Keto Nut Free Jalapeño Cornbread
Servings 12 slices
Calories 212kcal
Ingredients
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup room temperature butter unsalted
- 1 cup coconut flour or 121 grams
- 1/3 cup Better than Sugar granulated or low carb sweetener of choice
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon sweet corn extract
- 3/4 cup shredded cheddar cheese divided
- 1 small Jalapeño seeded, sliced thinly or 44 grams
Instructions
- Preheat oven to 350 degrees F.
- Grease an 8 inch cast-iron skillet.
- In a stand mixer or bowl, whisk or blend wet ingredients; eggs, heavy cream, sour cream and butter.
- In another bowl whisk the dry ingredients; flour, salt, baking soda, Better than Sugar sweetener and corn extract together.
- Pour this into the stand mixer and blend until combined or stir to combine.
- Add a 1/2 cup of the cheese and 1/2 of the sliced jalapeño, stir to combine well.
- Spread the cornbread batter into the skillet. Top with the remaining 1/4 cup cheese and slices of jalapeños. Bake 35-40 minutes or until a toothpick in center comes out clean and it's golden brown.
- Allow to cool about 10 minutes before serving.
- Store in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Notes
2 grams of net carbs
If you can get your hands on some sweet corn extract, it will taste even more like corn bread.
This recipe is adapted from my original cornbread recipe.
This recipe as first published in June 2021.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 349mg | Potassium: 46mg | Fiber: 4g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg