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a bunch of jalapeño cheddar muffins on a plate
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Keto Jalapeño Cornbread Muffins

Soup season is just around the corner... what better way to enjoy a big bowl of comfort soup, than with a Jalapeño Cheddar Cornbread Muffin! No cornmeal, no problem! These almond flour muffins are packed with so much flavor, you won't even miss the cornmeal. Loaded with cheddar cheese and zesty jalapeños in every bite!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, keto bread recipe, keto jalapeño cornbread muffins recipe
Servings: 12
Calories: 185kcal


  • 12 Cup muffin tin



  • Preheat the oven to 350F and line a 12 cup muffin pan with liners. Spray the inside of your liners with cooking spray.
  • In a large mixing bowl, combine almond flour, baking soda, salt, and pepper. Next add your already beaten eggs, greek yogurt, chopped jalapeños and cheddar cheese. Mix until all ingredients are combine equally.
  • Scoop the batter into the muffins cups evenly. Place into already preheated oven and bake for 20 minutes or until toothpick comes out clean. Let cool and enjoy!


Calories: 185kcal | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Fiber: 2g