Keto Sweet Corn Cake
Satisfy your cravings for sweet cornbread-inspired goodness with this low-carb Keto Sweet Corn Cake—a perfect gluten-free dessert or snack that’s sure to impress! Made with wholesome almond and coconut flours, this recipe incorporates a unique sweet corn extract to deliver the authentic flavor you love without the carbs. Fluffy and moist, this cake is lightly sweetened with a keto-friendly sweetener, making it an excellent option for anyone following a ketogenic or gluten-free diet. With just 10 minutes of prep time and the simplicity of baking it in a single pan, this golden treat is ideal for cozy evenings or special gatherings. Pair it with a dollop of whipped cream or a drizzle of sugar-free syrup for a decadent finish, or enjoy it as is for a guilt-free indulgence.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened almond milk
- 0.25 cups Butter, melted
- 3 large Eggs
- 1.5 teaspoons Sweet corn extract
- 0.5 cups Granulated keto sweetener (e.g., erythritol or monk fruit blend)
- 2 tablespoons Heavy cream
- 1 tablespoon Ground flaxseed (optional, for texture)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated keto sweetener. Mix well to combine.
In a separate large bowl, whisk together the eggs, melted butter, unsweetened almond milk, sweet corn extract, and heavy cream until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients in batches, stirring until just combined. If using ground flaxseed for extra texture, fold it in now.
Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure it is even.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, slice into 8 portions and serve. This cake pairs well with a dollop of whipped cream or a drizzle of sugar-free syrup for added sweetness, though it’s delicious on its own!
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 7.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 638 mg | 49% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 418 mg | 9% | |
*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.
