Low Carb Sweet Corn Cake
Indulge in the comforting flavors of traditional sweet corn cake with a low-carb twist! This Low Carb Sweet Corn Cake features a satisfying blend of almond flour, coconut flour, and fine cornmeal, creating a perfectly moist texture that’s brimming with buttery richness. Sweet corn kernels lend a naturally sweet, rustic charm, while granulated erythritol keeps the recipe keto-friendly. A dash of vanilla and a hint of cream make every bite irresistibly decadent. Easy to prepare in just 15 minutes of prep, this gluten-free dessert bakes to golden perfection in under half an hour, making it an excellent choice for healthy indulgence. Serve it warm with a dollop of whipped cream for a guilt-free treat that’s perfect for sharing—or savoring solo!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Fine cornmeal
- 0.5 cup Sweet corn kernels (fresh or frozen, thawed)
- 0.33 cup Granulated erythritol (or preferred low-carb sweetener)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 4 tablespoons Unsalted butter (melted and cooled slightly)
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or an 8x8-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine almond flour, coconut flour, fine cornmeal, granulated erythritol, baking powder, and salt. Mix until well incorporated.
In a blender or food processor, pulse the sweet corn kernels until they are partially blended but still slightly chunky. You want some texture in the cake.
In a separate smaller bowl, whisk together eggs, melted butter, heavy cream, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the partially blended sweet corn kernels.
Pour the batter evenly into the prepared pan or dish and smooth the top with a spatula.
Bake in the preheated oven for 28-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving.
Optional: Sprinkle with additional erythritol or serve with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 12.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 616 mg | 13% | |
*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.
