Keto Cheddar Jalapeño Cornbread
This Keto Cheddar Jalapeño Cornbread is fluffy, gluten-free, and just spicy enough to wake up your taste buds. Quick to make and perfect alongside chili or soup, it’s a cozy low-carb twist on a classic.
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❤️ Why You’ll Love This Keto Cheddar Jalapeño Cornbread Recipe
- Cheesy jalapeño pepper flavor
- Fluffy texture
- Quick and easy to make
- Perfect on the side of a bowl of soup or chili
- Gluten-free
I’ve always loved the idea of cornbread with a little kick. Something warm, cheesy, and just a bit spicy. This Keto Jalapeño Cheddar Cornbread checks all those boxes, and here’s the twist: there’s no cornmeal in sight. You’d never know it, though. It still has that familiar, comforting flavor that makes cornbread so irresistible.
The trick is baby corn. Because it’s harvested early, it has a fraction of the carbs and sugar found in mature corn. Just half a cup in the whole batch adds up to only 4 net carbs, making this a smart swap that keeps the taste without all the extra carbs. It’s a little unexpected, totally delicious, and one of my favorite ways to make cornbread keto.
Looking for other breads to go with chili or soup? Be sure and try my homemade Keto Dinner Rolls!
🛒 Ingredients Keto Cornbread
- Almond Flour
- Oat Fiber
- Eggs
- Sour cream
- Baby corn
- Jalapeño peppers
- Butter
- Cheddar cheese
- Monk fruit/allulose
- Baking powder
- Baking soda
- Salt
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Cornbread
Preheat oven to 350°F.
Whisk all the dry ingredients together in a bowl and set aside.
In a separate bowl, add the eggs, sour cream, sweetener and butter, then mix to combine. Mix well, until there are no clumps remaining.
Add in the jalapeño peppers, cheddar cheese and chopped baby corn.
The amount of diced jalapeño pepper rings you add can be adjusted to your own personal preference. Save a few rings to garnish the top.
Mix in the dry ingredients, just until combined.
Pour the mixture into a 9 X 9 glass or ceramic baking dish that’s been lined with parchment paper. This helps make it easier to remove and cut into.
Top with the thinly sliced jalapeño pepper rings.
Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before cutting into.
☑️ Storage Instructions
Fridge: Store your cooled cornbread in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 3 months.
Reheating: Warm slices in the microwave for 20-30 seconds, or place in a 300°F oven until heated through.
🍴 What to Serve with Keto Corn Bread
If you love the buttery flavors of classic Southern cornbread, then you will love this almond flour cornbread just as much. It’s not only perfect with the Chili and Soup, you can serve it with any of your favorite Keto main meals.
It’s particular good with Fried Cabbage with Bacon, Pork Chops with Bacon Mushroom Gravy and Instant Pot Roast with Gravy.
💡 Tips
- Line your pan with parchment so the cornbread lifts out easily without sticking.
- Use fresh jalapeños for the best flavor. Remove the seeds if you want a milder spice.
- Let the cornbread cool at least 15 minutes before slicing to help it hold together.
- Shred your own cheddar instead of using pre-shredded, which often contains anti-caking agents that affect melting.
- Don’t be tempted to add more corn than the recipe calls for. A little goes a long way, and too much can make the cornbread heavy.
🔄 Substitutions and Additions
- Baby corn: If you prefer not to use it, simply leave it out. The cornbread will still turn out flavorful.
- Cheese: Swap cheddar with Monterey Jack, pepper jack, or Colby for a slightly different flavor.
- Jalapeños: For less heat, use green chilies or bell pepper. For more spice, add extra jalapeños or a pinch of cayenne.
- Mix-ins: Crumbled bacon, diced green onion, or a little garlic powder can give it even more flavor.
Can Keto Cornbread Be Made Into Cornbread Muffins?
Absolutely! Just put the batter into a silicone muffin pan that has been sprayed in non-stick spray. Of course your baking time will be less when made into muffins. Keto cornbread muffins make a great addition to your Keto meal planning. For more ideas, check out this article, 25 Keto Meal Prepping Ideas.
Is Almond Flour Cornbread Keto?
This almond flour cornbread recipe is perfectly fine for Keto. Traditional cornbread is made from cornmeal which is not considered a Keto-friendly ingredient.
By making that substitution, and with the addition of oat fiber, the texture and flavor is so good, you’d never know this is low carb cornbread.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
🍽️ More Keto Jalapeño Pepper Recipes
- Bacon Wrapped Jalapeño Poppers
- Jalapeño Popper Cauliflower “Mac” and Cheese
- Jalapeño Popper Egg Salad
- Jalapeño Popper Chicken Soup
- Bacon Wrapped Jalapeño Popper Chicken
- Jalapeño Popper Chicken Dip
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Keto Cheddar Jalapeño Cornbread
RECIPE VIDEO
Ingredients
- 2 cups super fine almond flour
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 2/3 cup baby corn, chopped (see notes)
- 1/2 cup butter, melted
- 1/4 cup oat fiber
- 1/4 cup fresh jalapeño peppers, chopped
- 1/4 cup monk fruit/allulose
- 3 whole eggs, beaten
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: jalapeño pepper sliced into thin rings for topping
Instructions
- Preheat oven to 350°F.
- Mix in the dry ingredients, just until combined. Pour the mixture into an 9 X 9 glass or ceramic baking dish lined with parchment paper.
- Top with the (optional) thinly sliced jalapeño pepper rings. Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. Allow to cool before cutting into.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on November 12, 2018, updated on October 15, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.
Oat fiber is that oat flour?
Cannot have monk fruit/allulose can I replace with maple syrup?
Hi there! Oat fiber and oat flour are actually very different. Oat fiber is made from the outer husk of the oat, so it’s completely insoluble fiber with virtually no carbs or calories. Oat flour, on the other hand, is ground from the whole oat and contains carbs, so it won’t work as a substitute here.
If you can’t have monk fruit or allulose, I wouldn’t recommend maple syrup since it’s liquid and high in sugar so it would change the texture and raise the carb count. Instead, you could try a granulated sweetener like erythritol or stevia (depending on what you can tolerate). Just be sure to check the sweetness conversion since each one measures a little differently.
Not a fan of sweet cornbread. I’m from the south and we never put sugar in our cornbread. Will leaving the sweetener affect the quality of the product? Tks.
Not at all. You can leave it out if you prefer.
I’m curious to know what type of baby corn you use? Is it canned? Jarred? Frozen? Thank you!
There is a link to the type I use in the list of ingredients. I use Reese Baby Corn in the can, but you can use any brand you prefer.
Am I adding 1 tablespoon each of the coconut flour and psyllium husk to replace the oat fiber? And can I add bacon?
Adding bacon should be fine. I am not sure about the other substitutions you mentioned because I have never tested the recipe with them.
Amazing! Baked this for a Easter Potluck and got so many compliments and requests to make it again. Used psyllium husk instead of Oat Fiber and Jalapenos from a jar. So delicious. Also freezes well. This one is a winner!
I am so glad you all loved it! I use pickled jalapenos sometimes too.
perfect every time
Thank you! I am so glad you enjoy it. I really love it with a bowl of chili.
I live in high altitude and it came out soggy. Thoughts ?
I’ve never had that happen, but I also don’t live in a high altitude. I would say to bake it at a lower temp next time and for a little longer. I hope that helps.
I don’t have oat fiber, can i used ground flax seed or vital wheat gluten? Would they work? Thanks!
I’ve not tried that before, so I can’t say for sure how it might turn out.
This cornbread is absolutely fantastic. I have made it twice already.
Yay, so glad to hear it!
I loved this! I used jarred diced jalapeños and had to cook for 10 more minutes. So good!
Awesome, glad you liked it!
Can’t get over how delicious this is.
Thank you!
So glad you liked it!
This is Wonderful. I did not have the baby corn or the fresh peppers, but did chop up 1/4 cup of pickled jalapenos. I went exactly by recipe and sprinkled a few remaining chopped peppers on top. It bake beautiful. Came out brown, rose up high in my dish, and looks just like cornbread. So yummy with our chicken low carb stew. Now found my husband eating a slice with his coffee this morning. This is a winner.
Oh that’s so nice to hear, glad you both enjoyed it!!
Has anyone tried substituting psyllium husk powder for the oat fiber? I would love to try this recipe, but don’t have oat fiber on hand. Thanks.
This looks absolutely amazing!! However, I am allergic to oats – have you ever substituted psyllium powder for the oat fiber?
Thanks! I have not, but you can certainly try and it would likely make a good substitute.
This looks great! Di you think it would work as stuffing?
It’s possible, but you’d want to cook it longer, then cut it into cubes and dry it out in the oven first. I do have a stuffing recipe, if you’d like to add some of the same flavorings to it instead.
Sorry, I cannot find how many servings this makes? Please let me know. Thanks!
It’s in the recipe card, makes 12 servings 🙂
This recipe sounds great! Should I puree the baby corn or just chop it finely?
thank you!
Thanks! I chop mine finely and it’s just the perfect texture. I hope that helps 🙂
Forgot to rate. Sorry
Thanks so much, I appreciate it!
I had been making a keto cornbread using baby corn for a couple of months over a tamale pie. It was very good. I made keto compliant jerk chicken last week and wanted a different cornbread and came across this recipe. I didn’t have sour cream so substituted greek yogurt mixed with some ACV. My family loved this recipe! I’m making it again today to pair with chili tonight. Great recipe! I added about 1/2 teaspoon of xanthum gum just as an aid in helping to prevent crumbling. Not sure if it needed it. Thank you so much for this recipe. It’s the BOMB!
Thanks so much for stopping by to let me know you like the recipe! Greek yogurt is a perfect substitution for the sour cream!! Glad your family likes it and I hope you enjoy it with your chili tonight 🙂 That’s my favorite way to eat it too!
My family loved this. I put in muffin tin. 1/3 cup in each. Baked 25 minutes.
Where do you find baby corn? I’ve seen it on salad bars, but not at the grocery store (although I haven’t been looking for it either). Thanks,
You should be able to find it either in the Asian foods section or in the canned vegetables. I hope that helps!
I’m not a huge fan of sweet cornbread. Do you think it would taste good without the sweetener added?
Absolutely, you can omit the sweetener and it will still taste great!
What happens if I forgot to put the oat fiber in?
The batter could be too wet and will affect the texture of the bread, once baked.
Is there a substitute for the oat fiber? Could you use psillium husk instead?
Hi Michael,
It might work, but I can’t say for sure since I’ve not tried subbing with psyllium husk before. If you decide to try it, I would definitely use the psyllium husk powder.
So are you cutting the baby corn off the baby cobs? The video looks like full size corn from a can, since it is darker than baby corn.
Hi Kary,
No, I didn’t cut the kernels off the cobs, they were way too small for that. I chopped the entire ears of baby corn, so that is what you’re seeing in the video. Not to mention, I would never use regular corn, it’s way too starchy and high in carbs.
Wow! I made this last night and it was REALLY GOOD CORN BREAD! I haven’t found any low carb bread this good since I’ve been on the low carb diet.
Thank you so much! I would love this recipe on no diet at all! I am so grateful to find something I truly enjoy eating that is low carb.
Hi Wanda,
It’s so nice to hear that you liked the corn bread! Thanks for stopping by to let me know 🙂
You will be amazed how much it tastes just like cornbread! Great with chili
Thanks for the great feedback, happy to hear you liked it!
Are you using canned baby corn?
Yes, it actually comes in a little jar 🙂
Oh, I’ve never seen it like that! I found a can of non-GMO baby corn. Hopefully it will taste good. Thanks!
I’m sure it will, just be sure to rinse them really well 🙂