Keto: Hummingbird Cake

For the cake:
3 cups almond flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp spoon salt
¼ tsp nutmeg
¼ tsp cloves
2 tsp banana extract
1,5 cups pecans
½ cup crushed pineapple
3-4 eggs
1 cup sour cream
2/3 cup avocado oil
½ cup sweetener
2 tsp vanilla extract

For the Cream Cheese Frosting:
16 oz cream cheeses, softened
3/4 cup unsalted butter, softened
½ cup sweetener
2 tsp vanilla extract
¼ cup heavy cream


Make the cakes:
1. Mix the almond flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Whisk in another bowl the eggs, avocado oil, sweetener, vanilla extract, and banana extract.
3. Pour wet ingredients into dry ingredients and whisk until completely combined.
4. Fold in 1 cup pecans and pineapple.
5. Spread batter evenly between 2 cake pans (8”)
6. Bake for about 30 minutes at 350F.
7. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from the pan.

Make the frosting:
In a large bowl using a mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
Add sweetener, vanilla extract. Beat on low speed for 2 minutes.

Place 1 cake layer on a serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Spread the remaining frosting all over the top and sides.
Garnish with remaining pecans.
Refrigerate for at least 1 hour.

Song used Only Time Will Tell By Headlund

#ketohummingbirdcake, # ketodessert,

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