You just have to try this amazing light and fluffy Keto cornbread recipe with cheddar cheese and fresh chopped jalapeño peppers!
FREE EASY KETO DINNERS EBOOK
- What's in Cheddar Jalapeno Keto Cornbread
- How to Make Keto Cornbread
- Can I Freeze this Low Carb Cornbread?
- Can Keto Cornbread Be Made Into Cornbread Muffins?
- Is Almond Flour Cornbread Keto?
- What Can I Serve Keto Corn Bread With?
- More Low Carb Jalapeño Recipes
- What is Oat Fiber? Is Oat Fiber Keto?
- What is a Substitute for Oat Fiber?
This Keto cornbread tastes a lot like traditional cornbread, but comes with zero guilt! Now of course there is no cornmeal in this bread, since that's not low carb/Keto friendly, but it has the most amazing flavor!
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.
But I have a solution for that. Baby corn! Baby corn 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 ½ 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.
And the wonderful thing about this low carb corn bread recipe is it has similar flavors of Mexican cornbread. The jalapeño gives it a little spicy kick and the cheddar brings it all home!
I serve this Keto cornbread 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
*Exact measurements are listed in the recipe card below.
How to Make Keto Cornbread
Preheat oven to 350F.
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 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 this Low Carb Cornbread?
If you have leftovers, this low carb cornbread recipe freezes very well if you package it correctly. Make sure it's 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 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 Can I Serve Keto Corn Bread 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.
Also, if you do not prefer that slightly sweeter flavored cornbread you can also omit the Swerve sweetener.
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.
FREE 20 EASY KETO RECIPES EBOOK
Cheddar Jalapeño Keto Cornbread
- 2 Cups Almond Flour
- 2 tablespoons Oat Fiber , see notes
- 3 Eggs, beaten
- 1 Cup Sour Cream
- ½ cup baby corn, chopped (see notes)
- ¼ cup fresh jalapeño peppers, chopped
- ½ cup Grass-Fed Butter, melted
- 1 Cup Shredded Cheddar Cheese
- 3 teaspoons swerve confectioners, or powdered erythritol
- 1 tablespoon Baking Powder
- ½ teaspoon baking soda
- Pinch of Salt
- Optional: 1 jalapeño sliced into thin rings for topping
- Preheat oven to 350F.
- 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!
*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.
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