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  • Writer's pictureKeto Upgrade

Keto/Low Carb Hummingbird Cake

Hubby's birthday request this year. Basically it's because he sees or hears something on YouTube that he has never had or that sounds good to him. This year it was banana cake and some members of his family are keto and/or gluten free so I checked to see if I could figure it out to be keto. Then I remembered a cake we use to have at an old job that someone had recently asked me about making keto, hummingbird cake. It is definitely doable. I just used pineapple extract to make it hummingbird cake but you can even add 1/4-1/2 Cup of crushed pineapple instead of the sour cream and the cupcake would still only be 3 g of net carbs.

I started with my recipe for Keto Apple Spice Cake which contained apple sauce. I swapped out the apple sauce to smashed banana and sour cream which is in many banana breads and cakes. It cuts the carbs way down. A half cup or 4 ounce of smashed banana is 23 grams of net carbs. Most, if not all of my cupcake recipes are 1 net carb per cupcake so adding one carb across 24 cupcakes only making them 2 net carbs each. You can even add a whole cup of banana and no sour cream and each cupcake would only be 3 grams of net carbs each. If you do the 4 oz. of smashed banana you can add a half cup of crushed pineapple instead of the sour cream and each cupcake would be 3 g of net carbs. If you made 2-8 inch rounds and cutting it into 16 slices, each slice would be 4 g net carbs.

For all of my recipes I use a 1:1 keto sugar substitute so you can use which ever one you prefer. The brown sugar substitutes can make a difference though, if you have one that has more moisture like regular brown sugar. I use lakanto golden monkfruit/erythritol blend which is more like a granular sweetener that is just a little brown in color. The best advice since I haven't tried using other brown sugar substitutes is to cut back on the liquid a touch to make up for the moisture in the sweetener. One of these days I will get swerve brown sugar into the bakery and test some stuff out.

I used Isopure unflavored whey protein isolate but you can use other protein powders I just can't guarantee they will be the best keto baked good. Whey protein isolate has no lactose in it, if you are worried about that. You can also use a complimentary flavored protein powder, I would just cut back on the sweetener a little bit and spices if using a cinnamon one that has a lot of flavor. If you look at the ingredient list on the protein powder, it lists the ingredients in order of quantity in the powder, so if there is a gum of some kind high on the list I would cut out the xanthan gum from the recipe.

If you want to use something other than coconut flour I know almond and lupin flour can be subbed out but you have to use up to 4x as much. I would start with 3x and gradually add until you get a thick consistency like my dough. I don't particularly like the texture almond flour gives keto baked goods. Lupin flour gives a good fluffy texture but the smell and taste of some brands can be really overpowering for some.

You can make this cake into 2-8inch or 9inch round cake pans, a 9x13 or 24 cupcakes. Obviously each will take a different amount of time to cook. I make most keto baked goods into cupcakes because you can get 24 portions, unlike making a cake it is almost impossible to cut a round cake into 24 slices. My 9x13 apple spice cake took 35-40 minutes at 350. When I made 2-8inch rounds, I cooked it at 325 for 34 minutes which may have been a bit too long. When making cupcakes they take less time so they tend to get less dry on the outside as a result.

Baking them in different ways is going to determine the carb count of your portion. If you have 1 of 24 cupcakes it is 2g net carbs each. But if you make a 2 or 4 layer cake and cut it into 16 slices they will be 3g of net carbs each. The nice thing about my keto desserts is they are so moist that they are easily frozen and thawed as needed. So bake, frost and freeze in an airtight and pull out one as needed. Can let defrost on the counter for a few hours or over night in the fridge.

I used my keto cream cheese frosting recipe for this cake, as most banana cakes I looked up used cream cheese frosting. It definitely needs a frosting, you can just use my keto buttercream frosting if for some reason you don't like cream cheese frosting ( ). For the cake I could have used 1 1/2 batches of my keto cream cheese frosting because I cut my layers in half and made it a 4 layer which required frosting between more layers. If you only keep it a 2 layer cake, one batch should be enough. But if you need more frosting, making 1 1/2 batches will not change the carb count.

Keto cream cheese frosting-

Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.

Silicon spatulas-

Silicon whisks-

Mini Offset Spatula -

Pyrex Measuring cup set -

Kitchen Aide 5 qt. Mixer -

Hand Mixer I love -

Basic 3 Knives I use most but shop around after clicking link to see what's best for you-

Measuring spoons-

Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, White 25 Sheets (Pack of 4), 100 Total Sheets - One Pack -

Durelife golden monkfruit/erythritol -

Granular monkfruit-

Lakanto powdered monkfruit-

Anthony's powdered monkfruit -

So nourished powdered monkfruit/erythritol blend-

Lakanto golden monkfruit/erythritol sweetener-

Isopure Unflavored whey protein isolate-

Coconut Flour -

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

(As an Amazon Associate I earn from qualifying purchases)

Keto Banana Cake

8 oz./1 Cup Avocado Oil or other neutral oil (can sub butter)

192 g/1 Cup Granular 1:1 Alternative Sweetener

96 g/1/2 Cup Brown or Golden 1:1 Alternative Sweetener

1 tsp. Vanilla Extract or any you would like (ex. Caramel or banana)

1 Tbs. Pineapple Extract

4 Eggs (room temp)

4 oz./1/2 Cup Smashed Ripe Banana

4 oz./1/2 Cup Sour Cream or 4 oz./1/2 Cup Crushed Pineapple

120 g/1 Cup (approx.) Unflavored Whey Protein Isolate

75 g/1/2 Cup+2 Tbs. Coconut Flour

1 tsp. Xanthan Gum

2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Sea Salt

1 tsp. Ground Cinnamon

124 g/ 1 Cup (approximately) Chopped pecans or nut of choice


  1. Start by pulling out eggs, smashing bananas or pulling out frozen ones, and pulling out the sour cream or making keto buttermilk

  2. While all that is coming to room temperature, whisk with a hand mixer or in a stand mixer the oil and sweeteners until lighter in color, scraping down a few times

  3. While that is whipping you can weigh/measure, sift and whisk dry ingredients

  4. Preheat oven to 325 degrees and grease and line your pans of choice with spray and parchment paper or line your cupcake pans

  5. Once the oil and sweetener is whipped up, paler and less grainy add the extract then one egg at a time, scrap down and whip until fully incorporated

  6. While mixer is running stream in the banana and sour cream, scrape down then add all dry ingredients at once and mix, scraping down and mixing some more until everything is mostly incorporated

  7. Take off the mixer and stir to ensure there are no dry ingredients lingering and add the chopped nuts if using

  8. Place batter into prepared pan(s) and bake for 32-35 minutes for 2-8 inch pans turning half way through to ensure even baking, for 24 cupcakes, fill cupcake tins 3/4 full and bake 17-20 minutes,

  9. Cakes are done when they spring back when touched and toothpick inserted comes out dry

  10. Let cool to the touch then take out of pans and cool to room temperature before frosting

  11. Frost and refrigerate until the frosting is set then wrap tight, will last over a week in the refrigerator

Macros: 1 of 24 cupcakes

320 Calories

29 g Fat

27 g Total Carbs

2 g Fiber

22 g Sugar Alcohol

3 g Net Carbs

8 g Protein

1/16th of a slice of cake

470 Calories

44 g Fat

40 g Total Carbs

3 g Fiber

33 g Sugar Alcohol

4 g Net Carbs

11 g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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Keto Upgrade e-mail -

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