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Overhead view of jalapeno cornbread cut into triangle pieces for serving.

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.

jalapeno cheddar cornbread in cast iron skillet

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.

cheesy jalapeno cornbread in skillet

 How did I make it taste like cornbread without using any grains? 

Coconut flour!

It gives the bread a subtle sweetness and texture, similar to cornbread. 

How to:

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You start by whisking together some cream, eggs, and melted butter.

Stir in your coconut flour, sweetener, baking powder, and salt. 

Regarding the sweetener: Yes, you can leave it out if you really don’t want any sweetness in your bread, but we like our cornbread with a bit of sweet. We’re Southerners at heart. 😉 

low carb cornbread batter in mixing bowl

We use and love Lakanto monkfruit sweetener. Use code THATLOWCARBLIFE for 20% off your order!

Once that mixture is combined, stir in some minced jalapeno and shredded cheddar. 

You can really use as much or as little jalapeno as you like. 

Spread the mixture into an 8×8 baking dish or a cast iron skillet. 

keto cornbread with jalapeno slices in cast iron skillet

We like to place slices of jalapeno over the top of the cornbread. Makes it pretty and gives it a bit of extra spice!

This recipe bakes in about 15-20 minutes. 

The texture and flavor is very similar to that of real cornbread! I hope you love this one as much as we do.

low carb cornbread recipe in cast iron skillet

More low carb coconut flour recipes:

cheddar jalapeno cornbread in skillet

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Overhead view of jalapeno cornbread cut into triangle pieces for serving.

Keto Jalapeno Cheddar Cornbread

This low carb 'cornbread' contains no corn at all, but it's got a very similar taste and texture! We love to serve this alongside soup or chili.

Yield 8 slices
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes



  1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. Stir in the jalapeno and cheddar.
  5. Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
  6. Let cool at least 15 minute before slicing and serving.


Place jalapeno slices over the top of the bread before baking if you like the look.

Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.

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Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 196Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 111mgSodium: 331mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 5g

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17 thoughts on “Keto Jalapeno Cheddar Cornbread”

  1. This was incredibly sweet. I had already lowered sugar and only used 1 1/2 tsp. You can still taste the coconut, too, so it’s just a very weird bread/cake-like concoction. Would not make again. My humble 2 cents.

    1. Karly Campbell

      Sorry to hear this didn’t work out for you! We were using a sugar sub that measures at a 1:1 ratio for sugar – if you used something sweeter, that may have been the issue.

  2. Is it a half cup of cheese by weight or volume? I’m going with volume. By weight seems like a LOT of cheese.

    1. Karly Campbell

      Hi Melissa! A cup is a measurement of volume, so it’s by volume. A 1/2 cup of cheese generally weighs about 2 ounces.

        1. Karly Campbell

          Hi Leslie! I haven’t tried doubling this one. If you do, I’d use a larger pan or the edges/bottom may burn before it cooks through.

  3. Thank you so much for posting this keto “Cornbread” recipe! My mom made this and it tasted a bit buttery for me so I decided to add shredded cheese and diced jalapeños! Wow! My husband also loved it!

  4. This was actually surprisingly good! I find myself disappointed about half the time when I am making keto recipies, but this was super easy and I’ll be making it again. Loved the kick the jalepeno gave the cornbread. There’s a local restaurant that serves jalepeno cheddar corn muffins that I long for about once a week and this will definitely help me with that craving!

    1. Karly Campbell

      No, not without some other changes to the recipe. I’ve only tested it with coconut flour.

    2. I made it with almond flour (2 cups) and coconut milk…I adjusted the coconut milk until it was a better consistency and it was delicious!

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