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.

Course Staples

Cuisine American

Keyword keto cornbread, low carb bread, low carb cornbread

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Calories 196kcal

Author Karly Campbell

Equipment

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.

Video

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