Servings: 12 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour
Ingredients:
- 2 cups almond flour
- 1/2 cup mashed banana (1 small)
- 1/4 cup crushed pineapple, drained
- 1/2 cup erythritol
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- 8 oz cream cheese (for frosting)
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8-inch pans.
- Mix almond flour, coconut flour, erythritol, cinnamon, and baking powder.
- Stir in banana, pineapple, melted butter, and eggs.
- Divide batter and bake for 25-30 minutes.
- Frost cooled cake with cream cheese mixture.
Nutritional Information (per serving):
- Calories: 220 kcal
- Carbohydrates: 8g (Net Carbs: 5g)
- Protein: 6g
- Fat: 20g
- Fiber: 3g
- Sugar: 2g
Tips:
- Drain pineapple well to avoid sogginess.
- Add walnuts for crunch.
- Chill before slicing.
#DiabeticFriendly #LowCarbDessert #KetoHummingbird #HummingbirdCake