Keto Jalapeno Cornbread – Low Carb “Zero Corn” Recipe

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Keto Jalapeno Cornbread - bread recipe
Keto Jalapeno Cornbread

Our Keto Jalapeno Cornbread has all the flavor and texture of regular cornbread, without the carbs. Use as a side dish for Keto Chili or just enjoy warm with butter.

We use blanched almond meal for this recipe to replicate the texture of the cornmeal used in regular cornbread, it can be swapped out for regular almond flour. The cornbread flavoring replicates that delicious corn flavor.

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Prefer your cornbread a little cheesy? Just add half a cup of shredded Cheddar Cheese at step 2.

This Low Carb Jalapeno Cornbread recipe makes 10 serves. 1 serving is 1 slice and has 2g net carbs.

Store leftover Keto Jalapeno Cornbread in the fridge for up to 1 week, or freeze for up to 3 months.

Keto Jalapeno Cornbread Ingredients

Keto Jalapeno Cornbread Ingredients - bread recipe
Keto Jalapeno Cornbread Ingredients
  • 2 cups of Almond Meal
  • 2 teaspoons of Baking Powder
  • 2 teaspoons of Erythritol
  • ½ teaspoon of Salt
  • 2 Jalapenos, finely chopped – reserve a few slices to decorate the top if desired
  • ½ cup of Butter, melted
  • ¼ cup of Heavy Cream
  • 4 large Eggs
  • 4 drops of Cornbread Flavoring

How to Make Keto Jalapeno Cornbread

How to make Keto Jalapeno Cornbread - bread recipe
How to make Keto Jalapeno Cornbread
  1. Preheat your oven to 190C/375F. Grease a 9in cast iron skillet and set aside.
  2. In a large mixing bowl, add the almond meal, baking powder, erythritol, salt, and chopped jalapeno. Mix well.
  3. Add the remaining ingredients and mix into a thick batter.
  4. Pour into your prepared skillet.
  5. Bake for 20-30 minutes until the bread springs back when touched.
  6. Leave to cool in the skillet for 15 minutes.
  7. Serve warm with butter.
Keto Jalapeno Cornbread - bread recipe

Keto Jalapeno Cornbread

Our Keto Jalapeno Cornbread has all the flavor and texture of regular cornbread, without the carbs. Use as a side dish for Keto Chili or just enjoy warm with butter.
5 from 5 votes
Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
Cooling: 15 mins
Total Time: 55 mins
Servings: 10 servings
Calories: 262kcal
Author: Gerri

Ingredients

  • 2 cups Almond Meal
  • 2 teaspoons Baking Powder
  • 2 teaspoons Erythritol
  • ½ teaspoon Salt
  • 2 Jalapenos finely chopped
  • ½ cup Butter melted
  • ¼ cup Heavy Cream
  • 4 large Eggs
  • 4 drops Corn Flavoring

Instructions

  • Preheat your oven to 190C/375F. Grease a 9in cast iron skillet and set aside.
  • In a large mixing bowl, add the almond meal, baking powder, erythritol, salt, and chopped jalapeno. Mix well.
  • Add the remaining ingredients and mix into a thick batter.
  • Pour into your prepared skillet.
  • Bake for 20-30 minutes until the bread springs back when touched.
  • Leave to cool in the skillet for 15 minutes.
  • Serve warm with butter.

Nutrition

Calories: 262kcal | Carbohydrates: 5g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 233mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg
Low Carb Jalapeno Cornbread - keto bread recipe
Low Carb Jalapeno Cornbread

Want more tasty Keto Bread recipes, try our;

To make a larger batch of this Keto Jalapeno Cornbread recipe adjust the servings above.

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3 thoughts on “Keto Jalapeno Cornbread – Low Carb “Zero Corn” Recipe”

  1. 5 stars
    Only made 2 tweaks to this recipe: Northbay freeze-dried sweet corn. 4 tsp, ground in a food processor. Mt Olive diced jalapenos, drained. This has to be the best fake-bread bread I’ve done in 2 years. My wife and I own a bakery, I stopped baking when diagnosed type 2 and spent a year trying every low carb recipe I could. If these were made for a dinner party and not specified as low carb, no one would ever know! Amazing!! Thank you!

    Reply
  2. 5 stars
    This recipe turned out delicious. This was better than the old fashioned jalapeño cheese cornbread we ate while growing up. It was very moist and had great flavor. So happy to finally have a great low-carb recipe that tastes great. My picky diabetic husband loved it too.

    Reply

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