jalepeno cheese cornbread keto style
Cheesy, moist, easy to make, and delicious for everyone. This is a family favorite, and it's Keto! Less than 3 grams net carbs each serving (serves 8).
prep time
10 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 tablespoons salted butter, cold
- 1/4 cup salted butter, melted
- 2 ounces cream cheese, room temperature
- 2 tablespoons sweetener
- 3 large eggs, room temp
- 1/4 cup chopped pickled jalapeño peppers
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 12-14 slices pickled jalapeno peppers
How To Make jalepeno cheese cornbread keto style
-
Step 1Preheat oven to 375 degrees.
-
Step 2Spray either a 9-inch cast iron skillet, a 9-inch round cake pan, a 9-inch square cake pan or 2 6-inch cast iron pans with nonstick spray. Place cold butter into pan(s) and place in the hot oven to melt butter. Remove from oven while preparing batter.
-
Step 3In a large bowl, whisk together the melted butter, cream cheese, sweetener, eggs and cheese. Add the chopped peppers and stir.
-
Step 4In a small bowl, whisk together the almond flour, salt, and baking powder. Add to the wet mixture in a large bowl and mix to combine. Pour into pan(s). Top with sliced peppers.
-
Step 5Bake 25-30 minutes until lightly browned on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes