Keto Jalapeño Cornbread Recipe

That’s right, no corn was harmed to make this recipe!

Ingredients:

• 1.5 cups almond flour (about 6 ounces)

• 1/3 cup confectioners Swerve or Monkfruit sweetener (about 2 ounces)

• 5 tablespoons salted butter, melted, plus more for greasing dish

• 4 large eggs

• 1/4 cup cored, seeded, diced jalapeño (about 1 fresh jalapeño)

• 1/4 cup thinly sliced scallions (about 2 fresh scallions)

• 1/4 cup shredded cheddar cheese

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• 1/8 teaspoon ground cayenne

Instructions:

Preheat the oven to 350°F. Grease the sides and bottom of an 8×8 inch baking dish, then line the bottom with parchment paper.

In a mixing bowl, whisk almond flour, sweetener, baking powder, and cayenne until well-mixed. In a separate mixing bowl, use an electric hand mixer to beat melted butter, eggs, and vanilla extract until combined (about 30 seconds on low speed).

Add the dry mixture to the bowl with the wet mixture, then beat until incorporated and smooth (about 30 seconds on low speed). The batter should be thick. Use a rubber spatula to stir in jalapeños, scallions, and only half of the cheese until well-distributed in the batter.

Bake:

Transfer the batter to the prepared baking dish. Use a spatula to spread the batter to the edges and corners, and smooth the surface. Sprinkle the remaining cheese on top. Bake at 350°F until an inserted toothpick comes out clean or with a few crumbs (about 25 minutes).

Cool & Serve:

Let the cornbread cool in the baking dish for about 10 minutes, then slide a knife around the edges to release. Cut into 9 squares and serve warm or save for later.

Great with butter or pair with smoked brisket.

You don’t need much, but these peppers add a nice flavour.