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Light and fluffy Low Carb and Keto friendly version of cornbread with cheddar cheese and fresh chopped jalapeño peppers!
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 it’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?
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!!
How to Make Keto Cornbread
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!
This Jalapeño Cheddar “Cornbread” goes perfectly with my Instant Pot No-Bean Chili!
More Keto and Low Carb Jalapeño recipes…
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.
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!
These are just some of the great recipes you can make using Oat Fiber:
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!