Keto Sweet Corn Cake

Indulge in the irresistible combination of comfort and low-carb creativity with this Keto Sweet Corn Cake—a dessert that reimagines a classic treat without the sugar or carbs. Made with almond flour, coconut flour, and sweet corn extract, this light and fluffy cake captures the nostalgic flavor of sweet corn while staying completely keto-friendly. Perfectly moist with a delicate crumb, it’s naturally sweetened with a keto-approved granulated sweetener like erythritol or monk fruit blend. Whether you enjoy it as a standalone treat or topped with a dollop of whipped cream, this easy-to-make cake is ready in just 45 minutes and is the ultimate guilt-free indulgence for any occasion. Ideal for those following a ketogenic or low-carb lifestyle, it delivers all the flavor of a traditional corn cake without compromising your diet goals.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a medium-sized mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated keto sweetener. Mix well to combine.

Step 3

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.

Step 4

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.

Step 5

Pour the batter into the prepared cake pan and smooth the top with a spatula to ensure it is even.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(659.9g)

Amount per serving	% Daily Value*
Calories	1695.5

Total Fat 151.0g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 716.7mg	0%
Sodium 1358.4mg	0%
Total Carbohydrate 166.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 7.6g
Protein 55.4g	0%

Vitamin D 196.0IU	0%
Calcium 637.6mg	0%
Iron 9.4mg	0%
Potassium 418.3mg	0%

*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.

Source of Calories

Fat: 60.5%

Protein: 9.9%

Carbs: 29.6%