Cheddar Jalapeño Cornbread

This Keto Cheddar Jalapeño Cornbread is a flavorful twist on a classic dish, combining the richness of cheddar cheese with the spicy kick of jalapeños. Perfect as a side for your favorite meats or enjoyed on its own, it's a low-carb delight that's sure to please.

Ingredients

• Almond flour - 1 cup
• Baking powder - 1 tsp
• Salt - 1/2 tsp
• Ground black pepper - 1/4 tsp
• Eggs - 2 large
• Unsweetened almond milk - 1/2 cup
• Cheddar cheese, shredded - 1/2 cup
• Jalapeño, diced - 1/4 cup
• Butter, melted - 2 tbsp

Steps

1. Preheat the oven to 180°C (350°F) and grease a small baking dish or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, baking powder, salt, and black pepper.
3. In another bowl, whisk together the eggs and almond milk until well combined.
4. Add the melted butter to the egg mixture and stir to combine.
5. Gradually mix the wet ingredients into the dry ingredients until just combined.
6. Fold in the shredded cheddar cheese and diced jalapeños, ensuring they are evenly distributed.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Let the cornbread cool for a few minutes before slicing and serving.

Nutrition

• Calories: 290
• Protein: 10 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 150 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats and protein, supporting muscle maintenance and satiety.

Tags