This cheesy jalapeno low carb no corn cornbread is so good, you’ll never miss the corn! Perfect to pair with a bowl of my low carb chili. “Honey, these are yummy” said my hubby. Since my gringo husband is more spicy than this Latina, I added pickled jalapenos to this recipe vs. fresh. This recipe is so versatile, you can add your favorites like bacon, extra cheese, spices, why not?
Low Carb No Corn Cornbread
Perfect cornbread muffin to add to your favorite fall soup or a bowl of my low carb chili. You will never even miss the corn. Add extra jalapenos and more cheese, mix it up, why not? be creative, step out of the box, and make it your own!
Ingredients
- 1-1/2 C Almond flour
- 1/3 C Powdered sugar substitute I use Nature's Besti, use promocode NORMA10 for discount
- 5 T Salted butter, melted
- 4 Eggs
- 2 Fresh Jalapenos, seeded and finely diced can use pickled jalapenos
- 1/4 C Shredded cheddar, plus extra for topping
- 1 tsp Baking powder
- 1 tsp Vanilla
- 1/8 tsp Cayenne
Instructions
- Preheat oven to 350° and line twelve muffin tins.
- In a bowl, mix all dry ingredients, flour, sugar, baking powder and cayenne.
- In another bowl, beat with electric beaters, melted butter, eggs and vanilla.
- Add dry ingredients a little at a time until smooth.
- Stir in jalapenos and half the cheese. Mix well.
- Pour batter in each muffin tin halfway and top with cheese.
- Bake 8 to 10 minutes until toothpick inserted in center comes clean. Enjoy!
Notes
156 Calories / 14.1 g Fat / 1.75g Net Carbs / 5.6g Protein
