This decadent Keto Hummingbird Cake has all of the trademark tropical flavors of the basic Southern favourite – and no one will imagine it’s low carb and gluten free!
If you’ve by no means heard of Hummingbird Cake, it’s a basic Southern layer cake flavored with spices, bananas, pineapples, and pecans – which is then slathered liberally with a wealthy cream cheese frosting. Made well-known by Southern Living Magazine, the Hummingbird Cake is definitely of Jamaican origin, and was named after their nationwide chicken – the Hummingbird, or Doctor Bird as in addition they name it.
The first time I had Hummingbird Cake was a few years in the past after we have been residing in Belize. I’d heard of it however by no means tried it, and after I did I used to be hooked! I couldn’t imagine extra folks didn’t find out about this superb cake – overlook carrot cake and pink velvet cake – why was no one speaking about Hummingbird Cake!?
I instantly knew I needed to create a Keto Hummingbird Cake, however the technique was problematic due to all of the excessive carb fruit within the basic model. In the tip I opted to go together with a small quantity of chopped recent pineapple and banana extract, which labored collectively to realize the appropriate fruit taste and texture.
The spices and pecans have been straightforward, and to go together with the tropical vibe, I added some unsweetened flaked coconut to the batter after which garnished the surface with toasted coconut for each appears and taste.
I used my Keto Cream Cheese Frosting for this Keto Hummingbird Cake, and it was a elegant mixture. The tangy cream cheese frosting paired with the subtly spiced cake with a banana ahead taste and a shiny trace of pineapple is just about layer cake perfection.
Oh and it’s value mentioning the pecans and coconut once more, which add a stunning texture to this Keto Hummingbird Cake, and make it actually subsequent degree.
If you’re already a fan of Hummingbird Cake, you then’re going to be actually enthusiastic about this keto model! But even if you happen to’ve by no means heard of or tasted the basic model earlier than, I promise that this Keto Hummingbird Cake might be an instantaneous favourite when you give it a strive!
Oh, and please you’ll want to report again and tell us if it was a success!
KETO HUMMINGBIRD CAKE RECIPE NOTES:
It’s necessary to make use of a superb high quality superfine grind blanched (no skins) almond flour for this recipe – if you happen to don’t, you’ll have some textural issues and it received’t bake correctly.
I used a mix of white and brown sweeteners to realize the right taste, however if you happen to solely have white sweetener that may work in a pinch – merely substitute the brown with the identical quantity of white granulated erythritol.
Pay consideration to what measurement eggs you might be utilizing – the recipe calls for giant eggs and if you happen to use additional massive eggs your cake might find yourself mushy or powerful.
While this cake may be served instantly after frosting, I believe the feel is vastly improved when served chilled – so if you happen to’re making it for an occasion attempt to depart time to correctly chill it for finest outcomes.
Don’t freak out in regards to the recent pineapple and e mail me about how pineapple isn’t keto – it provides lower than 1 gram of internet carbs per serving and is completely value it! If that breaks your mind, you may substitute the pineapple with 1 teaspoon of pineapple flavored extract, however the taste and texture will endure needlessly.
Because it’s so wealthy, just a little of this Keto Hummingbird Cake goes a loooong approach. For that cause I’m placing this in at 16 servings per cake. If you desire a larger slice go for it, simply multiply the diet data by 16 after which divide by the variety of slices you chop to get the appropriate macros.
Keto Hummingbird Cake – Gluten Free
Author: Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 16 servings 1x
This decadent Keto Hummingbird Cake has all of the trademark flavors of the basic Southern favorite- and no one will imagine it’s low carb and gluten free!
1 cup butter, softenedthree/four cup granulated erythritol sweetener (I used Swerve)half of cup brown sugar sweetener (I used Lakanto)6 massive eggsthree cups superfine blanched almond flour (I used Wellbees)1 cup coconut flourpinch of saltthree/four teaspoon floor cinnamon1/four teaspoon floor allspicefour teaspoons baking powderhalf of teaspoon xanthan gum1 teaspoon vanilla extract2 teaspoons banana extract2 cups almond milk, unsweetenedhalf of cup finely chopped recent pineapplehalf of cup unsweetened shredded coconuthalf of cup chopped pecansKeto Cream Cheese Frosting (double batch)1 cup unsweetened shredded coconut (to toast for garnish)eight pecan halves to garnish high of cake (elective)
Preheat the oven to 325 levels Fahrenheit.Grease two 9-inch cake pans, and line the bottoms with parchment paper (lower spherical to suit) which is able to make sure the completed cake received’t keep on with the underside.In a big bowl, cream the butter and sweeteners along with a mixer till easy.Add the eggs, almond flour, coconut flour, salt, cinnamon, allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.Blend for two – three minutes, or till absolutely easy.Stir within the chopped pineapple, half of cup shredded coconut, and half of cup chopped pecans.Divide the batter (which might be thick) between the 2 cake pans, and unfold evenly with a silicone spatula.Bake for 45 minutes, or till a toothpick inserted within the middle comes out clear.Remove the cake and funky for 30 minutes on a wire rack.Meanwhile, unfold 1 cup of unsweetened shredded coconut on a baking sheet and toast within the oven for three – 5 minutes, or till golden brown. Remove and put aside to garnish.Carefully run a knife across the rim to launch the primary cake, then prove onto a cake plate or pedestal.Place about 1/three of the cream cheese frosting in middle of cake and thoroughly unfold to the sides with a heat knife.Place second cake the other way up over the frosting layer.Carefully frost the highest and sides of cake.Press toasted coconut evenly into the edges of the cake together with your fingers, and blow or wipe any extra coconut off of the plate when completed.Garnish the highest of the cake with pecan halves if desired.Can be served instantly, however I believe it’s higher after chilling for not less than 2 hours or in a single day.Store in an hermetic container within the fridge for as much as 5 days, or within the freezer for as much as 6 months.
Approximate internet carbs per serving = 5g
Category: keto dessert recipesMethod: bakingCuisine: Tropical
Serving Size: 1/16th cakeCalories: 486Fat: 45gCarbohydrates: 12gFiber: 7gProtein: 11g
Keywords: southern, cake, hummingbird, coconut, banana, pineapple, desserts, keto, atkins, low carb, gluten free, event muffins