Low Carb Sweet Corn Cake

Indulge in the wholesome flavors of this Low Carb Sweet Corn Cake, a delightful twist on a classic dessert that satisfies your sweet tooth without derailing your low-carb lifestyle. This recipe combines the nutty richness of almond and coconut flours with a touch of fine cornmeal, creating a perfectly moist and tender crumb. Sweet corn kernels, partially blended for texture, add bursts of natural sweetness, while a sugar-free granulated erythritol keeps it keto-friendly. With a quick prep time of just 15 minutes and a golden bake in under 30, this cake is as easy as it is delicious. Perfect for a guilt-free treat or a crowd-pleasing dessert, serve it warm with a sprinkle of erythritol or a dollop of whipped cream for an extra-special finish. This keto sweet corn cake brings together rustic comfort and low-carb ingenuity in every bite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, fine cornmeal, granulated erythritol, baking powder, and salt. Mix until well incorporated.

Step 3

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.

Step 4

In a separate smaller bowl, whisk together eggs, melted butter, heavy cream, and vanilla extract until smooth.

Step 5

Add the wet ingredients to the dry ingredients and stir until fully combined. Fold in the partially blended sweet corn kernels.

Step 6

Pour the batter evenly into the prepared pan or dish and smooth the top with a spatula.

Step 7

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.

Step 8

Remove the cake from the oven and let it cool in the pan for at least 15 minutes before slicing and serving.

Step 9

Optional: Sprinkle with additional erythritol or serve with a dollop of whipped cream if desired.

Nutrition Facts

Serving size	(582.2g)

Amount per serving	% Daily Value*
Calories	1605.2

Total Fat 132.6g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat g
Cholesterol 743.8mg	0%
Sodium 1308.1mg	0%
Total Carbohydrate 142.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 12.1g
Protein 47.0g	0%

Vitamin D 123IU	0%
Calcium 308.6mg	0%
Iron 7.7mg	0%
Potassium 615.5mg	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: 61.1%

Protein: 9.6%

Carbs: 29.3%