Summary:
This low carb cornbread with almond flour tastes just like the real thing, without carb-dense ingredients like wheat flour, sugar, and corn. Those of you who enjoy savory cornbread will love the fresh flavor imparted by the jalapeño, scallions, and cheddar cheese.
INGREDIENTS
- 1.5 cups
almond flour (Note 1) - 1/3 cup
confectioners swerve sweetener (Note 2) - 5 tablespoons salted butter, melted, plus more for greasing dish
- 4 large eggs
- 1/4 cup cored, seeded, diced jalapeño (Note 3)
- 1/4 cup thinly sliced scallions (Note 4)
- 1/4 cup shredded cheddar cheese
- 1 teaspoon
baking powder - 1 teaspoon
vanilla extract - 1/8 teaspoon
ground cayenne (Note 5)
INSTRUCTIONS
- Prepare Equipment: Preheat oven to 350 F.
Grease sides and bottom of 8×8 inch baking dish, then line bottom with parchment paper (Note 6). - Prepare Ingredients: Whisk almond flour, sweetener, baking powder, and cayenne in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric
hand mixer until combined, about 30 seconds on low speed. - Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick (Note 7). Use rubber spatula to stir in jalapeños, scallions, and only half of cheese until well-distributed in batter.
- Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Sprinkle remaining cheese on top. Bake at 350 F until inserted toothpick comes out clean or with a few crumbs, about 25 minutes.
- Cool & Serve: Let cornbread cool in baking dish for about 10 minutes, then slide knife around edges to release. Cut into 9 squares, and serve warm or save for later (Note 8).
NUTRITION
| Makes 9 Servings |
| Amount Per Serving (1 square): |
| Calories 220 (78% from fat) | |
| Total Fat 19g | 30% |
| Saturated Fat 6g | 29% |
| Cholesterol 103mg | 34% |
| Sodium 100mg | 4% |
| Net Carb 2g | |
| Total Carb 4g (Note 9) | 1% |
| Dietary Fiber 2g | 9% |
| Sugars 1g | |
| Protein 8g |
PHOTOS
Followed the recipe exactly and this came out PERFECT!! I was skeptical because I LUV cornbread and was convinced this would be another Keto fail, however, this by far is the closest thing to “normal/regular food” I can now enjoy while doing Keto!
I made mine in my cast iron skillet and when my 18yo son came in and asked. “is that cornbread, can I have some?” I said yep! He ate it and I told him it was Keto and his reply was, “there’s no way this is Keto, it tastes like cornbread, it’s so good.” Even he was convinced! This is my new recipe for cornbread! It can be made sweet or savory and I’m here for it all! Thank you for sharing this recipe!
This is a really great recipe. Simple and so delicious. I sliced the leftovers and used it to make grilled cheese, super yummy. Thank you for sharing this delicious recipe.
I made as printed. Very good. I will make over and over. I ate with keto chili. Very good meal.
My family absolutely loved this recipe! It was the perfect companion for a creamy fajita soup. I made one slight change in adding 1 tablespoon of coconut flour which gave it a less crumbly more bread-like texture. Love it!
A few things. First I made this a corn bread. It was epic, especially the one in my cast iron pan. I added corn bread extract and it was almost like a cake. I love sweet corn bread. Then I used the recipe without jalepeno and made donuts in my mini donut maker. Missed the crust of the iron pan, but now I had donuts. Then I thought with a bit of extra chives it had a hush puppy flavor. But when I deep fried it, eh no. It was soggy and gross. But I’m also not a really great cook or anything, so I might have just done it wrong. Then I removed the savory components and the corn bread flavor and added a splash of sf maple syrup, used golden monk fruit and added cinnamon to the batter. I fried up some carb free breakfast links chopped and added them to the cast iron skillet and boom! Awesomeness! Then I smothered it in more butter, because yum. Keto. My very picky husband said he’d eat it again. That’s saying something. This is an awesome recipe with so much versatility. I just love it. Next I’m gonna try going back to the original recipe with corn bread extract and then serving it topped with left over pulled pork and a spicy salsa. Can anyone say easy tamales? I’m super excited for Saturdays dinner!!
When you made this recipe into donuts did you add the cheddar cheese as well?
This is hands down one of the best Keto recipes I’ve made! I made it exactly as instructed and it was a huge hit! Thank you so much for sharing it!
Seriously amazing. Not that awful almond flour taste. This is legit cornbread. Will definitely make again.
This recipe was great. Traditional cornbread inflames my RA, this did not and was keto friendly and delicious!
Absolutely delicious! My husband kept saying “This stuff is good!” and he is definitely not following a low carb diet, so it is good for everyone. Question, can you freeze leftovers?
Yummy! This is so far, the only keto recipe I have tried, that was actually good and not like eating sand!
I even snuck it in on my non-keto friends who grew up in the country making cornbread, and got told it was the BEST cornbread the’d ever eaten! One even told me to give her the recipe, and that’s when I told them what it was made with! 🤣.
This is the best keto cornbread! Really excellent texture and flavor. I made some for me last night and made a non-keto pan of cornbread for my family–they preferred this one! (And my non-keto cornbread is very good.) They told me next time, just make the keto cornbread for all of us. This recipe is a Keeper. Thank you!
Absolutely perfect! I halved the recipe so it made four servings. Placed in a well-greased round dish to bake. It took 25-28 minutes. Easy to remove using a mini metal spatula. Very soft texture. I did omit the jalapeños and added all the cheese into the mixture and none on top.
Will make again but perhaps double to have two dishes; one to eat and one to freeze!
Excellent! Thank you!
I have a question. If I choose to leave out the sweetener and vanilla, what will that do to this flavor? I’m southern and can’t stand my cornbread with the slightest taste of sweetness! Lol
I’m loving all your recipes and thankful to have found your site.
I like how the sweetener helps balance the flavors and add bulk to the cornbread, so how about halving the sweetener? It would be very subtle and I doubt you could taste actual sweetness. As for the vanilla, I would keep that because it contributes to the cornbread taste. Hope you give this a try!
Made this to accompany a keto chili. It is so good! Very ‘cornbread’ like texture, and delicious. Thank you so much 🙏🏻
Oh my goodness, I’m confused. The recipe says Savory jalapeno cornbread. However the recipe I printed out has no corn meal in it. Just one and one half cups of almond flour, so this has a cornbread taste to it. So many positive comments I would love to try it but wonder if part of my recipe did not print out. Thank you Karen
This recipe isn’t supposed to have corn meal in it because it’s a low carb version. The first sentence of this post says: “This low carb cornbread with almond flour tastes just like the real thing, without carb-dense ingredients like wheat flour, sugar, and corn”
This was delicious with the right amount of jalapeños. I will definitely be making this often. Thank you for posting it. I’m looking forward to trying more of your recipes.
The best keto cornbread ever .
Loved it, best keto bread I have made yet, can’t wait to trysome of the adaptions below. Not really enough pepper flavor for a cornbread recipe, and I added a serranto pepper to the recipe, I think I will double them next time.
Loved Loved Loved this recipe! Thank you. I made it as written and it was perfect!
I am diary free due to an allergies , can I omit the cheese or add nutritional yeast
The cheese can be omitted. I’m not sure how the cornbread would turn out if you substituted butter, however, since there’s a fairly large amount used in this recipe.
Hi! I just made this this morning and followed every step and for the most part it came out delicious and almost perfect.. however, Im not sure why the center was a little uncooked. It still had the batter-ish texture when it finished the 25min baking time. I added another 10 more mins but it didnt do much. Should I bake it for longer?
Hi Nina! If the center is uncooked, I would definitely bake longer until an inserted toothpick comes out clean or with a few crumbs.
I have a question. Can this be made than broken in pieces and dried out in oven to make breadcrumbs?
Yes, I think that could work. Let me know if you give it a try!
This was delicious and especially good if used to sop up keto chili!
I made this and it does resemble cornbread, but I just can’t get past the almond flour taste. Any suggestions?
You can try increasing the proportions of jalapeño, scallions, and cheddar. Or, rather than making this savory version, you could try making a sweet cornbread version and serving with sugar-free syrup (see this post: https://www.savorytooth.com/cornbread/) so that the syrup covers the almond flour taste.