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

Protein

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Low Carb Hummingbird Cake

Name: Low Carb Hummingbird Cake
Yield: 30 Servings
Cuisine: American,Keto Friendly,Southern
Ingredients: Blanched Almond Flour: 3 Cups; Coconut Flour: 1/4 Cup; Monkfruit Natural Sugar Substitute: 2 Cups; Powdered Monk Fruit Sweetener: 3 cups; Himalayan Salt: 1 tsp; Baking Powder: 1 tsp; Baking Soda: 1 tsp; Cinnamon: 1 1/4 tsp; AllSpice: 1/4 tsp; Coconut Oil: 1 1/3 Cups; Pure Vanilla Extract: 1 tsp; Banana Extract: 1 tsp; Large eggs: 3; Eggwhites: 1; Banana: 1 3/4 Cups; Toasted Chopped Pecans: 2 Cups; Pineapple, crushed: 8 oz, unsweetened; Butter: 1 cup; Cream Cheese: 16 oz

Features:

Cuisine:

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

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

Directions

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!