Keto Bolo de Milho
Indulge in the rich, buttery flavors of Keto Bolo de Milho—a low-carb twist on the traditional Brazilian corn cake that's perfect for those seeking a guilt-free treat. Crafted with almond and coconut flours, this keto-friendly dessert delivers the essence of sweet corn thanks to the addition of corn extract or flavoring, while erythritol provides just the right touch of sweetness without spiking your carbs. Ground chia seeds add a boost of fiber and texture, and optional sweet corn kernels can enhance the authenticity with bursts of flavor. With a moist, tender crumb and golden-brown finish, this cake is ideal for celebrating Brazilian culinary traditions while adhering to your keto lifestyle. Quick to prepare and irresistibly delicious, it's a perfect choice for low-carb dessert lovers and fans of international baking alike!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.5 cup Erythritol or monk fruit sweetener
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Heavy cream
- 4 Large eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Corn extract or corn flavoring
- 2 tablespoons Chia seeds, ground
- 1 teaspoon Vanilla extract
- 0.25 cup Sweet corn kernels, optional
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper.
In a large mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Whisk until well mixed.
In a separate bowl, whisk together the heavy cream, eggs, melted butter, corn extract, chia seeds, and vanilla extract until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the mixture is smooth and no lumps remain.
If using, gently fold in the sweet corn kernels for a bit of texture.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your delicious Keto Bolo de Milho, enjoying a slice of Brazil-inspired delight without the carbs!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 180.8 g | 66% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 13.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 455 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
