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!
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 and I buy it in the 16 ounce bag on Amazon (link in recipe). 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.