Keto Hummingbird Cake (Southern Classic Made Low Carb)
Moist almond flour cake layered with pineapple, toasted pecans, and cream cheese frosting — made keto with Keystone Pantry Allulose.
The Backstory: Where Hummingbird Cake Began
Hummingbird Cake became famous after appearing in Southern Living magazine in 1978, quickly becoming one of the most requested recipes in the publication’s history.
But its roots trace back to Jamaica, where it was originally called “Doctor Bird Cake,” named after the island’s national hummingbird. The tropical flavors of banana and pineapple were introduced to American audiences during a tourism campaign in the 1960s — and the American South embraced it.
Today, it remains a celebration cake often seen at Easter, bridal showers, and church gatherings.
Why This Keto Version Works
Almond Flour
Provides a tender crumb and healthy fats while keeping carbohydrates low.
Coconut Flour
Balances moisture from pineapple and sour cream without drying the cake.
Keystone Pantry Allulose
Allulose bakes like sugar, browns naturally, and keeps the cake soft without the glycemic spike.
Crushed Pineapple (Unsweetened)
The signature flavor of hummingbird cake. Drained well to maintain structure.
Banana Extract
Delivers authentic banana flavor without the carb load of real bananas.
Toasted Pecans
Add texture and classic Southern character.
Ingredients
Cake
- 2½ cups almond flour
- 3 tbsp coconut flour
- 1 cup Keystone Pantry Allulose
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 large eggs
- ½ cup melted butter
- ½ cup sour cream
- ⅓ cup well-drained crushed pineapple
- 1½ tsp banana extract
- 1 tsp vanilla extract
- ¾ cup chopped toasted pecans
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ¾ cup powdered Keystone Pantry Allulose
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line three 8-inch cake pans.
- Whisk dry ingredients together.
- Mix eggs, butter, sour cream, pineapple, and extracts.
- Combine wet and dry ingredients until incorporated.
- Fold in pecans.
- Divide batter evenly and bake 22–28 minutes.
- Cool completely before frosting.
- Beat frosting ingredients until smooth and fluffy.
- Layer and frost cake. Chill 30–60 minutes before slicing.
Nutritional Information (Per Slice – 12 Servings)
- Calories: 345
- Fat: 32g
- Protein: 7g
- Total Carbohydrates: 9g
- Fiber: 3g
- Net Carbs: 6g
- Sugar: <1g
Nutrition calculated using almond flour and allulose (which does not count toward net carbs).
Frequently Asked Questions
Is hummingbird cake the same as carrot cake?
No. Hummingbird cake features pineapple and banana flavor instead of carrots.
Can I use fresh pineapple?
Yes, but drain thoroughly to avoid excess moisture.
Why not use real banana?
Even small amounts increase carb count significantly. Extract keeps it keto.
Does allulose bake like sugar?
Yes. It browns, caramelizes, and keeps cakes moist without the cooling effect of erythritol.
How should it be stored?
Store refrigerated up to 5 days. Flavor improves after 24 hours.