Keto as a Way of Life
Keto Jalapeño Cheddar Cornbread
Cornbread and Chili go together like peanut butter and jelly. But Traditional Southern Cornbread has way too many carbs for Keto: average 26 grams per slice, depending on your recipe.
So we came up with our own Keto cornbread recipe that has 10 grams of carbs for roughly the same sized slice.
We also replaced the vegetable oil you find in most cornbread recipes with butter. Our goal was to ante up the healthy fat and to get rid of that nasty hydrogenated oil.
Since we were cobbling a recipe together, we took the opportunity to kick up the flavor profile a bit.
Also, since we were making this specifically to go with chili, those added flavors needed to be jalapeño and cheddar.
Y’all this stuff is stupid good! So let’s get into it….
Made of blanched and ground up almonds, this flour offers texture, flavor and substance to baked items.
Since there is no gluten or binding agent in almond flour, you typically have to use eggs in combination with this ingredient in your recipes.
We've tried a few different brands, and they're all good quality, but for the price, we like Blue Diamond. As I write this, it's $.28 cents/oz on Amazon versus $.52/oz for Anthony's and $.66/oz for Bob's Red Mill.
Almond flour is the base for our keto cornbread, replacing the traditional cornmeal in this recipe. It has a similar texture, it brings a nice flavor to the party, and it has considerably fewer carbs. It’s a great ingredient for a Keto bread recipe like this.
Monkfruit is a wonderful, Keto-approved sweetener. Since we discovered it, we’ve started using it in everything that needs sweetness.
Monkfruit sweetener stands up well to the heat of baking, it tastes great and doesn’t have a bad aftertaste. It has no carbs, and actually contains a substance that is reported to help stabilize blood glucose levels.
Amazon is the most reasonably priced and convenient place we've found to purchase it.
There isn’t enough monkfruit sweetener in the recipe to make the cornbread sweet. We didn’t intend this to be a sweet cornbread. But cornmeal has a mild sweetness of its own that rounds out the flavor of the bread.
Since almond flour doesn’t provide the same hint of sweetness, we picked up that slack with a little monkfruit.
Learn More About Sweeteners
Interested in learning a little more about sweeteners and where they rank for Keto?
We put together a handy chart of 55 sweeteners commonly used on the market today. The chart shows you which sweeteners are actually sugar, which ones are bad chemicals or natural, where they land on the Glycemic Index and more.
We also rank each sweetener on the list as Good, Bad, or Ugly for Keto.
Critical to just about anything you're going to bake, this ingredient is a pantry main stay.
We use Bob's Red Mill becuase we trust the ingredients, and Bob's doesn't use aluminum in their baking powder.
If you've ever experienced a tinny flavor on the back end of a muffin or pastry, it's because of the aluminum in the baking powder.
Since you’re on Keto, you’re likely interested in cutting unnecessary additives from your diet, so we recommend using an aluminum free baking powder. That’s why we like Bob’s Red Mill.
You can use fresh jalapeños if you like, but we just diced up some pickled jalapeños we happened to have in the fridge. Rebecca eats those things like they’re candy, so we keep them on hand.
Pickled jalapeños tend to have a little less heat in them, so they work well in recipes like this. If you use fresh jalapeños, make sure to remove the seeds and membranes to reduce their heat a little.
I always encourage people on Keto to purchase cheese in a block and shred it by hand (or in a food processor). Pre shredded cheese typically has some type of carby starch added to keep it from clumping in the bag.
Grass Fed Butter
This ingredient was already mentioned, but I really can’t stress the importance of making sure you get good quality, healthy fat into your diet. Grass fed butter is a great, and yummy, way to do that. Stay away from hydrogenated vegetable oils. They are SO bad for you.
Recipe Instructions – Notes
This recipe is easy, but there are a couple of important notes.
Use a Cast Iron Skillet – If you’ve ever made traditional cornbread, I’m sure you’re familiar with this. Nothing holds and transfers heat like cast iron. I have a skillet dedicated ONLY for cornbread because I’m just that neurotic. If you season your skillet right and take care of it, it will make cornbread perfect every time; even non traditional Keto cornbread!
Get your cast iron skill hot in the oven before you pour your cornbread batter into it. This will help develop a nice crust on the outside of your cornbread.
Lodge Cast Iron Skillet
The first cooking implement my grandmother ever gave me was a cast iron skillet. I’ve cooked enough food in that thing to feed an army and it just keeps getting better because it gets more seasoned.
If you take care of your cast iron skillet, it will certainly take care of you.
Nothing holds heat or cooks as well as a cast iron skillet. No kitchen is complete without one.
I believe Lodge is the best brand because it’s American made and always great quality.
Thanks for Reading
We hope you enjoy this Keto Jalapeño Cheddar Recipe. If you give this recipe a try, please let us know how it works out for you. Drop us a line in the comment below, send us an email at email@example.com or join us on our Facebook page where we share and discuss Keto recipes all the time.
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Jalapeño Cheddar Cornbread
The absolute perfect compliment to Keto Chili or stew. Or just plain good all by itself with a little butter smeared on top.
Preheat oven to 375 degrees
Put 1/4 cup butter in 10 inch cast iron skillet and place in preheated oven to heat up while you mix the cornbread ingredients
Melt 1/2 cup (1 stick) of butter in microwave - Only heat the butter long enough to just barely melt it
Mix almond flour, baking powder, confectioners monkfruit, salt, pepper, shredded cheese, and jalapeños in large bowl.
Add butter, heavy whipping cream, and eggs. Mix until well combined.
Remove the cast iron skillet from the oven. Swirl a little to make sure the melted butter coats the bottom of the skillet.
Carefully pour mixture into the hot skillet.
Bake 35 minutes or until golden brown and cooked through.
Allow to cool completely before slicing.
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