Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Servings: 12-16 slices
Intensity Level: Medium (Requires multiple bowls, an electric mixer, and some patience for frosting a layered cake.)
Ingredients
For the Keto Hummingbird Cake:
3 cups (300g) super-fine almond flour (spooned and leveled)
1/2 cup (60g) coconut flour
1 cup (200g) granulated keto sweetener (e.g., Lakanto Monkfruit or Swerve)
1/4 cup (50g) brown sugar keto sweetener (optional, but adds depth)
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
6 large eggs, at room temperature
1/2 cup (120ml) unsweetened almond milk, at room temperature
1/2 cup (120ml) avocado oil or melted coconut oil
1/2 cup (120g) sour cream, at room temperature
2 teaspoons vanilla extract
1 cup (120g) crushed pineapple in juice, very well drained (measure after draining – this is crucial!)
1 cup (100g) chopped pecans, plus extra for garnish
For the Keto Cream Cheese Frosting:
16 oz (450g) full-fat cream cheese, softened
1/2 cup (1 stick / 113g) unsalted butter, softened
1 ½ cups (180g) powdered keto sweetener (e.g., Swerve Confectioners), sifted
1 teaspoon vanilla extract
2-3 tablespoons heavy whipping cream (to adjust consistency)
Instructions
Step 1: Prepare Your Pans and Preheat
Preheat your oven to 325°F (160°C). Grease three 8-inch round cake pans thoroughly with butter or oil. Line the bottoms with parchment paper rounds, then grease the parchment. This is the secret to getting the layers out cleanly!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, brown sugar sweetener (if using), baking powder, cinnamon, nutmeg, and salt. Make sure there are no lumps from the sweeteners. Set aside.
Step 3: Combine the Wet Ingredients
In a separate, medium-sized bowl, whisk the eggs until they are frothy and lightly combined. Add the almond milk, oil, sour cream, and vanilla extract. Whisk until everything is smooth and well incorporated.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula or a hand mixer on low speed to mix until just combined. Be careful not to overmix. The batter will be thicker than a standard cake batter, which is normal.
Step 5: Fold in the Pineapple and Pecans
Gently fold the well-drained crushed pineapple and chopped pecans into the batter using the spatula. Fold until they are evenly distributed.
Step 6: Bake the Layers
Divide the batter evenly between the three prepared cake pans (using a kitchen scale ensures perfect evenness). Smooth the tops with a spatula. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7: Cool Completely
Remove the cakes from the oven and let them cool in the pans for about 15-20 minutes. Then, carefully run a knife around the edge of each pan and invert them onto a wire rack. Peel off the parchment paper and let the layers cool completely to room temperature. This is a non-negotiable step! If the cake is even slightly warm, the frosting will melt and slide right off.
Step 8: Make the Frosting
While the cake cools, make the frosting. In a large bowl with an electric mixer, beat the softened cream cheese and butter together until smooth, creamy, and free of lumps (about 2-3 minutes).
Add the sifted powdered sweetener and vanilla extract. Beat on low speed at first to avoid a sugar cloud, then increase to medium-high and beat until light and fluffy, about 2 more minutes. If the frosting is too thick, beat in the heavy cream, one tablespoon at a time, until you reach a spreadable consistency.
Step 9: Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spread about ⅓ cup of frosting evenly over the top. Place the second layer on top and repeat. Add the final layer and spread a thin “crumb coat” of frosting all over the entire cake. Refrigerate for 20-30 minutes to set the crumb coat. Then, use the remaining frosting to generously frost the top and sides of the cake. Create swirls with your spatula for a beautiful, rustic look.
Step 10: Garnish and Serve
Press some extra chopped pecans onto the sides of the cake or sprinkle them on top for decoration. For the best texture and flavor, let the cake sit at room temperature for about 30 minutes before slicing and serving. Store any leftovers in the refrigerator.
Recipe Notes & Tips
Draining Pineapple is Key: The pineapple adds moisture and flavor, but too much liquid will make your cake dense and wet. Drain it in a fine-mesh sieve, pressing down with a spoon to extract as much juice as possible.
Room Temperature Ingredients: This is vital for a smooth batter. Cold ingredients don’t emulsify well, which can lead to a denser cake. Take your eggs, sour cream, and almond milk out of the fridge about an hour before you start.
Sweetener Choices: Different brands of sweetener can behave differently. If your cake or frosting tastes gritty, the sweetener hasn’t dissolved fully. Using a superfine or powdered variety helps immensely.
Storage: Because of the cream cheese frosting, this cake must be stored in an airtight container in the refrigerator for up to 5 days. It tastes even better the next day as the flavors meld!
Nutrition Information
(Per Serving, based on 16 servings)
Please note that this is an estimate and can vary based on the specific brands of ingredients you use.
Calories: 345 kcal
Fat: 31g
Carbohydrates: 9g (Total)
Fiber: 4g
Net Carbs: 5g
Protein: 9g
Sugar: 3g (Erythritol/Monkfruit not included in this calculation)