Low Carb Hummingbird Cake

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Ingredients

Adjust Servings:
3 Cups Blanched Almond Flour
1/4 Cup Coconut Flour
2 Cups Monkfruit Natural Sugar Substitute
3 cups Powdered Monk Fruit Sweetener
1 tsp Himalayan Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 1/4 tsp Cinnamon
1/4 tsp AllSpice
1 1/3 Cups Coconut Oil
1 tsp Pure Vanilla Extract
1 tsp Banana Extract
3 Large eggs Lightly Beaten
1 Eggwhites
1 3/4 Cups Banana Very Ripe, Mashed
2 Cups Toasted Chopped Pecans Divided
8 oz, unsweetened Pineapple, crushed Undrained
1 cup Butter Softened
16 oz Cream Cheese Chilled

Nutritional information

390
Calories
38.3g
Total Fat
8.7g
Total Carbs
3.4g
Fiber
6g
Protein

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Low Carb Hummingbird Cake

My friend Azucena asked me to adapt this wonderful recipe from spicysouthernkitchen.com and I did my best. It was a challenge to balance everything and I hope you all enjoy it. All feedback is so appreciated so I can improve!

  • 45
  • Serves 30
  • Medium

Ingredients

Directions

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As in all my recipes, I provide nutrition information as a guide. Please double-check the nutrition information for your recipe to get the most accurate results.

Here are the silicone cake pans I referred to below:

Steps

1
Done

Cut the cream cheese into 1-ounce cubes and but back in the refrigerator to use later.

2
Done

In a small bowl combine eggs & eggwhites and lightly beat and mix together.

3
Done

In a separate bowl mash your ripe bananas

4
Done

Preheat oven to 350 degrees. Grease 3 9-inch cake pans or use non stick silicone cake pans for easier removal (see link in the description above to get an idea of which ones I'm referring to)

5
Done

In a large bowl, combine Almond and Coconut flour, 2 cups granulated Monk Fruit sugar, sea salt, baking powder, baking soda, cinnamon, and allspice, mix well

6
Done

Add coconut oil, vanilla extract, and egg mixture and stir just until dry ingredients are moistened

7
Done

Stir in banana, and 1 cup of the pecans, add the unsweetened crushed pineapple and its juices just until evenly mixed

8
Done

Divide batter evenly between the 3 cake pans

9
Done

Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean

10
Done

Cool in pans for 20 minutes and then remove to wire racks to cool completely

11
Done

To make the frosting, use an electric mixer to beat together butter and powdered sugar, adding the powdered monk fruit sugar gradually. Add vanilla extract and a pinch of sea salt and mix until smooth.

12
Done

With the mixer on medium, add 1 piece of cream cheese at a time. Turn the mixer off once all cream cheese has been incorporated.

13
Done

Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top and Enjoy!

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