Keto Cheddar Jalapeño Cornbread Recipe
Craving a warm, comforting slice of cornbread but sticking to a keto diet? Look no further! This Keto Cheddar Jalapeño Cornbread recipe delivers all the flavor of traditional cornbread without the carbs. It’s the perfect side dish for chili, soups, or even just a satisfying snack.
Why this recipe works:
- Low Carb: Uses almond flour and coconut flour as substitutes for cornmeal, drastically reducing the carbohydrate content.
- Flavorful: Cheddar cheese and jalapeños add a delicious cheesy, spicy kick that will tantalize your taste buds.
- Easy to Make: This recipe requires minimal effort and uses ingredients you likely already have in your pantry.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup melted butter
- 4 large eggs
- ½ cup unsweetened almond milk
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and diced
Instructions:
- Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
- In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Stir in cheddar cheese and diced jalapeños.
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Tips and Variations:
- Adjust the amount of jalapeños to your preferred spice level.
- Add a tablespoon of sweetener (like erythritol) for a slightly sweeter cornbread.
- For a crispier crust, bake on a slightly higher rack.
- Store leftovers in the refrigerator for up to 3 days.
This Keto Cheddar Jalapeño Cornbread is a game-changer for anyone on a low-carb diet. Enjoy a guilt-free taste of classic comfort food! Try it today and let us know what you think in the comments below.
Ingredients:
1 ½ cups almond flour, ¼ cup coconut flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ cup melted butter, 4 large eggs, ½ cup unsweetened almond milk, 1 cup shredded cheddar cheese, 2 jalapeños, seeded and diced
Tags:
Keto, Cornbread, Cheddar, Jalapeño, Low Carb, Gluten-Free, Recipe, Almond Flour, Coconut Flour, Baking, Side Dish, Appetizer, Keto Recipe, Cheese, Spicy, Easy Recipe, Baking Recipe