Irresistible Keto Hummingbird Cake

If you ask me, keto hummingbird cake is pure comfort food magic.

This low-carb twist on the classic Southern dessert brings together warm spices and tropical flavors without all the sugar. Cinnamon and nutmeg mix with crushed pineapple and chopped pecans for that familiar taste we all love.

It’s made with almond flour instead of regular flour and sweetened with erythritol to keep those carbs in check. A rich cream cheese frosting ties everything together just like the original.

It’s a guilt-free treat that tastes just as good as grandma’s version, perfect for anyone following a keto lifestyle.

What Kind of Almond Flour Should I Use?

For this keto hummingbird cake, you’ll want to use superfine blanched almond flour, which gives you the smoothest texture and closest thing to traditional cake flour. Regular almond flour can work in a pinch, but it tends to be coarser and might make your cake a bit more dense. Blanched almond flour is made from almonds with the skins removed, so it won’t add any brown specks or slightly bitter taste that you might get from almond flour with skins. Make sure to measure your almond flour properly by spooning it into your measuring cup rather than scooping directly from the bag, as this can pack it down and throw off your ratios.

Options for Substitutions

This keto cake is pretty forgiving when it comes to swaps, but there are a few key ingredients you’ll want to keep:

• Almond flour and coconut flour: These two flours work together to create the right texture, so I wouldn’t recommend substituting them. The almond flour provides moisture while coconut flour adds structure – they’re both essential for this recipe to work properly.
• Erythritol and brown sugar sweetener: You can use all erythritol if that’s what you have, or try monk fruit sweetener in equal amounts. Stevia works too, but use about 1/3 the amount since it’s much sweeter.
• Xanthan gum: This helps bind everything together in keto baking. If you don’t have it, you can skip it, but your cake might be a bit more crumbly.
• Banana extract: Can’t find banana extract? Use an extra teaspoon of vanilla instead, though you’ll lose some of that classic hummingbird cake flavor.
• Fresh pineapple: Canned pineapple works fine – just make sure it’s packed in juice, not syrup, and drain it well. You could also use sugar-free canned pineapple.
• Almond milk: Any unsweetened plant milk works here – coconut milk, cashew milk, or even heavy cream thinned with water.
• Pecans: Walnuts or macadamia nuts make great substitutes if pecans aren’t your thing.

Watch Out for These Mistakes While Baking

The biggest mistake when making keto hummingbird cake is not measuring your almond and coconut flours properly – always use a kitchen scale if possible, as these flours can vary dramatically in density and too much will make your cake dense and dry.

Another common error is skipping the resting time after mixing the batter, since coconut flour needs at least 10-15 minutes to fully absorb the liquid ingredients and prevent a gummy texture.

Make sure your pineapple pieces are finely chopped and well-drained on paper towels before folding them in, as excess moisture can create soggy spots and prevent the cake from rising properly.

Finally, don’t overbake this cake – keto cakes can go from perfectly moist to dry very quickly, so start checking for doneness about 10 minutes before the recommended time and look for a toothpick that comes out with just a few moist crumbs.

What to Serve With Keto Hummingbird Cake?

This rich, tropical cake is pretty much perfect on its own, but a cup of black coffee or unsweetened tea makes a great pairing to balance out all those sweet flavors. Since it’s already packed with pineapple, coconut, and pecans, you don’t need much else, but a small handful of fresh berries like strawberries or raspberries can add a nice tart contrast. If you’re serving this for a special occasion, consider adding some whipped heavy cream on the side for extra indulgence. The cake is filling enough that smaller slices work well, especially if you’re following a keto lifestyle and watching your portions.

Storage Instructions

Keep Fresh: This keto hummingbird cake actually gets better after a day or two! Store it covered in the refrigerator for up to a week. The cream cheese frosting needs to stay cold, so don’t leave it out on the counter for more than a couple hours.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. I like to freeze a few pieces at a time so I’m not tempted to eat the whole cake! Just make sure it’s completely cooled and frosted before wrapping.

Serve: Let frozen slices thaw in the fridge overnight, or on the counter for about 30 minutes if you’re in a hurry. The cake tastes amazing cold straight from the fridge, but you can also let it come to room temperature if you prefer. The flavors really meld together nicely after it’s been stored for a day.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 45-55 g
• Fat: 250-280 g
• Carbohydrates: 60-70 g

Ingredients

For the cake layers:

• 1 cup butter, softened
• 3/4 cup swerve granulated erythritol sweetener
• 1/2 cup lakanto brown sweetener
• 6 large eggs
• 3 cups wellbees superfine almond flour
• 1 cup coconut flour
• A pinch of salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 4 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp vanilla extract
• 2 tsp banana extract
• 2 cups unsweetened almond milk

To fold into the batter:

• 1/2 cup finely diced fresh pineapple
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans

For the frosting and finishing:

• Double batch keto cream cheese frosting
• 1 cup unsweetened shredded coconut, for toasting
• 8 pecan halves, for topping if desired

Step 1: Prep Cake Pans and Preheat Oven

Preheat your oven to 325°F (163°C).

Grease two 9-inch cake pans and line the bottoms with parchment paper cut to fit.

This ensures your cake layers will release easily after baking.

Step 2: Make Cake Batter

• 1 cup butter, softened
• 3/4 cup Swerve granulated erythritol sweetener
• 1/2 cup Lakanto brown sweetener
• 6 large eggs
• 3 cups Wellbees superfine almond flour
• 1 cup coconut flour
• a pinch of salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 4 tsp baking powder
• 1/2 tsp xanthan gum
• 1 tsp vanilla extract
• 2 tsp banana extract
• 2 cups unsweetened almond milk

In a large bowl, cream together the softened butter, Swerve sweetener, and Lakanto brown sweetener using a mixer until the mixture is smooth.

Add the eggs one at a time, then add the almond flour, coconut flour, a pinch of salt, ground cinnamon, ground allspice, baking powder, xanthan gum, vanilla extract, banana extract, and almond milk.

Mix for 2-3 minutes, or until the batter is fully smooth.

Step 3: Fold in Add-Ins and Bake

• 1/2 cup finely diced fresh pineapple
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• cake batter from Step 2

Gently stir the finely diced fresh pineapple, 1/2 cup unsweetened shredded coconut, and chopped pecans into the batter until evenly distributed.

Divide the thick batter equally between your prepared cake pans and smooth the tops with a silicone spatula.

Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

I always check for doneness around the 40-minute mark, since ovens vary.

Step 4: Cool Cakes and Toast Coconut

• 1 cup unsweetened shredded coconut, for toasting

Transfer the baked cakes to a wire rack and let them cool in the pans for 30 minutes.

Meanwhile, spread 1 cup unsweetened shredded coconut on a baking sheet and toast in the oven for 3-5 minutes, or until it turns golden brown.

Remove toasted coconut and set aside for garnishing.

If you like extra flavor, leave the coconut in a minute longer for a deeper toast—but watch carefully so it doesn’t burn.

Step 5: Assemble and Frost the Cake

• baked and cooled cake layers from Step 4
• double batch Keto Cream Cheese Frosting

Carefully run a knife around the edges of the cakes and remove them from the pans.

Place the first cake layer on a cake plate or pedestal.

Spread about 1/3 of the Keto Cream Cheese Frosting on top and gently spread it to the edges with a warm knife.

Place the second cake layer upside down over the frosted layer, then frost the top and sides of the assembled cake with the remaining frosting.

I find using a warm offset spatula makes spreading the frosting easier and smoother.

Step 6: Decorate with Toasted Coconut and Pecans

• toasted coconut from Step 4
• 8 pecan halves, for topping if desired

Press the toasted coconut evenly into the sides of the frosted cake with your hands.

Wipe or brush away any excess coconut from the plate for a neat finish.

If desired, garnish the top of the cake with pecan halves.

Serve immediately, or chill for 2 hours or overnight for easier slicing.

Personally, I prefer chilling the cake overnight—the flavors meld beautifully!