jalepeno cheese cornbread keto style

Name: Jalepeno Cheese Cornbread Keto Style
Prep time: 5 min
Cook time: 20 min
Yield: 9
Cuisine: American
Ingredients: 3 large eggs; 1/4 cup(s) butter, melted; 2 ounce(s) cream cheese, room temperature; 1/4 cup(s) sweetener, I use powdered monk fruit sweetener; 1/4 teaspoon(s) sea salt; 1 teaspoon(s) baking powder; 1 1/2 cup(s) almond flour; 1/4 cup(s) chopped pickled jalapeño peppers; 2/3 cup(s) shredded cheddar cheese

5 Pinches 2 Photos

Paula Mahon

Blue Eye, AR

Updated on Jun 16, 2025

Cheesy, moist, easy to make, and delicious for everyone. This is a family favorite, and it's Keto!

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Baked in 20 minutes in a cast iron pan, everyone loves this cheesey, moist cornbread, but...shhhh...it's keto!

prep time 5 Min

cook time 20 Min

method Bake

yield 9 piece(s)

Ingredients

3 large eggs
1/4 cup butter, melted
2 ounces cream cheese, room temperature
1/4 cup sweetener, I use powdered monk fruit sweetener
1/4 teaspoon sea salt
1 teaspoon baking powder
1 1/2 cups almond flour
1/4 cup chopped pickled jalapeño peppers
2/3 cup shredded cheddar cheese

How To Make jalepeno cheese cornbread keto style

Step 1

Preheat oven to 375 degrees. Grease a 9" cast iron skillet or add 2 Tbsp of butter to the pan and place it in the oven for the butter to melt. Remove when melted.

Step 2

In a large bowl, whisk together eggs, melted butter, cream cheese, sweetener, salt, and baking powder.
Step 3

Add almond flour and whisk.
Step 4

Add jalapenos and cheese and stir. Pour into prepared skillet or 9-in. pan.
Step 5

Bake 20 minutes or until cooked through and lightly golden. Slice into 9 squares and serve hot with butter, if desired.
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