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Home » Cheesy Low Carb Keto Cornbread with Jalapenos

Cheesy Low Carb Keto Cornbread with Jalapenos

By Kim Hardesty

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This low carb keto cornbread fits easily into a low carb lifestyle without sacrificing taste or texture. Though this cornbread doesn’t contain any corn, you’d never know it.

cheesy low carb keto cornbread

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

When I transitioned to a low carb lifestyle I missed breads like focaccia, dinner rolls and classic cornbread. Doing without is an option, but this low carb keto cornbread recipe nails the flavor and texture without blowing your macros.

Why I Love This Low Carb Keto Cornbread Recipe

There are so many reasons to love this low carb cornbread! Not only is it delicious, but it is so easy to make. You only need a few ingredients.

The inspiration of this low carb keto cornbread recipe is our beloved Fathead dough. Yes, the same dough we use for low carb bagels, pepperoni pizza and hot pockets!

Fathead dough is often fiddly to work with. Sometimes the cheese melts too hot or it’s not hot enough. The egg is hard to mix into the cheese and sometimes the dough doesn’t mix well. It has quite a learning curve to get right.

But, I adore this cornbread recipe because you add all the ingredients to a food processor, and pulse away. No melting – no fuss whatsoever! The resulting cornbread has an amazing texture and an authentic cornbread taste despite the fact that it doesn’t have any corn.

An added bonus? Unlike traditional cornbread, this cornbread packs a nice boost of protein and healthy fats from eggs, cheese, and nuts.

Slice of keto cornbread with jalapenos on a cutting board

How does low carb cornbread differ from traditional cornbread?

Traditional cornbread is a quickbread made primarily of cornmeal. Some regions add sugar or use white cornmeal instead of yellow. Others incorporate buttermilk, corn kernels, cheese, or add jalapenos for a little spice. Some cornbread recipes more resemble cake while others are dense.

My low carb cornbread recipe is made from almond flour, eggs, and cheese. There is absolutely no corn, cornmeal, or flour in this recipe. And, it tastes like cornbread because I use sweet corn extract flavoring, which is totally optional.

Kitchen essentials make baking low carb cornbread easy!

Making low carb cornbread is very simple, especially when you have the right tools. This recipe requires a food processor to make the batter. If you don’t have a food processor in your kitchen yet, consider purchasing one. I use mine several times a week.

A good food processor simplifies many low carb recipes. I use mine for making cauliflower rice, grating cheese, grinding nuts, making dips, and sometimes cake batters. If you don’t have one, consider purchasing from almost any store that sells small kitchen appliances like Bed Bath and Beyond, Walmart, or Target.

I cook my cornbread in an 8 inch cast iron skillet. The skillet heats evenly and produces yummy crispy edges. It also looks cool at the table. Don’t have a cast iron skillet? Use an 8 inch baking dish but know that the cook time will differ from mine.

Like food processors, you can find cast iron pans online or at a store like Target or Walmart. Cast iron pans last f-o-r-e-v-e-r, so try picking on up on the cheap at your local thrift shop.

If your skillet needs a little TLC, Lodge Cast Iron has tons of great information on how to properly season or recondition your cast iron skillet.

Keto cheddar jalapeno cornbread in a cast iron skillet

What do I Serve with Keto Cornbread?

You can serve anything you want with low carb keto cornbread. However, I think this cornbread pairs particularly well with southern inspired cuisine and, of course, skillet chili.

Some of my favorite things to serve with this keto cornbread include:

  • Low Carb Sloppy Joes
  • Low Carb Taco Meat
  • Low Carb Slow Cooker Pulled Pork
  • Smoked Chicken Leg Quarters
  • Smoked Beer Can Chicken
  • Keto Ribs Baked in the Oven
  • Southern Green Beans

This low carb cornbread doesn’t limit itself to just dinnertime. It’s also fabulous at breakfast with eggs and sausage, as part of a breakfast sandwich, or on its own just slathered in butter.

NOTE: If you are allergic to almond flour, this is not the recipe for you. Try this coconut flour cornbread recipe from Karly at That Low Carb Life, instead.

Slice of keto cornbread with jalapenos on a cutting board

Keto Cornbread

This tasty low carb keto cornbread doesn't sacrifice taste or texture and cooks easily in a cast iron skillet. Contains no corn, but you'd never know it.
4.84 from 6 votes
Print Pin Rate
Course: Basics, Side Dish
Cuisine: American
Keyword: great with chili
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Calories: 254kcal
Author: Kim Hardesty

Ingredients

  • 1 cup white cheddar cheese (or part skim mozzarella) (4 oz)
  • 2 cups almond flour (6.5 oz)
  • 1/4 cup cream cheese, softened (2 oz)
  • 3 large eggs (cold is fine)
  • 1 tbsp baking powder (or 1 1/2 tsp baking soda)
  • 1/2 tsp sweet corn extract
  • 1/8 tsp salt
  • 1 tbsp butter for the skillet

Instructions

Preparation

  • Preheat oven to 350 F degrees and position rack to middle of oven. Butter an 8-inch cast iron skillet. (Can use an 8-inch baking dish, but the cooking time will differ. Watch for over-browning.) Slice the jalapeno into 1/8 inch thick rounds.

Method

  • Put the ingredients for the cornbread into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
  • Scrape the dough into the prepared skillet and gently spread to edges and top with jalapeno slices.

Bake

  • Bake for 25-30 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before running a sharp, thin knife around the edge and slicing to serve.
  • Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or place on a sheet pan and reheat in a 300 F oven until warmed through (about 15 minutes).
  • Serves 8, at 3.2g NET CARBS each.

Nutrition

Calories: 254kcal | Carbohydrates: 5.2g | Protein: 13.7g | Fat: 20.4g | Cholesterol: 125mg | Sodium: 355mg | Fiber: 2g | Sugar: 1g

Easy Chorizo Skillet Chili, using home made chorizo, comes together in minutes. 8 net carbs per serving | low carb, gluten-free, dairy-free, paleo, keto, THM-S | lowcarbmaven.com

Easy Skillet Chorizo Chili

Sloppy Joe Casserole

Low Carb Sloppy Joe Casserole

A slice of taco pie (taco bake) on a plate with Mexican seasoned ground beef baked into a cornbread crust.

Low Carb Cornbread Casserole – Taco Pie

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Basics, Breakfast, Keto Bread, Side Dishes

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  1. AvatarKatie

    October 14, 2020 at 3:59 pm

    I didn’t have great luck with this recipe but will try again And add my own touch,,I didn’t think it had enough salt and I couldn’t taste the corn drops so will increase those too. I used jalapeño cheese as I didn’t have any jalapeños…texture was good but needs a little tweak…

    Reply
    • Kim HardestyKim Hardesty

      October 15, 2020 at 6:48 am

      Hi Katie. I have found that the cheese makes a difference. Part skim mozzarella makes a stretchier dough which is more like a focaccia while a full fat cheese like montery Jack or cheddar makes a “shorter” dough. You may want to add just a little protein powder to give it more of a bread-like texture. I tried to avoid adding extra ingredients for this recipe as it was cooked in an iron skillet and I wanted it to have more of a rustic texture. I fully intend to posts a fluffy cornbread recipe, but that will include protein powder or oat fiber, maybe some butter, and be baked in a glass dish like regular corn bread. I hope this helps. -Kim

      Reply
  2. AvatarAngie

    September 10, 2020 at 2:33 pm

    Loved this keto cornbread recIpe. I added some grated cheese and diced jalapeños as well and it was awesome with some keto chili. Will definitely use this recipe again! Thx!!

    Reply
  3. AvatarTom

    June 28, 2020 at 12:51 pm

    This is not only a delicious “cornbread,” but a delicious bread, period. I grew up in the south and love cornbread. Your recipe is super easy and super flavorful. I ate it all week for breakfast with a little butter. It was filling and delicious, another winner.

    Reply
    • Kim HardestyKim Hardesty

      June 29, 2020 at 2:17 pm

      Great! I’m glad you liked it, Tom! -Kim

      Reply
  4. AvatarDeborah

    June 21, 2020 at 6:57 pm

    I make your taco pie all the time….it is a “go to” at our house. Did this cornbread two nights ago as a side with fish and slaw. What a great summer meal. I did it without the jalapeños as I wanted to use half of it later to do a low carb version of Wyatt’s Eggplant Casserole. Wow. It was terrific! The cornbread was perfect in it. If you have never had it, I highly recommend (eggplant cubed and cooked in water, drained & mashed, mixed with crumbled cornbread, beaten eggs, shredded cheese, and sauteed onion, celery and bell pepper). Feels substantial due to the cornbread in it. Was great with our Sunday roast beef. A two-for! Thanks for the great base recipe.

    Reply
  5. AvatarLinda

    December 8, 2019 at 9:15 am

    Five Stars on this one. I made this recipe at Thanksgiving an put in silicone muffin cups, i only had the OOO cornbread extract not the Amoretti sweet cornbread flavor, so I added a Tbsp of Swerve sweetener. Also i didn’t have the fresh jalapeno so I just opened a can of pickled Jalapeno’s and diced up a few threw in. They tasted great, really nice texture, not too dense. Shared with my Keto buddy at work and she loved them as well.

    Reply
  6. AvatarAnthony

    September 30, 2019 at 12:23 am

    Low Carb Maven is literally the BEST keto blog I’ve read. This is such a yum recipe! I’m also grateful I found. It helped me not only loose weight but keep it off, hope it helps some others!

    Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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