Go Back Email Link
+ servings
keto mexican cornbread cut and ready to serve
Print Recipe
5 from 8 votes

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
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: almond flour, cheese, gluten free, keto bread, low carb side dish, recipe for keto mexican cornbread
Servings: 8
Calories: 412kcal



  • 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.


  • 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.  


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