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