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
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.
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
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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.)
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In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and garlic powder.
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Add the eggs, butter, and almond milk.
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Cut 12 thin slices from one of the jalapenos and finely dice the remaining jalapeno.
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Add the minced jalapeno to the batter along with the cheddar cheese and Pepper Jack cheese. Stir to mix.
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Divide batter evenly between the 12 muffin cups. Place 1 jalapeno slice on top of each one.
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Bake for 30 to 35 minutes.
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.
Disclosure: This post contains affiliate links.
Oh my gosh. These are ahhhhazing!!
Make them right now! Paired with Low Carb Crack Chicken Crock Pot Soup and it was super delicious.
Perfect on a cold day! Can’t wait to have these muffins with chili.
I like them better than regular cornbread.
Definitely a keeper 🏅🏆