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
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
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.
Sheila Burrell says
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?
Beatrice Williams says
I made these into corn muffins. I added a little cheddar cheese. Served with cream of asparagus soup I made.
Joanna Langlois says
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!!
jenniferbanz says
3 net carbs
Kasey Cresswell says
Fresh jalapenos are not hot as long as you take out all of the membrane and seeds! You get only the flavour!
Katherine says
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 ❤
Anne Marie says
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. 🙂
Melissa Boen says
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. 🙂
Barbara De Berry says
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.
LN says
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?
jenniferbanz says
Onions are perfectly fine! 1/2 a chopped onion would only add minimal carbs
HQ says
Can these be made as muffins?
jenniferbanz says
Yes! If you use a 12 cup muffin tin I would cook them at 400F for about 18 minutes
HQ says
Thank you! They were lovely!!
Kristen Ward says
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?
jenniferbanz says
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!
Monica Johnson says
I’m allergic to nuts, so can sunflower seed flower be substituted for any recipe or just this one?
jenniferbanz says
It would work as a substitute fro almond flour which most of my recipes use!
Irene says
What happens if you don’t have a cast iron skillet? What else could you use to bake with?
Thanks
jenniferbanz says
You could use an 8×8 baking dish
sheenam @ thetwincookingproject says
this looks so so yummy!!! totally trying this bread recipe.