Keto Hummingbird Cake – Gluten Free

Keto Hummingbird Cake with toasted coconut garnish on a white cake pedestal

4.5 from 11 reviews

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!




  1. Preheat the oven to 325 degrees Fahrenheit.
  2. 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.
  3. In a large bowl, cream the butter and sweeteners together with a mixer until smooth.
  4. Add the eggs, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.
  5. Blend for 2 – 3 minutes, or until fully smooth.
  6. Stir in the chopped pineapple, 1/2 cup shredded coconut, and 1/2 cup chopped pecans.
  7. Divide the batter (which will be thick) between the two cake pans, and spread evenly with a silicone spatula.
  8. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove the cake and cool for 30 minutes on a wire rack.
  10. 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.  Remove and set aside to garnish.
  11. Carefully run a knife around the rim to release the first cake, then turn out onto a cake plate or pedestal.
  12. Place about 1/3 of the cream cheese frosting in center of cake and carefully spread to the edges with a warm knife.
  13. Place second cake upside down over the frosting layer.
  14. Carefully frost the top and sides of cake.
  15. 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.
  16. Garnish the top of the cake with pecan halves if desired.
  17. Can be served immediately, but I think it’s better after chilling for at least 2 hours or overnight.
  18. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.


Approximate net carbs per serving = 5g


Keywords: southern, cake, hummingbird, coconut, banana, pineapple, desserts, keto, atkins, low carb, gluten free, occasion cakes