If you’re looking for a delicious, moist, and flavorful cake that fits perfectly into your keto lifestyle, look no further than this Keto Hummingbird Cake. Traditionally, Hummingbird Cake is a Southern classic known for its tropical flavors of banana, pineapple, and spices. But that doesn’t mean you have to miss out on it just because you’re following a low-carb, ketogenic diet! This keto-friendly version of the famous Hummingbird Cake is packed with healthy fats, low in carbs, and surprisingly light on sugar, making it a guilt-free dessert or snack that fits right into your macros.
Imagine the perfect blend of cinnamon, nuts, and coconut, with a creamy, luscious low-carb cream cheese frosting. This cake isn’t just keto-friendly; it’s a flavor-packed masterpiece that will have you reaching for a second slice, all without breaking your carb count.
Keto Hummingbird Cake Recipe – Low-Carb and Delicious
Introduction
For those on a ketogenic journey, finding dessert options can feel like a challenge. However, this Keto Hummingbird Cake is here to delight your taste buds while keeping you in ketosis. With a few clever substitutions, such as almond flour and low-carb sweeteners, this cake maintains all the flavor of the original while remaining low in carbs. Whether it’s a special occasion or just a regular snack, this cake will impress both keto enthusiasts and non-keto eaters alike.
Ingredients for Keto Hummingbird Cake
This recipe is designed to yield about 12 slices of cake, perfect for sharing or keeping a few slices for later. Below is a list of the ingredients you’ll need to create this decadent, low-carb treat.
For the Cake:
- 2 ½ cups almond flour (superfine, blanched)
- 1/4 cup coconut flour
- ¾ cup powdered erythritol (or any keto-friendly sweetener)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- ½ cup unsweetened shredded coconut
- ½ cup crushed pineapple (sugar-free, drained)
- 1 cup mashed ripe bananas (about 2 medium, preferably green or plantains for lower net carbs)
- ½ cup chopped pecans (or walnuts, toasted)
- 4 large eggs
- ½ cup coconut oil (melted)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 4 tbsp unsalted butter (softened)
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- 2 tbsp heavy cream (adjust for desired consistency)
Tools You’ll Need:
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 electric mixer or hand mixer
- 8-inch or 9-inch round cake pans (2 pans)
- Parchment paper
- Cooling rack
- Cake stand or serving platter
Step-by-Step Preparation of Keto Hummingbird Cake
Let’s dive into the detailed preparation process for this mouthwatering Keto Hummingbird Cake. Remember that each step is crucial for achieving the perfect texture and flavor balance, so take your time and enjoy the process!
1. Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that the oven will be at the perfect temperature once your cake batter is ready. Prepare your cake pans by lining the bottoms with parchment paper and greasing the sides with butter or coconut oil.
2. Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Set this aside for later. These dry ingredients will form the base of your cake, so make sure everything is well combined.
3. Prepare the Wet Ingredients
In a separate, larger bowl, mash your bananas well until smooth. If you’re looking to reduce the overall carb content, consider using less ripe bananas or plantains. Add the crushed pineapple (make sure it’s thoroughly drained to avoid excess moisture), eggs, coconut oil, vanilla extract, and unsweetened almond milk. Stir until everything is fully incorporated.
4. Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Stir just until combined, being careful not to overmix the batter. Overmixing can lead to a dense cake. Once combined, fold in the shredded coconut and chopped pecans. This step adds texture and flavor to the cake, giving it that signature Hummingbird Cake feel.
5. Divide and Bake the Batter
Once your batter is ready, evenly divide it between the two prepared cake pans. Use a spatula to smooth out the tops. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and firm to the touch. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
6. Prepare the Cream Cheese Frosting
While the cake layers are cooling, it’s time to make the decadent cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and butter using an electric mixer until smooth and creamy. Gradually add the powdered erythritol and vanilla extract, continuing to mix until everything is well combined. If the frosting is too thick, add a tablespoon of heavy cream at a time until you reach your desired consistency. The frosting should be smooth and spreadable.
7. Assemble the Cake
Once the cake layers are completely cooled, it’s time to assemble the cake. Place one layer on your cake stand or serving platter. Spread a generous amount of cream cheese frosting on top of the first layer, ensuring even coverage. Place the second layer on top, and frost the top and sides of the cake. Smooth out the frosting with a spatula for a polished look. If you have any extra pecans or shredded coconut, feel free to sprinkle them on top for decoration.
8. Chill and Serve
After assembling the cake, refrigerate it for about 30 minutes to allow the frosting to set. This will make slicing and serving easier. Once chilled, slice the cake into 12 servings and enjoy! The cake can be stored in the fridge for up to 5 days, making it a great option for meal prep or a snack throughout the week.
Nutritional Information (Per Slice)
Here’s the estimated nutritional breakdown for one slice of this Keto Hummingbird Cake (based on 12 slices):
- Calories: 320 kcal
- Fat: 28g
- Protein: 7g
- Total Carbs: 9g
- Net Carbs: 5g
(Total carbs minus fiber and sugar alcohols) - Fiber: 3g
- Sugar: 2g
- Sodium: 180mg
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Final Notes
This Keto Hummingbird Cake is a versatile recipe that can be enjoyed at any time of the day, whether as a dessert, a snack, or even a special brunch treat. Here are a few tips to keep in mind:
- Banana Substitution: For those who are very strict on carbs, you can reduce the banana amount or replace it with more crushed pineapple or additional coconut for a lower-carb version.
- Nut Allergies: If you’re allergic to pecans or walnuts, you can substitute them with sunflower seeds or leave them out entirely.
- Storage: Store the cake in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.
This cake is perfect for special occasions or when you just want a comforting, homemade treat that won’t kick you out of ketosis. The combination of tropical flavors, warm spices, and creamy frosting is sure to satisfy your sweet tooth while keeping you on track with your low-carb goals.
Enjoy this delicious and healthy twist on a classic Southern favorite!
