Keto Jalapeno Cheddar Cornbread

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This KETO JALAPENO CHEDDAR CORNBREAD has the flavor of cornbread with none of the actual corn! We just love this low carb bread and serve it with soup or chili any chance we get. The bits of jalapeno are my favorite part and you can add as much or as little as you like, depending your spice tolerance.

jalapeno cheddar cornbread in cast iron skillet

There’s something about bread with dinner that just makes the meal feel more complete.

I used to make dinner rolls quite a bit, but I still haven’t perfected a low carb version of soft and fluffy rolls.

I HAVE perfected the low carb cornbread though and now here I am with a spicy, cheesy version. The original version has over 280 recipe ratings and is currently sitting at 4.4 stars.

This jalapeno cheddar ‘corn’ bread goes absolutely perfect alongside a bowl of my keto chili or keto cauliflower soup.

cheesy jalapeno cornbread in skillet

 How did I make it taste like cornbread without using any grains? 

Coconut flour!

It gives the bread a subtle sweetness and texture, similar to cornbread. 

How to:

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You start by whisking together some cream, eggs, and melted butter.

Stir in your coconut flour, sweetener, baking powder, and salt. 

Regarding the sweetener: Yes, you can leave it out if you really don’t want any sweetness in your bread, but we like our cornbread with a bit of sweet. We’re Southerners at heart. 😉 

low carb cornbread batter in mixing bowl

We use and love Lakanto monkfruit sweetener. Use code THATLOWCARBLIFE for 20% off your order!

Once that mixture is combined, stir in some minced jalapeno and shredded cheddar. 

You can really use as much or as little jalapeno as you like. 

Spread the mixture into an 8×8 baking dish or a cast iron skillet. 

keto cornbread with jalapeno slices in cast iron skillet

We like to place slices of jalapeno over the top of the cornbread. Makes it pretty and gives it a bit of extra spice!

This recipe bakes in about 15-20 minutes. 

The texture and flavor is very similar to that of real cornbread! I hope you love this one as much as we do.

low carb cornbread recipe in cast iron skillet

More low carb coconut flour recipes:

cheddar jalapeno cornbread in skillet

Keto Jalapeno Cheddar Cornbread

Keto Jalapeno Cheddar Cornbread

Yield: 8 slices

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This low carb ‘cornbread' contains no corn at all, but it's got a very similar taste and texture! We love to serve this alongside soup or chili.

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8×8 baking dish with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. Stir in the jalapeno and cheddar.
  5. Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
  6. Let cool at least 15 minute before slicing and serving.

Notes

Place jalapeno slices over the top of the bread before baking if you like the look.

Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.

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Nutrition Information

Yield 8 Serving Size 1 slice
Amount Per Serving Calories 196Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 111mgSodium 331mgCarbohydrates 5gNet Carbohydrates 2gFiber 3gSugar 1gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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