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!
To go straight to the Keto Hummingbird Cake recipe below, use the jump to recipe button at the top of the page!
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.
Print
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. 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
Jacque says
This was fabulous! Thanks for another home-run recipe! I always bake/cook your recipes with confidence!
Mellissa Sevigny says
Thanks so much! Glad it was a hit!!!
Sara says
I can’t find banana extract! Can you suggest any substitutes or would it work without it??
Mellissa Sevigny says
The banana extract is crucial for this cake to have the classic hummingbird banana flavor. BUT, if you can’t get it the cake would still be tasty with a 50/50 mix of coconut extract and rum extract – which would go with the other flavors and still give you a tropical vibe.
Kaye says
Can you use one fresh banana instead of the banana extract?
Mellissa Sevigny says
You can but it will increase the carbohydrate count.
Jo Ellen Washburn says
I made this, and it is wonderful! This is the first keto dessert I’ve made that is actually good. Thanks so much for sharing this recipe. So yummy.
Mellissa Sevigny says
That’s so exciting Jo, and I’m honored to have finally provided you a tasty keto dessert! ?? Thanks for taking the time to let me know!!!
Vanessa says
Thanks for sharing! Do you use this cake base for any other recipes?
Suzanne says
This looks so good! What a great healthy dessert to make for guests!
Robin says
Love so much of your stuff! We keep really strict keto for my sweetheart’s diabetes, but I love indulging now and then and this cake looks like one of those now and then yummies! So do you think a small can of crushed pineapple in juice, drained, would work? Not sure what I’d do with a whole pineapple! :-)
Mellissa Sevigny says
It could work but won’t be as fresh tasting, be sure to drain the juice first and that whatever brand you buy doesn’t have any added sugar!
Gabrielle Yoder says
I bought a bag of frozen pineapple so I could scoop out what I need without the extra sugar of canned pineapple. I just zapped it for a few seconds to soften up and chopped it extra tiny. Worked a treat and barely had any net carbs to add to the cake. Lovely.
Julie says
Could you use canned crushed pineapple?
Barbara greenwaldt says
Could I use half of a ripe banana in it? I hate the banana extract. I know it would be more carbs but it seems like it would have better flavor. I haven’t been cooking low carb for long and I have a lot of trouble with baked goods. They always come out to dry and never rise much.
Deborah says
WOW! What a showstopper this cake is…..GORGEOUS. If it tastes half as good as it looks it will blow away my family. I’m feeling pretty confident it will as I have never not loved any of your cakes….always fabulous taste and so so pretty as well. BTW….great choice of cake stand. Really does the cake justice. Thanks Melissa for another terrific dessert.
Michelle says
Looks yummy! Have you tried with other sweeteners? I am using allulose at the moment but haven’t baked with it.
Thanks ~
Shannon says
This sounds so good! I love Hummingbird Cake. Question, do you think it could be baked in a Bundt Pan? If so same temp? How long? Thank you for fabulous recipes!
Mellissa Sevigny says
Theoretically yes, you could make this as a bundt cake – might have to bake a little longer, (start with 50 minutes) and I wouldn’t lower the temp at all. Let us know how it turns out if you try it!
Stella says
I made this today and it is so delicious!!! I used half the recipe as cupcakes and the other half as a 2 tier mini springform cake, to serve with keto friendly vanilla ice cream, for my birthday! I’m so curious to know if the rest of my family notices it’s keto friendly! This recipe is a new favorite, for sure. Thanks for sharing it!!