Low Carb Keto Jalapeño Cornbread
/A buttery keto cornbread that goes perfectly with a bowl of chili. For anyone on a low carb diet who is missing a good cornbread, you’re going to love how easy and delicious this keto cornbread recipe is.
IS CORNBREAD KETO-FRIENDLY?
It’s called cornbread, but, of course, it doesn’t have corn in the recipe that wouldn’t be very Keto now would it? To keep the recipe low carb and Keto the main ingredients are almond flour and cheddar cheese.
Although this Keto cornbread might not taste exactly like traditional cornbread it has a great buttery taste, and goes perfectly with a big bowl of Keto Chili
MORE HELPFUL KETO RESOURCES:
Download a free 7 Day Meal Plan
How to start eliminating processed foods
How to stock your Keto Pantry + Discount codes for all the top Keto Brands
HOW TO MAKE KETO-FRIENDLY CORNBREAD
First, preheat your oven to 350 F and grease a 9 X 13 baking dish.
Meanwhile, combine all your ingredients in a large bowl.
Almond flour
Shredded Cheddar
Jalapeños- Although the recipe is called “Jalapeno Cornbread” so I assume you are into the little kick that it will add, the jalapeños are optional.
Baking Powder
Salt
Eggs
Sour cream
Grass-fed butter
You could make it with whatever butter you use, but if you are trying to clean up your diet and are using a lot of butter for different recipes, I recommend looking into using grass-fed butter.
Grass-fed butter is higher in many nutrients than butter from cows that are fed grain-based diets. Studies have shown that the milk from grass-fed cows is significantly more abundant in fatty acids and fat-soluble vitamins too. We use Kerry Gold Grass-fed Butter, which you can probably find at any local grocery store.
Combine all your ingredients and then spread evenly into a baking dish. Bake for 20-25 minutes or until edges are slightly browned.
After baking, I’d let it cool for a few minutes and then cut them into twelve even pieces.
Other ways to enjoy Keto Cornbread
This Keto cornbread goes perfect with chili, alongside pulled pork or even making an open-faced egg and sausage breakfast sandwich.
Another trick is to cut a piece of the cornbread into small squares and stick in an air fryer at 360 degrees for 6- 7 mins and you have perfect croutons for salads or any tomato-based soup.
How to store Low carb cornbread
Keep Keto Cornbread in the refrigerator for a week or you can freeze it. I recommend cutting the cornbread into pieces and wrapping in plastic wrap to prevent freezer burn. The almond flour cornbread will last for 2-3 months in the freezer.
When you’re ready to enjoy, just remove from the freezer and thaw until room temperature. You can also heat it up slightly in a warm oven or microwave.
Low Carb Keto Jalapeño Cornbread
Ingredients
- 2 1/2 cups Red Mill Super-Fine Almond Flour
- 2 1/2 cups shredded cheddar cheese
- 2 jalapeños, finely diced seeds removed
- 2 teaspoons baking powder
- 1/2 tsp salt
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup grass-fed butter, melted.
Instructions
- Heat oven to 350 degrees, grease a 9 X 13 baking dish
- In a large bowl, combine all ingredients
- Pour the batter into the baking dish and spread evenly
- Bake for 20 - 25 minutes or until edges are slightly browned.
- Allow to cool then cut into 12 even pieces.
Calories
301.8Fat (grams)
26.5Carbs (grams)
6.7Fiber (grams)
2.6Net carbs
4.1Sugar (grams)
1.7Protein (grams)
12.4
