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    Home » 500+ Keto Recipes » Keto Bread Recipes

    Published: Sep 5, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Jalapeno Cornbread

    Keto Jalapeño Cornbread is a zesty, cheesy, low carb Mexican cornbread that will soon be your favorite "cold weather" go-to side dish! Great with your favorite keto stew or chili! Now you can enjoy this soul food, cast-iron classic recipe with your keto friendly lifestyle!

    keto cornbread on a piece of parchment

    Growing up in the South, cornbread was a must at every meal!

    Now I'm happy to share with you this classic recipe with a low carb, keto friendly spin!

    Let's get started!

    HOW TO MAKE KETO CORNBREAD

    Go ahead and preheat your oven to 350F.

    Now, spray an 8 inch cast iron skillet with cooking spray and set aside.

    Now that's done. In a large bowl combine the almond flour, salt, baking powder and cheddar cheese.

    keto mexican cornbread almond flour, salt and baking powder in glass bowl

    Now let's add in your melted butter, beaten eggs, heavy cream and jalapeños.

    I used pickled jalapeños because I'm scared of fresh ones, but fresh could definitely be used!

    cornbread ingredients in a glass bowl

    Now that you're finished with that..

    Pour the batter into the prepared skillet and bake in the oven for 30 minutes or until a toothpick comes out clean.

    cornbread batter in a cast iron skillet

    Cut into eight pieces and be prepared to fall in love with this delicious, keto friendly, Mexican cornbread!

    Make sure you serve it with lots of butter and your favorite soup.  I am so ready for Fall!

    keto cornbread cut and ready to serve

    I love all things bread and you can find several other bread recipes like blueberry bread that is slightly sweet and filled with blueberries in every bite...or my zucchini bread that is just like my grandma used to make.  Happy cooking!

    Did you make this Keto Jalapeno Cornbread Recipe?  Tag me on Instagram so I can see!

    @lowcarbwithjennifer

    keto mexican cornbread cut and ready to serve

    Keto Jalapeno Cornbread

    Keto Jalapeno Cornbread is a zesty, cheesy, low carb Mexican cornbread that will soon be your favorite "cold weather" go-to side dish! Great with your favorite keto stew or chili! Now you can enjoy this soul food, cast-iron classic recipe with your keto friendly lifestyle!
    3 Net Carbs
    5 from 9 votes
    PRINT RECIPE PIN RECIPE
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8
    Calories: 412kcal
    Author: Jennifer Banz

    Ingredients

    • 2 Cups almond flour (click here to see my favorite on Amazon)
    • ½ teaspoon Kosher salt
    • ½ teaspoon Baking powder
    • ¼ cup Melted Butter
    • 4 Large eggs, beaten
    • 1 cup Shredded cheddar cheese
    • 1 cup Heavy cream
    • 3 tablespoons Diced jalapeños (add more if you like heat)

    Equipment

    • Oven Safe Skillet

    Instructions

    • Preheat the oven to 350F.
    • Spray an 8 inch cast iron skillet with cooking spray and set aside.
    • In a large bowl, combine almond flour, salt, baking powder and cheddar cheese.
    • Add in the melted butter, beaten eggs, heavy cream and jalapeños.
    • Stir well.
    • Pour the batter into the prepared skillet and bake in the oven for 30 minutes or until a toothpick comes out clean.
    • Cut into eight pieces and serve.

    Jennifer's tips

    • I used pickled jalapeños but fresh would work just as well, if not better.  
    • If you want to make this in an 8x8 casserole dish instead of a cast iron skillet, the instructions would be the same but it may take a little longer to cook.
    • Freezing: These freeze really well!  Wrap individual slices in freezer paper and plastic wrap.  Place in freezer and keep frozen for up to 4 months.  When ready to eat, remove from freezer and let thaw.  Warm in the oven at 350F for a few minutes.  
    Servings: 8

    Nutrition per serving

    Serving: 8 | Calories: 412kcal | Carbohydrates: 6g | Protein: 13g | Fat: 40g | Saturated Fat: 15g | Fiber: 3g | Sugar: 1g

    Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

    Keyword :almond flour, cheese, gluten free, keto bread, low carb side dish, recipe for keto mexican cornbread

    More Keto Bread Recipes

    • Keto Bagels - No Cheese!
    • Keto Strawberry Quick Bread
    • Keto Flatbread - 4 Ingredients!
    • Just Like the Real Thing Keto Biscuits

    Reader Interactions

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      Recipe Reviews




    1. Lorry Norton says

      September 13, 2022 at 4:02 pm

      5 stars
      Jennifer, if you remove all the seeds, membranes, and the stem end, you will just be left with the fabulous jalapeño flavor and none of the heat. That's what I do when I make jalapeño poppers. No heat!

      Reply
    2. Tracy W says

      June 13, 2022 at 7:24 pm

      5 stars
      This cornbread is awesome! Moist, but not gummy. I had to let mine cook about 40 minutes to get the doneness I want. Going to experiment with making dressing with it.

      Reply
    3. Duncan says

      April 12, 2022 at 1:36 pm

      Would this recipe work with normal cream instead of heavy cream? Heavy cream is hard to come by where I live

      Reply
      • jenniferbanz says

        April 16, 2022 at 1:10 pm

        Yes

        Reply
    4. Shannon says

      February 22, 2022 at 4:03 pm

      5 stars
      This is one of my favorite keto recipes and I have made it many times. I do half almond flour and half coconut flour and it gives it that sweet-ish cornbread flavor I crave. Even my non-keto family members think this is yummy.

      Reply
    5. Rose says

      November 22, 2021 at 4:42 pm

      5 stars
      Amazing! I left out the jalapeños but otherwise followed the recipe exactly and cut it into 12 pieces to reduce calories. This will definitely be a regular recipe at my house. It tastes surprisingly like actual cornbread. Thank you!

      Reply
    6. Sheila Burrell says

      October 18, 2021 at 6:17 pm

      A great tasting keto cornbread recipe!
      Just wondering… Could this be made with almond meal rather than almond flour? Do you think it might give it more of a “cornbread” texture?

      Reply
    7. Beatrice Williams says

      October 17, 2021 at 6:04 am

      I made these into corn muffins. I added a little cheddar cheese. Served with cream of asparagus soup I made.

      Reply
    8. Joanna Langlois says

      September 06, 2021 at 9:03 am

      These look divine!! Are they 3 net carbs per piece (6 minus 3fibre) or 6 carbs. I am loving your site and have been inspired to get back to Keto!! Thank you!!

      Reply
      • jenniferbanz says

        September 07, 2021 at 2:19 pm

        3 net carbs

        Reply
    9. Kasey Cresswell says

      March 23, 2021 at 8:18 am

      Fresh jalapenos are not hot as long as you take out all of the membrane and seeds! You get only the flavour!

      Reply
    10. Katherine says

      March 19, 2021 at 9:50 pm

      5 stars
      Absolutely delicious! I made this cornbread today. Since I do not like jalapeños, I substituted the jalapeños for 1 tbls of finely chopped onions and 1 tbls of finely chopped bell pepper!!!!! OMG... I'm obsessed! Served it with Jennifer's Chilli recipe. Thank you Jennifer for having the BEST recipes ❤

      Reply
    11. Anne Marie says

      October 28, 2020 at 3:34 pm

      Hey Jennifer, love this recipe. Did you know there is carb free corn extract? It adds another level of flavor. You can get it on Amazon. 🙂

      Reply
      • Beatrice Williams says

        November 21, 2021 at 8:44 am

        I bought some of that on Amazon and I add about 1/4 tsp. It does give a little corn taste to it. I do love this recipe. Corn extract .❤️

        Reply
      • Natalee says

        March 07, 2022 at 1:30 pm

        Thanks for the tip!

        Reply
      • Lorry Norton says

        September 13, 2022 at 4:00 pm

        5 stars
        I got some corn extract. I don't like it. It tastes weird.

        Reply
    12. Melissa Boen says

      September 18, 2020 at 12:58 am

      My Mom always makes Mexican cornbread with corn and hamburger meat added in with peppers and onion. I know I can’t add corn, but could you add browned hamburger meat? I have always loved her Mexican cornbread because it’s like a meal! Thanks in advance. 🙂

      Reply
    13. Barbara De Berry says

      September 13, 2020 at 3:51 pm

      5 stars
      WOW! Absolutely delicious! I put this together so quickly to go with Jennifers chili I made yesterday (also delicious). This is a meal in itself. I used pickled jalapeños cut up. I used around 9" cake pan. It took a little longer 40 instead of 30 minutes. My Son and Husband both loved ❤ it. Wish I could send you the photo.

      Reply
    14. LN says

      June 14, 2020 at 4:07 pm

      I like onions in my jalapeño cornbread. I know they’re not totally keto but what do you think? I could also try red onions. Opinion?

      Reply
      • jenniferbanz says

        June 15, 2020 at 9:53 am

        Onions are perfectly fine! 1/2 a chopped onion would only add minimal carbs

        Reply
    15. HQ says

      April 17, 2020 at 1:06 am

      Can these be made as muffins?

      Reply
      • jenniferbanz says

        April 17, 2020 at 9:58 am

        Yes! If you use a 12 cup muffin tin I would cook them at 400F for about 18 minutes

        Reply
        • HQ says

          April 18, 2020 at 6:33 pm

          Thank you! They were lovely!!

    16. Kristen Ward says

      January 10, 2020 at 4:23 pm

      I am just starting low carb. I have coconut flour, but am not familiar with baking with it. Do you think it would work in place almond flour in this recipe?

      Reply
      • jenniferbanz says

        January 12, 2020 at 10:29 am

        That wouldn’t work as coconut flour is not a 1 for 1 swap. If you need nut free, you could try sunflower seed flour!

        Reply
        • Monica Johnson says

          March 19, 2020 at 3:51 pm

          I'm allergic to nuts, so can sunflower seed flower be substituted for any recipe or just this one?

        • jenniferbanz says

          March 20, 2020 at 8:44 am

          It would work as a substitute fro almond flour which most of my recipes use!

    17. Irene says

      October 15, 2019 at 11:50 am

      What happens if you don't have a cast iron skillet? What else could you use to bake with?

      Thanks

      Reply
      • jenniferbanz says

        October 16, 2019 at 3:41 pm

        You could use an 8x8 baking dish

        Reply
    18. sheenam @ thetwincookingproject says

      September 12, 2019 at 6:56 am

      this looks so so yummy!!! totally trying this bread recipe.

      Reply

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    Jennifer

    Hey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. 

    I've been cooking low carb/keto for the past 10 years and it has helped me shed over 70 pounds!

    My keto recipes reflect my philosophy on cooking...everything needs to be easy, fast, exceptionally delicious, and use common ingredients.

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