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.
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.
How did I make it taste like cornbread without using any grains?
It gives the bread a subtle sweetness and texture, similar to cornbread.
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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. 😉
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.
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.
More low carb coconut flour recipes:
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.
- 6 tablespoons butter, melted
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 1 tablespoon sugar substitute
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 jalapeno, minced
- 1/2 cup shredded cheddar
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
- 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 or until the edges are golden and a tester comes out clean.
- 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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