Low Carb Hummingbird Cake

Low carb hummingbird cake is a melody of tropical flavors, including pineapple and coconut, all topped with a creamy coconut cream cheese frosting. Serve this cake to impress your friends and family.

Inspiration for Hummingbird Cake

My sister returned with “Silk, heavy cream substitute” after I had requested she grab some heavy cream from the store for me. I tasted it and thought, “I will figure something out”.

Hummingbird cake has been on my list to make for a while and I figured I could make a great light frosting out of the heavy cream she had bought. Boy was I right! Very fitting for the cake and oh so delicious!

I have made multiple yummy cakes but this Caribbean influenced dessert “takes the cake” for sure! It is the running favorite among all of my loyal taste testers.

Update-7/2022- Since Covid and all of the cut backs in local stores, I haven’t seen “Silk” around at all. It may still be available at specialty stores. I make this recipe often substituting regular heavy cream.

What you will need:

for the batter:

• almond flour
• plain or vanilla whey protein powder
• coconut flour
• Swerve confectioners
• baking powder
• two overripe bananas, mashed
• crushed pineapple
• butter, room temperature
• unsweetened coconut
• 2 eggs
• reserved pineapple juice
• 2 T Silk heavy whipping cream or heavy cream or canned heavy coconut milk
• pecans

For the frosting:

• cream cheese, room temperature
• butter, room temperature
• Swerve confectioners
• Silk heavy cream substitute or heavy cream
• real vanilla extract

Nutrition Facts

This low carb and gluten free cake will approximately contain 533 calories per serving, 51.3 grams of fat, 10.5 grams of net carbs, and 8.4 grams of protein. These numbers are based on the products we use and using Silk heavy cream substitute throughout the recipe.

How to make Low Carb Hummingbird Cake

Prepare an 8” cake pan or two 6” cake pans with parchment paper and turn oven to 325°.

In a stand mixer with a paddle attachment, cream the room temperature butter until light and fluffy.

To the butter, add the sweetener and cream an additional two minutes.

Add the banana and well drained crushed pineapple to the butter and mix well. (Reserve the pineapple juice.)

Combine all of the dry ingredients, except the nuts, together and add half to the fruit mixture.

Scrape down the bowl and add the remaining dry ingredients.

Combine the eggs, reserved pineapple juice and the heavy cream together in a separate bowl, mix together.

Add half of the wet ingredients to the batter, scrape the bowl and add the remaining wet ingredients.

Mix well, then add the pecans and mix again.

Transfer the batter into prepared baking pan/s and bake for 30-35 minutes or until you can insert a toothpick in to the center and it comes out clean.

Frosting for Low Carb Hummingbird Cake

In a stand mixer with a whisk attachment, whip the heavy cream until it has formed medium peaks, don’t overwhip.

Remove from bowl and with a paddle attachment cream the room temperature cream cheese and butter until light and fluffy.

Add the sweetener and continue creaming for an additional minute.

Add the whipped cream in to the cream cheese mixture and mix, on low speed, until fully incorporated.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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For more delicious cakes, try keto chocolate hazelnut cake and keto coconut cake.

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