I am so tempted to call this Cornbread but it just doesn’t sound right when there’s no corn. I can’t even get hold of any corn extract locally and Amazon doesn’t deliver here. If you have corn extract, I think it would be awesome to add some.

This is the first time I am using pure coconut flour to make a simple cake and it turned out so soft, moist, buttery and cheesy. They tastes like the real deal, even my carb eating family members couldn’t tell the difference.

It is not eggy and you can hardly taste the coconut flavor as it is overpowered by the butter and cheese. It’s amazing that with just 90 g of coconut flour, we can make a rather decent size of cake which would be equivalent to about 300 g of almond flour. Also, coconut flour is healthier and so low in carbs, it makes a great alternative for low carb baking. This cake tastes savory with a hint of sweetness.

This recipe makes 1 x 9″ baking dish which I cut into 34 small squares. I made another batch which yields 12 x 3″ mini squares plus a 7×3.5×2″ loaf pan. I actually tried Edam cheese for 1 batch and Kerrygold’s white cheddar for the other batch. Turns out the latter tastes better but you can actually use any cheese of your choice.

This cake takes so little time to put together without any tools required – just a bowl, spatula and a whisk with minimal cleaning too. Perfect with a cup of coffee !

This recipe can be viewed and printed at this link; />
Total servings = 34 pieces
Per serving ;
Net Carb = 0.7 g
Calories = 77
Total Fat = 7.3 g
Total Protein = 2.3 g

Coconut flour = 90 g / 3/4 cup
Baking powder = 3 tsp
Baking soda = 1 tsp
Salt = 1 tsp
Erythritol = 100 g / 1/2 cup
Shredded cheddar cheese (or any cheese of your choice) = 150 g / 1 1/4 cup

Whole eggs = 6 large
Whipping cream = 315 ml / 1 1/3 cup
Butter (melted) = 100 ml / 1/2 cup


1. Pre-heat oven to 302F or 150C

2. In a big bowl, mix all the dry ingredients together until well combined.

3. Add all the wet ingredients and whisk until well combined and the batter is thick and smooth.

4. Pour batter into a greased 9″ baking dish or any suitable dish or pan. You can also use mini squares tins, muffin tins, loaf pans etc.

5. Bake at the lowest rack for 10 mins at 302F or 150C. Then increase heat to 338F or 170C for another 10 to 20 mins. This cake cooks and brown quite fast so it’s better to cook at a lower heat to avoid a burnt cake. If a wooden skewer comes out clean, the cake is cooked already. The top may be soft to the touch but it will firm up once cooled.

6. This cake can be kept at room temperature for few days, refrigerated up to 2 weeks and frozen for months. They can be re-heated by microwave or steaming.

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