Description
A delicious and low-carb version of the classic Hummingbird Cake, perfect for those following a keto diet.
Ingredients
- 2 cups almond flour
- 1 cup erythritol (or preferred keto sweetener)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup unsweetened shredded coconut
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsweetened powdered erythritol
- 1/4 cup unsweetened heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, and salt. Mix well.
- In another bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the crushed pineapple, walnuts (if using), and shredded coconut.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered erythritol, heavy cream, and vanilla extract, mixing until creamy and well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
Notes
- For a richer flavor, consider adding a teaspoon of nutmeg to the batter.
- You can substitute the walnuts with pecans for a different texture and taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg