Keto Jalapeno Cornbread – Low Carb “Zero Corn” Recipe

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.

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

ketone meters reviews

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

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 - Zero Corn Recipe

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.
4 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 262kcal
Author: Gerri

Ingredients

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.

keto supplements
Best Keto Fat Bombs Recipes

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

my keto kitchen

Get FREE Recipes Delivered

Join our mailing list to receive our latest Recipes to your inbox.

You have Successfully Subscribed!

Pin It on Pinterest