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.
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
- 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
- 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.
Keto Jalapeno Cornbread
Rate it
Print Pin EmailUnit Conversion
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
Want more tasty Keto Bread recipes, try our;
To make a larger batch of this Keto Jalapeno Cornbread recipe adjust the servings above.
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.
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!
Hi Brian,
I’m so glad you enjoyed it! Thank you for your kind words 🙂