Keto Hummingbird Cake I’m Obsessed With This Sugar-Free Recipe

Have you ever craved the sweet, spiced flavors of a classic hummingbird cake but wanted to skip the sugar and carbs? That’s exactly why I’m so excited to share this Keto Hummingbird Cake I’m Obsessed With This Sugar-Free Recipe. It’s rich, moist, and bursting with tropical flavors, all while fitting perfectly into a low-carb lifestyle.

This Keto Hummingbird Cake brings the best of banana, pineapple, and warm spices together in a way that feels indulgent but guilt-free. If you love dessert that’s both comforting and keto-friendly, this recipe will quickly become your new go-to.

Why I Can’t Stop Making These Cookies

• Sweet and spicy with just the right tropical twist from real pineapple and bananas
• Uses pantry staples that are easy to keep stocked for last-minute baking sessions
• Naturally sugar-free and keto-approved, perfect for low-carb dieting or sugar reduction
• Kid-friendly flavor profile that even picky eaters adore
• Seasonal appeal with bananas and pineapple available year-round, yet feels special enough for holidays

What Type of Main Ingredient Should I Use?

For the bananas, the star of this cake, ripe but not overripe is best that means lots of brown spots but still firm enough not to be mush. Overripe bananas give sweetness and moisture but too soft can turn the batter overly wet. Pineapple should be fresh if possible for the brightest flavor; canned crushed pineapple works fine but drain it well to avoid excess moisture. If using frozen pineapple, thaw completely and pat dry to prevent soggy cake texture.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil, but chilling the batter longer helps because coconut oil firms up differently
• Use almond milk, coconut milk, or heavy cream as keto-friendly milk alternatives depending on your richness preference
• Substitute vanilla extract with almond or rum extract for flavor twists
• Fresh pineapple can be swapped for dried pineapple pieces soak briefly to soften before folding in
• Eggs can be replaced with chia eggs (1 Tbsp chia seeds + 3 Tbsp water per egg) for a vegan-friendly option

The Biggest Challenges While Baking

• Folding in the shredded coconut, nuts, or pineapple last and gently to keep texture light and avoid overmixing
• Using room temperature butter for smooth creaming; cold butter won’t blend as well
• Avoiding overmixing the batter once the dry ingredients are added to prevent a dense cake
• If batter feels too dry, add milk one tablespoon at a time too much can weigh the cake down
• Chill the batter for 30 minutes if it feels too runny, which also helps flavors meld better

Storage & Freezing Instructions

Store your keto hummingbird cake covered at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, slice and freeze individual pieces wrapped tightly in plastic wrap and foil, then place in an airtight container. Thaw overnight in the fridge before enjoying.

Make-ahead batter can be refrigerated for 24 hours before baking; just give it a gentle stir before scooping into your pan.

Estimated Nutrition

For the entire cake: approximately 1200 calories, 96 grams of fat, 30 grams of protein, and 20 grams net carbs. Per serving (assuming 8 slices): 150 calories, 12 grams fat, 4 grams protein, and 2.5 grams net carbs. Nutrition will vary slightly depending on specific ingredient brands and substitutions.

Ingredients

• 1 cup almond flour (96 g)
• 1/2 cup coconut flour (56 g)
• 1/2 cup powdered erythritol (100 g)
• 1/4 cup unsalted butter, softened (56 g)
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup crushed fresh pineapple, drained well (120 g)
• 1 medium ripe banana, mashed (about 7 oz / 200 g)
• 1/4 cup chopped pecans or walnuts (30 g)
• 1/4 cup unsweetened shredded coconut (20 g)
• 2 Tbsp milk or almond milk, only if batter is dry (optional)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a separate large bowl, cream the softened butter until smooth. Beat in eggs one at a time, then stir in vanilla extract and mashed banana until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the cake tender.
5. Fold in the crushed pineapple, chopped nuts, and shredded coconut carefully to preserve texture.
6. If the batter feels too thick or dry, add 1 to 2 tablespoons of milk, just enough to achieve a thick but scoopable consistency.
7. Pour batter into prepared pan, smooth the top, and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow cake to cool in the pan for 15 minutes before transferring to a wire rack.

Tips, Variations & Serving Ideas

• Stir in sugar-free chocolate chips or blueberries for a flavor boost
• Dust top with cinnamon or powdered erythritol for extra visual appeal
• Underbake by 5 minutes for a gooey, almost fudgy texture in the middle
• Top slices with cream cheese frosting or whipped coconut cream for even richer bites
• Store sliced cake between parchment paper layers in the fridge to prevent sticking
• Add a teaspoon of rum extract for a festive twist
• Serve chilled or slightly warmed for different texture experiences

FAQs

Q: Can I make this recipe dairy-free?
A: Yes, by swapping butter for coconut oil and using plant-based milk, this cake can be dairy-free.

Q: How can I make this cake sweeter without sugar?
A: Using powdered erythritol or another keto-friendly powdered sweetener works best for even sweetness.

Q: Can I use canned pineapple?
A: Yes, just be sure to drain it very well to avoid excess moisture altering the texture.

Save This for Later (Pinterest)

If you love easy, sugar-free desserts that fit your keto lifestyle, be sure to save this Keto Hummingbird Cake recipe on Pinterest. It’s a keeper you’ll want to come back to again and again!