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?
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. 😉
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
Ingredients
- 6 tablespoons butter melted
- ⅓ cup heavy cream
- 3 large eggs
- ½ cup coconut flour
- 1 tablespoon sugar substitute such as Lakanto or Swerve
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 jalapeno minced
- 1/2 cup shredded cheddar
Instructions
- 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.
LaToya Moffett says
I love this recipe. Finally I can have bread with fewer carbs. Thanks
David Harmon says
I see carb count per slice. How many slices per recipe ?
Karly Campbell says
8 slices
Linda Major says
I loved this recipe so much! I also added two chopped up pieces of bacon to the mix. I liked it even better than regular jalapeño cornbread! It’s thicker than I thought it would be, and it took longer to bake but all in all a great recipe. Yum!
Karly Campbell says
I’m so glad you enjoyed it! Sounds delicious with bacon!
heather says
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.
Karly Campbell says
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.
Beryl Bailey says
Do you know if you can make this in an instant pot? thanks so much
Karly Campbell says
No, not that I know of.
melanie C says
SO Good!! Like this better than the regular cornbread. Perfect with chili.
Karly Campbell says
Awesome! Thanks for sharing! 🙂
Melissa says
Is it a half cup of cheese by weight or volume? I’m going with volume. By weight seems like a LOT of cheese.
Karly Campbell says
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.
Leslie says
Can this recipe be doubled and baked in cast iron skillet?
Karly Campbell says
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.
Jessica says
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!
Carolyn says
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!
Karly Campbell says
So glad you enjoyed this one, Carolyn!
Terry says
Why do u not list the calcium also in the list of ingredients
Sherry Thacker says
Can you substitute almond flour for the coconut flour?
Karly Campbell says
No, not without some other changes to the recipe. I’ve only tested it with coconut flour.
Kendall says
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!