Irresistible Keto Hummingbird Cake Recipe: Southern Classic Made Low-Carb and Delicious!

If you've never heard of Hummingbird Cake, it's a classic Southern layer cake flavored with spices, bananas, pineapples, and pecans, then slathered liberally with a rich cream cheese frosting. This recipe provides a keto-friendly version of this beloved dessert, allowing you to enjoy the flavors of the South without the guilt.

The Origin of Hummingbird Cake

The exact origin of the Hummingbird Cake is debated, but it is believed to have originated in the United States and gained popularity in the 1970s. One theory suggests that the name "hummingbird cake" was inspired by the hummingbird bird species found in the southern United States. Another theory attributes the popularization of the name to Southern Living magazine. In 1978, Southern Living published a recipe called "hummingbird cake," which quickly gained popularity and became widely known.

I was thrilled to find a great little blog over at toriavey.com. The national bird of Jamaica is the doctor bird, a colorful member of the hummingbird family. When Air Jamaica was formed in 1968, their tourism information included recipes from the island converted for use in the American kitchen, including their beloved Doctor Bird Cake.

Why Keto Hummingbird Cake?

The traditional Hummingbird Cake is problematic for those following a ketogenic diet because of all the high-carb fruit in the classic version. This keto version recreates the flavors and textures of the original while minimizing the carbohydrate content.

Key Ingredients and Substitutions

Almond Flour: This gluten-free flour substitute provides a light and moist texture to the cake. When measuring almond flour, spoon it into the measuring cup and level it off for accurate measurements.
Bananas: Overripe bananas add natural sweetness, moisture, and a hint of banana flavor to the cake. Make sure they are very ripe. If you prefer not to use bananas or don't have them on hand, try mashed avocado or unsweetened applesauce as a substitute. Choose bananas that are overripe with brown spots as they will be sweeter and more flavorful, adding depth to the cake.
- To ripen bananas quickly:
  - Leave them at room temperature.
  - Place them in a paper bag.
  - Use a warm spot.
  - Use the oven (250°F for 15-20 minutes).
Crushed Pineapple: Canned crushed pineapple adds moisture and a subtle tropical flavor to the cake. Lightly drain the crushed pineapple to remove excess moisture. The pineapple adds a lot of moisture to this cake, so don’t omit it without making a substitution. Swap pineapple for 1 cup of shredded carrot or zucchini (no need to squeeze out moisture).
Pecans: Toasting nuts brings out depth of flavor as their natural oils roast. You can toast them in the oven as you preheat it for the cake; or you can toast them in a dry skillet on the stove top. In the oven this should take about 5 to 7 minutes at 350°F; on the stove top over medium heat it'll be slightly longer.
Oil: The recipe calls for avocado oil, but you can replace other neutral-tasting oils such as vegetable oil, canola oil, or melted coconut oil.
Sweeteners: Honey or Maple Syrup: You can try honey or maple syrup as sweeteners. You can use other liquid sweeteners like agave or date syrup as alternatives.
Coconut: Add 1/2 cup of unsweetened shredded coconut to the batter along with the pecans.

Baking Tips for the Perfect Keto Hummingbird Cake

Preheat oven to 350°F (180°C).
Grease two 8-inch cake pans; set aside. Grease 2 8-inch cake pans with avocado or coconut oil, and cut out a parchment circle to place in the bottom of the pan. Set pans aside.
Mix Ingredients Thoroughly: Place all ingredients into a large mixing bowl and mix until combined. You don't need to separate the dry and wet ingredients for this recipe. An electric mixer or whisk can mix the ingredients together until well combined.
Divide batter between the two prepared cake pans. Smooth the top of the batter.
Bake for 32 - 35 minutes or until the top starts to darken and the center is set. Check for Doneness - To ensure the cake is fully baked, insert a toothpick into the center.
Allow Sufficient Cooling Time: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Allow the cakes to cool at least 2 hours prior to removing from the cake pans to frost.
Measure Almond Flour Correctly: When measuring almond flour, spoon it into the measuring cup and level it off for accurate measurements. Every once in a while, I'll forget to bring the almond flour to room temperature before I need it. Don't make that mistake, trust me. Measure correctly - Spoon your almond flour into your measuring cup, don't scoop.
Bring Ingredients to Room Temperature: Allow ingredients like eggs and oil to come to room temperature before mixing. Next, plan ahead and take the butter and cream cheese for your icing out of the refrigerator well ahead of time.
Don't over-beat the cake batter and adding too much air. When this occurs, cakes may rise rapidly and then fall during baking.

Frosting Options

Traditionally, cream cheese frosting is the most popular choice for hummingbird cake. The tangy and creamy flavor of cream cheese complements the sweet and fruity flavors of the cake.

Read also: Easy Low-Carb Cheese Crackers

Keto Cream Cheese Frosting: Use an electric mixer to beat together butter and powdered sugar, adding the powdered monk fruit sugar gradually. With the mixer on medium, add 1 piece of cream cheese at a time. Remember how you brought your cream cheese and butter to room temperature first? A silky-smooth icing is your well-deserved reward.
Whipped Cream Frosting: If you prefer a lighter and less tangy frosting, you can choose whipped cream. It adds a fluffy and delicate texture to the cake and complements the tropical flavors. I topped my gluten-free hummingbird cake with a dairy-free whipped cream.
Buttercream Frosting: Buttercream frosting is a versatile option that can work well with hummingbird cake. It's made with butter, powdered sugar, and vanilla or almond extract flavorings.
Coconut Cream Frosting: Since hummingbird cake often includes pineapple and coconut flavors, a coconut cream frosting can be a delicious option. It's made with coconut cream, powdered sugar, and vanilla extract.

Assembling the Cake

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

Step 1: Add 1 layer of the cake to a serving platter or cake stand.
Step 2: Top the cake with a thick layer of frosting. This is the filling between the layers.
Step 4: Apply a thin layer, or crumb coat, of the frosting on the cake. You should be able to see the cake through it. This is a first layer that will catch the crumbs so you can apply another coat that stays perfectly white without showing crumbs.

Storage Instructions

If you plan to consume the cake within 1-2 days, you can store it at room temperature. Keep it cool, dry, away from direct sunlight and moisture. For longer storage, place the cake in an airtight container and refrigerate. Properly Store and Chill the Cake - Cover the cake and store it in the refrigerator after frosting. This helps to maintain its freshness and prevent spoilage.

Can You Make it Ahead of Time?

Yes, you can make Gluten-Free Hummingbird Cake ahead of time. It's a convenient option for special occasions or when you want to save time. Prepare the cake as instructed, cool it completely, and store it in the refrigerator.

Freezing Instructions

Yes, you can freeze Gluten-Free Hummingbird Cake. If you want to make it ahead of time or have leftovers, it's a great option for extending its shelf life. To Freeze: Wrap tightly in plastic wrap, then cover in several layers of foil, and freeze the cake (frosted) for up to 3 months.

Cupcake Adaptations

Yes, you can definitely adapt the Gluten-Free Hummingbird Cake recipe to make cupcakes instead of a whole cake.

A Cake with Many Names

I love the fact that this cake is also known as Granny Cake and Don't Last Cake. Believe me, that's exactly what we experienced last time we served this cake in our test kitchen: it went from full three-layer cake to empty platter in 15 minutes flat.

Gluten-Free Hummingbird Cake

This gluten-free hummingbird cake uses my Grain-Free Banana Everything Bars recipe as the base. Have you ever had a gluten-free hummingbird cake? I tried my first bite while on vacation a few years ago. This gluten-free hummingbird cake is the perfect gluten-free dessert. Think gluten-free Easter cake, summer cake, and Mother's Day cake. It works for so many occasions. When we have guests over or we are invited to someone's house, we're always expected to make dessert. Part of it is that I am always making dessert for the blog. This Gluten-Free Hummingbird Cake is super SIMPLE.

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