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Keto Jalapeno Cheddar Cornbread

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

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.

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

Ingredients

Instructions

  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.

Notes

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.

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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