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!
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.
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!
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.
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!
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 Jalapeno Cornbread
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Ingredients
- 2 Cups almond flour (see my favorite on Amazon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Baking powder
- 1/4 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
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.
Notes
- 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.
I made this last night to go with my skillet cabbage and sausage. It is soooo good! It tricks the mind into thinking I’m eating cornbread similar to eating cauliflower rice in a bowl of gumbo. I had corn extract in my pantry, but I forgot to use it and found it was totally unnecessary. I melted two large pats of butter in my cast iron skillet prior to adding the batter. Per another reviewer’s suggestion, I substituted 1/4 cup coconut flour for part of the almond flour and added a dash more of heavy cream. I did not have any cheddar, so I used Monterrey Jack and added some on top. My cornbread had to cook for around 42 minutes instead of 30. Thank you so much for the recipe. I am having to be careful to eat just one slice!
Jennifer, I haven’t made this yet but want to asap. However, I don’t have a cast iron skillet. What can I use as an alternative and how long to bake it? Thanks. Pinky
I got the keto cornbread recipe last night. It is lite not heavy like cornbread. I wasn’t sure it was done till I cut it. The texture seemed like a cross between cake and cornbread. ILOVE this. The taste is so balanced and delicious. I put fresh jalapeños in it. I will double the peppers, but it’s real good as is. Thank you so much, I need these kind of recipes. I already looked through some of your others. Brava
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!
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.
Would this recipe work with normal cream instead of heavy cream? Heavy cream is hard to come by where I live
Yes
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.
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!
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?
I made these into corn muffins. I added a little cheddar cheese. Served with cream of asparagus soup I made.
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!!
3 net carbs
Fresh jalapenos are not hot as long as you take out all of the membrane and seeds! You get only the flavour!
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 ❤
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. 🙂
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 .❤️
Thanks for the tip!
I got some corn extract. I don’t like it. It tastes weird.
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. 🙂
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.
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?
Onions are perfectly fine! 1/2 a chopped onion would only add minimal carbs
Can these be made as muffins?
Yes! If you use a 12 cup muffin tin I would cook them at 400F for about 18 minutes
Thank you! They were lovely!!
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?
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!
I’m allergic to nuts, so can sunflower seed flower be substituted for any recipe or just this one?
It would work as a substitute fro almond flour which most of my recipes use!
What happens if you don’t have a cast iron skillet? What else could you use to bake with?
Thanks
You could use an 8×8 baking dish
this looks so so yummy!!! totally trying this bread recipe.