Keto Jalapeno Cheddar Cornbread

This Keto Jalapeno Cheddar Cornbread has the flavor of cornbread with none of the actual corn! We just love this low carb bread and serve it with soup or chili any chance we get. The bits of jalapeno are my favorite part and you can add as much or as little as you like, depending your spice tolerance.

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There’s something about bread with dinner that just makes the meal feel more complete.

I used to make dinner rolls quite a bit, but I still haven’t perfected a low carb version of soft and fluffy rolls.

I HAVE perfected the low carb cornbread though and now here I am with a spicy, cheesy version. The original version has over 280 recipe ratings and is currently sitting at 4.4 stars.

This jalapeno cheddar ‘corn’ bread goes absolutely perfect alongside a bowl of my keto chili or keto cauliflower soup.

♥ 3 Reasons You’ll Love This Recipe:

Cornbread flavor, no corn: The coconut flour makes for a familiar taste and texture that’s similar to cornbread without the corn!

Spicy, cheesy goodness: The combo of fresh jalapeño and sharp cheddar makes a great combo.

Weeknight easy: This keto cornbread bakes in 15 to 20 minutes and works in a skillet or a baking dish. Perfect for a quick weeknight dinner side!

Swaps & Tips:

• Coconut Flour: It gives the sweetest, most cornbread-like texture here. Almond flour isn’t a 1:1 swap in this recipe. I haven’t tried it, so I really can’t make recommendations.
• Sweetener: A little sugar substitute makes it taste more like classic cornbread but you can leave it out if you don’t want it! We use and love Lakanto monkfruit sweetener, but Swerve is another favorite.
• Jalapeños: Use as much or as little as you like. Add a few slices on top before baking for a pretty finish and extra spicy kick!
• Bake: You want golden edges and a clean tester at 15 to 20 minutes. Be sure to let it cool for at least 15 minutes before slicing!
• Pan: A 10-inch cast iron skillet gives lovely edges, but an 8×8 baking dish works too.
• Corn Flavor: Personally, I think this tastes shockingly close to real cornbread, but if you want to really drive that flavor home, try some corn extract. A teaspoon will do it!

Step by Step Instructions for Jalapeno Cheddar Cornbread:

Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine. Stir in the jalapeno and cheddar.

Spread the mixture into the prepared dish and bake for 15-20 minutes at 350 or until the edges are golden and a tester comes out clean. Cool before slicing.

Serving Suggestions:

This keto cornbread is a versatile side dish you can serve with lots of things but the most classic combo would be cornbread and chili! Our keto chili comes highly rated (it regularly wins chili cook-offs!) and is just what you need to go with this.

Add a crisp green salad with homemade ranch for something fresh and simple.

Some BBQ pulled pork or our crockpot BBQ chicken are also great main dishes to serve with the cornbread.

Storage:

Room Temp: This keto cornbread can be stored at room temp in a well covered or air tight container for about 3 days.

Fridge: It will last for a bit longer in the fridge, about 5 to 7 days. Store in an airtight container.

Freezer: This keto cornbread is best served fresh but you can freeze it for up to a couple months. It’s probably best to store individually wrapped slices.

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