Keto Cheddar Jalapeno Muffins

Keto Cheddar Jalapeno Corn Muffins really pack the flavor and will satisfy your craving for cornbread even though they are completely grain-free.

I really, really miss eating bread when following a low carb lifestyle. We southerners sure do love our biscuits and cornbread. Luckily it’s possible to make keto versions that not only satisfy cravings, but are delicious.

While not exactly like cornbread in texture, the taste is close enough. Keto Cheddar Jalapeno Muffins are wonderfully savory and spicy with just a touch of sweetness. They go great with any meal but I especially love them with a bowl of chili.

Recipe Tips:

• Keto batters love to stick. You can grease the hell out of the muffin tin and they will still stick. Even worse, they will stick horribly to regular cupcake liners. What’s the solution? Use parchment paper liners or silicone liners.
• The amount of jalapeno you use is definetely a matter of taste. You can use more or less.
• I like using a combination of cheddar cheese and Pepper Jack cheese but if you don’t want to add more heat, you could use all cheddar cheese or a combination of cheddar and Monterey Jack.
• To up the flavor even more, try adding some crumbled bacon.

More Low Carb Bread Recipes:

• Keto Italian Breadsticks
• Low Carb Corn Muffins
• Low Carb Southern Biscuits

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Keto Cheddar Jalapeno Muffins

Keto Cheddar Jalapeno Corn Muffins really pack the flavor and will satisfy your craving for cornbread even though they are completely grain-free.

Course bread

Cuisine Southern

Keyword low carb muffins

Prep Time 15 minutes

Cook Time 30 minutes

Servings 12

Calories 252 kcal

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon erythritol
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 4 large eggs, lightly beaten
• 6 tablespoons butter, melted
• 3/4 cup unsweetened almond milk
• 2 medium to large jalapenos
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese

Instructions

1. Preheat oven to 325 degrees and line a 12-cup muffin pan with liners. (It's best to use silicone liners. These muffins tend to stick to paper liners.)

2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and garlic powder.

3. Add the eggs, butter, and almond milk.

4. Cut 12 thin slices from one of the jalapenos and finely dice the remaining jalapeno.

5. Add the minced jalapeno to the batter along with the cheddar cheese and Pepper Jack cheese. Stir to mix.

6. Divide batter evenly between the 12 muffin cups. Place 1 jalapeno slice on top of each one.

7. Bake for 30 to 35 minutes.

Nutrition Facts

Keto Cheddar Jalapeno Muffins

Amount Per Serving

Calories 252 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 99mg33%

Sodium 284mg12%

Potassium 106mg3%

Carbohydrates 6g2%

Fiber 3g13%

Sugar 1g1%

Protein 10g20%

Vitamin A 408IU8%

Vitamin C 1mg1%

Calcium 202mg20%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from: All Day I Dream About Food

Disclosure: Nutritional info is provided as an estimate only and can vary based on brands of products used, measuring techniques, and cooking methods.

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