cake (optional)
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Grease two 9-inch cake pans, and line the bottoms with parchment paper (cut round to fit) which will ensure the finished cake won’t stick to the bottom.
- In a large bowl, cream the butter and sweeteners together with a mixer until smooth.
- Add the eggs, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.
- Blend for 2 – 3 minutes, or until fully smooth.
- Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped pecans.
- Divide the batter (which will be thick) between the two cake pans, and spread evenly with a silicone spatula.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake and cool for 30 minutes on a wire rack.
- Meanwhile, spread 1 cup of unsweetened shredded coconut on a baking sheet and toast in the oven for 3 – 5 minutes, or until golden brown. Â Remove and set aside to garnish.
- Carefully run a knife around the rim to release the first cake, then turn out onto a cake plate or pedestal.
- Place about 1/3 of the cream cheese frosting in center of cake and carefully spread to the edges with a warm knife.
- Place second cake upside down over the frosting layer.
- Carefully frost the top and sides of cake.
- Press toasted coconut evenly into the sides of the cake with your hands, and blow or wipe any excess coconut off of the plate when finished.
- Garnish the top of the cake with pecan halves if desired.
- Can be served immediately, but I think it’s better after chilling for at least 2 hours or overnight.
- Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Notes
Approximate net carbs per serving = 5g
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Keto Dessert Recipes
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1/16th cake
- Calories: 486
- Fat: 45g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 11g
Thia says
Excited to try. Had a local restaurant and one of my very Southern friends who used to bake the Hummingbird cakes—supposedly a Southern USA region cake! Think the 1st recipe was in Southern Living Magazine.
Thank you to all the helpful tips from commentators! Now I will make 1/2 a cake just for ME!
Justin says
I’m looking forward to making this cake. Can I substitute the banana extract with something else e.g. passionfruit extract or extra vanilla? My wife doesn’t like bananas or banana flavours. And I don’t like mango.
Liz says
I made this cake today for a church luncheon tomorrow. The second layer broke when I put it in top. I think I patched it okay! I’ll know tomorrow how it tastes. It smells amazing! I wanted to post a picture, but don’t see an option to do that.
Robin says
OH! I’m making this! Yum! Thank you so much!
Sandi says
Hi Mellissa,
With the latest studies on sugars. Erythritol may have some health risks. Can I substitute with allulose? What would be the measurement replacement?
Thanks,
Best,
Sandi
Christin says
This recipe was so good! I made 1/2 a recipe since I live alone, and made cupcakes. I got 23 regular cupcakes. Filled them 2/3 because I didn’t know if they would rise. They didn’t rise much at all. The only change to the recipe was to sub Allulose for the sweetener. Amazing! For others who don’t want to buy a whole pineapple my store offers small containers of cut fresh pineapple.
Betty Barendse says
Thank you so much for sharing this recipe. I just made it for a potluck and people raved. It was moist with a nice crumb. I did also bake it in a 9 by 13 pan for about 50 minutes and forgot to add the coconut to the batter (an oversight on my part). I will definitely make this again.
Michele says
Ooooohhh, yuuuuummmm!!!
This was amazin! I made this for some friends for our Easter celebration. It was amazing! I did use a 9X13 pan and baked at 350 for 40-45 minutes. I also thought I had banana extract then turned out I didn’t. I used 2 t orange extract and instead. It was still soooo good! Thank you for sharing this recipe!! 😘
Lonnie says
This was delicious! Made them into cupcakes since my father can only eat hand held foods. Followed the recipe and they were perfect! Thanks!!
Karen says
Did you use aluminum or steel baking pans? Planning on making this cake this weekend!
Mellissa Sevigny says
I used nonstick cake pans – I think they were stainless underneath. You can use aluminum as well just be sure to put the parchment paper in so it releases and doesn’t stick in the middle.