This beautiful keto jalapeno cornbread is so much like traditional cornbread it will fool all your non low carb friends! Made moist and scrumptious with sour cream and cheddar, this is one of the tastiest keto nut free cornbreads you will ever try! Just 2 g net carbs!
KETO CORNBREAD WITH ZERO CORN
Is it possible to get an authentic traditional real cornbread flavor without using corn to make it keto? IT IS!!
We have done it and it is spectacular! A truly flavorful, moist cornbread without corn that tastes like the real thing!
Using a combination of cheddar, sour cream and sweet corn extract, you will achieve an authentic corn flavor that will satisfy without the high carbs from using actual corn meal!
You can also make this keto friendly cornbread into keto cornbread muffins if you prefer for individual pieces you don't have to cut, and a whole lot easier for portion control on your keto diet!
BBQ's and the Best Keto Cornbread
Summer time means barbecues and barbecue eating is all comfort food in my opinion!
You never have to feel like your missing out on your low carb diet or keto diet with low-carb bread that tastes like the real thing!
Just a handful of ingredients for this easy cornbread, keto friendly and low carb! Enjoy with my easy Keto Chili!
Is Cornbread Gluten Free?
Almost all traditional cornbread recipes are usually gluten free, using cornmeal, but in some cases they may use wheat flour or other gluten agents so you do need to read labels.
Just because they are labeled gluten free doesn't mean it's a low carb or keto bread. Often store bought gluten-free cornbread uses flours which are high in carbs, using rice, potato and corn flours.
Do I have to use a Cast Iron Skillet?
For best results I think using a cast iron skillet is the best option.
It not only provides an even cooking temperature with high heat baking, it also gives this low-carb cornbread recipe a nice crusty edge on the outside.
CAN I LEAVE OUT THE CORN EXTRACT?
You could certainly leave out the corn extract if you really don't want to buy it.
The texture and flavor of this keto cornbread will still be delicious because the cheddar and jalapeno really does mask any coconut taste.
The corn extract really does give the authentic cornbread taste, so in my opinion it is worth the money spent for a classic cornbread flavor.
KETO SWEETENER SWAPPING GUIDE
One of our newer favorite low carb sweeteners that doesn't leave an aftertaste, is Better than Sugar by Sweetleaf.
They have a confectioners powdered sweetener and they also have a granulated option. It's a combination of erythritol and stevia and has plenty of sweetness as sugar would provide.
Swerve confectioners sweetener is also low carb, but doesn't have as much sweetness and you may need to use a bit more to get this as sweet as you like.
Allulose would be another option, but again it isn't as sweet as using the Better than Sugar sweetener. Allulose comes in a liquid, and granulated form.
Use my updated Sweetener Conversion chart to look up the different sweetener options and find the right amount to use.
KETO 4TH OF JULY RECIPES
You really can keep it keto during holidays with just a little planning ahead. Making these keto recipes a day ahead will save time and you can enjoy your day with family and friends!
- Mock Potato Salad
- Antipasto Rice Salad
- Sticky Wings
- BBQ Ribs
- Antipasto Skewers
- Cloud Bread Hot Dog Rolls
- BBQ Pulled Chicken
- Air Fryer Rolls
- Strawberry Cream Pie
- Strawberry Galette
- Berry Gelato
- Strawberry Shortcake
- Peanut Butter Cheesecake
- Blueberry Hand Pies
- Patriotic Dessert Pizza
- Cheesy Cornbread
CAN I SWAP THE COCONUT FLOUR?
Unfortunately, coconut flour can not easily be swapped with other keto flours simply because it is so absorbent and requires more liquids and eggs as well as reducing the amount of coconut flour needed.
If you want a cornbread recipe that doesn't use coconut flour you will need to look elsewhere online for one made with almond flour to keep it keto.
If you've been scorned by coconut flour recipes in the past, I must emphasize that this cornbread does not taste like coconut at all.
I have the pickiest husband and family and for him to say he can't believe there is no corn or gluten and it tastes so much like cornbread, this is a winning recipe I tell you!
IS COCONUT A TREE NUT?
I'd like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT.
People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.
My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It's like a peach with a pit.
The American College of Allergy, Asthma and Immunology says it well: "Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.
While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet."
KETO JALAPENO Low Carb CORNBREAD Recipe
Keto Nut Free Jalapeño Cornbread
Ingredients
- 4 eggs
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup room temperature butter unsalted
- 1 cup coconut flour or 121 grams
- ⅓ cup Better than Sugar granulated or low carb sweetener of choice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon sweet corn extract
- ¾ cup shredded cheddar cheese divided
- 1 small Jalapeño seeded, sliced thinly or 44 grams
Instructions
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Preheat oven to 350 degrees F.
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Grease an 8 inch cast-iron skillet.
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In a stand mixer or bowl, whisk or blend wet ingredients; eggs, heavy cream, sour cream and butter.
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In another bowl whisk the dry ingredients; flour, salt, baking soda, Better than Sugar sweetener and corn extract together.
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Pour this into the stand mixer and blend until combined or stir to combine.
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Add a ½ cup of the cheese and ½ of the sliced jalapeño, stir to combine well.
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Spread the cornbread batter into the skillet. Top with the remaining ¼ cup cheese and slices of jalapeños. Bake 35-40 minutes or until a toothpick in center comes out clean and it's golden brown.
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Allow to cool about 10 minutes before serving.
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Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
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