Light and fluffy low carb and Keto friendly version of cornbread with cheddar cheese and fresh chopped jalapeño peppers!
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This Cheddar Jalapeño bread tastes a lot like cornbread, but comes with zero guilt! Now of course there is no cornmeal in this bread, since that’s not low carb/Keto friendly, so it does have it’s limitations! So, how do you make a low carb version of cornbread without cornmeal? Let me show you.
Regular corn, also not low carb/Keto friendly, has way too many carbs and sugar to use.
Baby corn, on the other hand, is prematurely harvested before it’s pollinated, and doesn’t have nearly as many carbs or sugar as adult corn and has a lot more fiber!
Baby corn has only 4 net carbs for the 1/2 cup used in this entire recipe, verses 15 net carbs for regular adult corn.
Consequently, it has a milder flavor, which I’ve found is just enough for this recipe. You can of course omit the corn if you’d like, but because it adds such great texture, I recommend leaving it in. The jalapeño gives it a little spicy kick and the cheddar brings it all home!
I serve this bread with my Instant Pot No-Bean Chili, and I cannot tell you how well the two go together! Truly a match made in food heaven and something you simply must try to appreciate!
Both are incredibly easy to make, in fact you can make this bread while the chili is cooking, which is exactly what I did. This combination does not disappoint!
What’s in Cheddar Jalapeno Keto Cornbread
- Almond Flour
- Oat Fiber
- Sour cream
- Baby corn
- Jalapeño peppers
- Grass-fed butter
- Cheddar cheese
- Swerve confectioners
- Baking powder
- Baking soda
- Jalapeño sliced
*Exact measurements are listed in the recipe card below.
How to Make Keto Cornbread
Preheat oven to 350F.
Mix all the dry ingredients together in a bowl and set aside.
In a separate bowl, add the eggs, sour cream, Swerve and butter, then mix to combine. Mix well, until there are no clumps remaining,
Add in the jalapeño peppers, cheddar cheese and baby corn.
The amount of diced jalapeno 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.
Top with the thinly sliced jalapeño pepper rings. This added touch makes a pretty presentation if you’re having guest over.
Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean.
If you happen to have leftover Keto cornbread, it will easily keep in the fridge for a few days. Only reheat what you plan on eating though because cornbread made with almond flour can become dry if it is reheated numbers times.
Can I Freeze Jalapeno Keto Cornbread?
If you have leftovers, this low carb cornbread freezes very well if you package it correctly. Make sure it is double wrapped in plastic wrap and then slipped into a freezer bag. It will freeze fine for up to a month.
To thaw, just set it out on the counter and let it become room temp. If you want to warm it, wrap in foil and bake on 350F for about 15 minutes or until warm.
Can Keto Cornbread Be Made Into 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. Corn bread muffins make a great addition to your Keto meal planning. For more ideas, check out this article, 25 Keto Meal Prepping Ideas.
Is 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 Can I Serve Keto Cornbread With?
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 recipes, 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.
More Low Carb Jalapeño 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
Note: If you’re not comfortable adding the baby corn despite it only containing 4 net carbs for the entire recipe, you can certainly omit it and just adjust the macros accordingly.
Is Oat Fiber Keto?
You will notice that this recipe uses oat fiber and one of the questions I get most often is,” is oat fiber Keto?” It sure is!
The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
More Low Carb Recipes Using Oat Fiber
- Lemon Meringue Cupcakes
- Blueberry Lemon Muffins
- Pumpkin Cupcakes
- Chocolate Chip Cookies
- Gingerbread Cupcakes with Cream Cheese Frosting
- Blueberry Pancakes
- Chocolate Peanut Butter Cupcakes
- Fluffy Pumpkin Pancakes
- Pumpkin Donuts
- Cranberry Sauce and Walnut Muffins
- Tiramisu Pancakes
Cheddar Jalapeño “Cornbread” – Keto, Low Carb & Gluten Free
- 2 Cups Almond Flour
- 2 tablespoons Oat Fiber see notes
- 3 Eggs beaten
- 1 Cup Sour Cream
- 1/2 cup baby corn chopped (see notes)
- 1/4 cup fresh jalapeño peppers chopped
- 1/2 cup Grass-Fed Butter melted
- 1 Cup Shredded Cheddar Cheese
- 3 teaspoons swerve confectioners or powdered erythritol
- 1 tablespoon Baking Powder
- 1/2 teaspoon baking soda
- Pinch of Salt
- Optional: 1 jalapeño sliced into thin rings for topping
- Preheat oven to 350F.
- Mix all the dry ingredients together in a bowl and set aside. In a separate bowl, add the eggs, sour cream, swerve and butter, then mix to combine. Add in the jalapeño peppers, cheddar cheese and baby corn.
- Mix in the dry ingredients, just until combined. Pour the mixture into an 8 X 8 glass or ceramic baking dish that’s been sprayed with nonstick spray.
- Optional: Top with the thinly sliced jalapeño pepper rings. Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. Store leftovers in the fridge for several days or freeze. It thaws and reheats perfectly!