Low Carb Pastel de Elote

Indulge in the sweet essence of Mexican tradition with this Low Carb Pastel de Elote, a lighter take on a beloved classic. Made with fresh sweet corn, almond flour, and natural erythritol, this gluten-free cake delivers a perfectly moist and tender crumb while keeping carbohydrates in check. The recipe relies on melted butter and whipped eggs to create a rich, fluffy texture, complemented by hints of vanilla for a subtly sweet aroma. Ideal as a dessert or an afternoon treat, this low carb version of pastel de elote is easy to prepare, requiring just 15 minutes of prep time and a single bowl for effortless mixing. Serve it warm or at room temperature for a guilt-free indulgence that celebrates the flavors of fresh corn without overpowering sweetness. Whether you’re keto-conscious or gluten-free, this pastel de elote is sure to become your new favorite comfort bake!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Fresh sweet corn kernels
• 4 large Eggs
• 1 cup Unsalted butter
• 0.75 cup Granulated erythritol
• 1 cup Almond flour
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease a medium-sized baking dish or cake pan with a small amount of butter to prevent sticking.

Step 3

In a food processor, pulse the fresh sweet corn kernels until they are roughly pureed. It's okay if some texture remains.

Step 4

In a large mixing bowl, beat the eggs until light and fluffy using an electric mixer.

Step 5

Melt the unsalted butter in a small saucepan over low heat, or in a microwave-safe bowl, and let it cool slightly.

Step 6

Add the melted butter and granulated erythritol to the eggs and beat until well combined.

Step 7

Mix in the pureed corn, almond flour, baking powder, vanilla extract, and salt. Stir until the batter is smooth and evenly blended.

Step 8

Pour the batter into the prepared baking dish, spreading it evenly.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 10

Allow the pastel de elote to cool in the pan for at least 10 minutes before serving.

Step 11

Cut into squares and enjoy your low carb pastel de elote warm or at room temperature.

Nutrition Facts

Serving size	(968.3g)

Amount per serving	% Daily Value*
Calories	2022.2

Total Fat 168.4g	0%
Saturated Fat 66.5g	0%
Polyunsaturated Fat g
Cholesterol 992mg	0%
Sodium 1399.4mg	0%
Total Carbohydrate 250.7g	0%
Dietary Fiber 21.1g	0%
Total Sugars 29.7g
Protein 59.4g	0%

Vitamin D 164IU	0%
Calcium 350.3mg	0%
Iron 9.0mg	0%
Potassium 1389mg	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: 55.0%

Protein: 8.6%

Carbs: 36.4%