Keto Corn Pudding

This recipe for keto corn pudding is so delicious and tastes so much like the real thing that you won't believe it's actually low carb!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Author Sabra - This Mom's Menu


  • 8 large eggs
  • 1/2 cup heavy whipping cream
  • 1 tbsp Baking Powder
  • 1/3 cup Erythritol
  • 1 tsp salt and pepper, or to taste
  • 3 tbsp butter melted
  • 30 oz Canned Cut Baby Corn drained, rinsed and diced
  • 2 cups yellow squash (about 1 large squash) diced


  • Preheat the oven to 400 degrees F and grease a 3qt baking dish with non-stick spray or butter.
  • Add the eggs to a large bowl and whisk well. Add the heavy cream, baking powder, erythritol, salt, and pepper. Mix well.
  • Next, add the melted butter, diced baby corn, and the squash. Gently stir until well combined.
  • Transfer this mixture to a baking dish and bake for 30 minutes, remove from the oven and stir then return to oven for an additional 30 minutes, or until the eggs are set lightly and the top is slightly browned.


Estimated Nutrition info for 1 serving: 143 calories, 12g fat, 3g carbs, 1g fiber, 6g protein.
2g net carbs!


Calories: 143kcal