Cornbread is a great accompaniment to soups and stews in the winter months. This version uses almond flour and golden flaxseed meal to mimic the hearty texture of cornbread while keeping the carbs low. The addition of sharp cheddar cheese and jalapenos is a twist on traditional recipes but adds great flavor and just a touch of heat. It also makes a perfect side dish for a summer barbecue.
I grate my own cheese straight from a large block. Pre-shredded cheese can be used as well, but many brands add starch to keep the shreds from sticking together. Depending on how much is used this can rack up a lot of hidden carbs. Grating your own takes just a few extra minutes and ensures avoiding any unwanted fillers.
The heat from jalapenos primarily comes from the seeds and membranes inside the pepper. Removing them when chopping keeps the smoky pepper flavor but reduces the spiciness. Be careful when handling any type of pepper, and make sure to wear gloves or wash hands thoroughly before touching skin or eyes.
I add a bit of OOO Flavors Cornbread (Use coupon RULEDME for 15% off) to this recipe as well. It’s a totally optional ingredient and the mini loaves taste great without it, but the flavoring adds an authentic corn flavor that most low-carb recipes lack. The flavoring is a bit pricey, but a little goes a long way and will last a long time in your pantry.
Finally this recipe is written to make 8 mini loaves and the nutrition information is calculated accordingly. They can also be made using a 12 cup muffin pan instead, just reduce the cooking time to about 15-18 minutes and check for doneness before removing from the oven.
Yields 8 servings of Jalapeno Cornbread
The Preparation
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup flaxseed meal
- 2 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup sour cream
- 4 tablespoons butter, melted
- 4 large egg
- 10 drops liquid stevia
- 1 teaspoon sweet corn extract, such as Amoretti
Add-Ins:
- 2 medium jalapeno pepper, deseeded
- 1/2 cup sharp cheddar cheese, grated
The Execution
1. Preheat the oven to 375°F degrees. Prepare a mini loaf pan (8 loaves) by spraying with cooking spray or greasing with butter to prevent sticking.
2. In a large bowl whisk together the dry ingredients including the almond flour, golden flaxseed meal, baking powder and salt.
3. In a separate medium sized bowl whisk together the wet ingredients. Mix the wet and dry ingredients together then fold the diced pepper and grated cheddar cheese into the batter.
4. Spoon the batter evenly into the prepared loaf pan. Top each loaf with a pepper ring to garnish.
5. Bake for 20-22 minutes or until the loaves start to turn golden brown.
6. Cool the loaves in the pan for about 5 minutes and then remove to a wire rack to finish.
This makes a total of 8 servings of Mini Jalapeno Cornbread Loaves. Each serving comes out to be 306 calories, 26.8g fats, 3.6g net carbs, and 11g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1/2 cup flaxseed meal | 278 | 21.8 | 15.1 | 14 | 1 | 9.4 |
| 2 teaspoon baking powder | 5 | 0 | 2.6 | 0 | 2.5 | 0 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 10 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon sweet corn extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2 medium jalapeno pepper | 9 | 0.1 | 2 | 0.8 | 1.1 | 0.3 |
| 1/2 cup sharp cheddar cheese | 251 | 20.7 | 1.3 | 0 | 1.3 | 14.9 |
| Totals | 2477 | 215.9 | 65.3 | 36.7 | 28.6 | 90.7 |
| Per Serving (/8) | 310 | 27 | 8.2 | 4.6 | 3.6 | 11.3 |
Mini Jalapeno Cornbread Loaves
Ingredients
Dry Ingredients:
- 1 ½ cup almond flour
- ½ cup flaxseed meal
- 2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- ½ cup sour cream
- 4 tablespoon butter melted
- 4 large egg
- 10 drop liquid stevia
- 1 teaspoon sweet corn extract such as Amoretti
Add-Ins:
- 2 medium jalapeno pepper deseeded
- ½ cup sharp cheddar cheese grated
Instructions
- Preheat oven to 375F. Grease a mini loaf pan with cooking spray or butter. Gather the ingredients.
- In a large bowl, whisk together the almond flour, golden flaxseed meal, baking powder, and salt.
- In a separate, medium-sized bowl, whisk together the wet ingredients. Combine the wet and dry ingredients well. Fold the diced jalapeño and grated cheddar cheese into the batter.
- Spoon the batter evenly into the prepared loaf pan. Garnish each loaf with a sliced pepper ring, if desired.
- Bake for 20–22 minutes or until golden brown. Let cool in the pan for 5 minutes and remove to a wire rack to finish cooling.
- Serve and enjoy!
This recipe sounds perfect, and I actually have all the ingredients already (minus the extract)! I can’t wait to pair this with some chicken thighs and green beans!
Would love to get some advice/guidance on what I can use instead of Stevia. I am affected by any artificial sweetener including Stevia. I have only been able to use Agave at times but not all recipes take that type of substitute . thanks
The easiest way without adding additional carbs would be to just make this without sweetener. You can add in some more flavor with something like crumbled bacon, or maybe a few tablespoons of cream cheese.
I think the link for Amoretti sweet corn extract is actually going to another product.
Thank you for telling me! I fixed it. 🙂
Oh man, I want to try this, minus the extract.. so expensive!
I think it would still be pretty good! 🙂
Looks delish! Thanks for your hard work in creating this recipie.much appreciated.
The protein per serving is wrong – think it should be 12.something, instead of 22.
You’re right – should be 11.2! Looks like I accidentally type a 4 instead of an 8 when dividing. Thank you!
Oh come on, its $35.00 a bottle for that sweet corn flavoring!! NOT happening! I wish people putting recipes together would realize we’re not all rich and use just BASIC ingredients that we don’t have to special order and pay through the nose for! Shouldnt have even included it in this recipe in my opinion, because typically, the recipes will NOT taste the same without the exact same ingredients shown in recipe, and then we’ve wasted our time AND money to make something we probably won’t enjoy.
Hi Linda, we have over 400 recipes on this site including many other bread type recipes. Many of them do not have special ingredients, or only special ingredients that are standard to most keto kitchens. Sometimes we like to post things that are fun for people who miss something they used to eat and those recipes may have more unusual ingredients.
This particular extract is also available direct from manufacturer for $17.99 (without free 2-day shipping.)
Nature’s flavors also makes a sweet corn flavor for $12.00 that may be similar but we haven’t tested it yet.
Our corndog muffins recipe uses no extract:
https://www.ruled.me/keto-c…
You may also like to try making loaves with that version. (Similar to this recipe but with some additions.)
Ok, thanks Laura for the response. I just followed your link on the recipe which took me to the Amazon page showing the extract priced at $35.00/bottle, way beyond what I would ever spend. Yes, you do have lots of other great recipes on your site as well which I appreciate, just wanted to throw out my “two cents” on this particular one. It does sound delish though!! Keep up the good work!
Linda, I made it without the extract and it was great! Making again this weekend. It’s a pretty good substitute for cornbread – you’ll like it!
Hi Laura, my extract just arrived! I’m brain storming on other ways to use it in. Do you have any other recipes that call for sweet corn extract? I’m thinking mock corn chowder (cauliflower, scant mirepoix, red bell), mock corn pudding (cauliflower, cottage cheese, egg), protein ice cream…
New to Keto and LOVING your recipes! Thanks for your efforts and info!!
Hi Mel! I think this is the first recipe using this extract but there are some other recipes we have that might go really well with it.
Like these corn dog muffins:
https://www.ruled.me/keto-corndog-muffins/
Or these grits could probably taste like a good polenta:
https://www.ruled.me/roasted-mushroom-and-walnut-cauliflower-grits/
There’s also these tortillas:
https://www.ruled.me/low-carb-tortillas/
Not sure how corn will go with those yet but if it made them taste more like corn tortillas I would be so excited.
I love your ideas to make chowder and pudding!
Hi Mel! I think this is the first recipe using this extract but there are some other recipes we have that might go really well with it.
Like these corn dog muffins:
https://www.ruled.me/keto-c…
Or these grits could probably taste like a good polenta:
https://www.ruled.me/roaste…
There’s also these tortillas:
https://www.ruled.me/low-ca…
Not sure how corn will go with those yet but if it made them taste more like corn tortillas I would be so excited.
I love your ideas to make chowder and pudding!
I intend to make this recipe. I don’t want to use almond flour. I want to use coconut flour and wonder how I make the substitution, especially in light of the fact that coconut flour is more absorbable. Should I decrease coconut flour or increase fluid?
I would increase both sour cream and butter, though I’m not sure exact amount needed.
thank you, I’ll try that & report back
I made them today. I doubled the sour cream & butter. They turned out good! But, I didn’t spoon them into the pans, I rolled balls and stuffed them in! They are solid, but tasty. Next time I think I’ll decrease the coconut flour by 1/3. They really are tasty with the sweet corn extract, but I agree with whoever said they’re good without it! It’s nice to have a “bread” with dinner!
I’m so glad it turned out well for you Donna!
I don’t like “sweet” cornbread. Would it be ok to omit the sweeteners altogether?
Sure!
I tried these the other night. It’s getting comfort food season and was craving something to go with the cauliflower/kale soup. They where so good! Even though mine where a little spongy because I had to sub the sour cream for mayonaise. I also didn’t have any liquid sweetener. I just melted some granular stevia in with melted butter. Gonna try this one again. Think this will be a go-to this weekend. Oh! And I bought the extract, yes it is expensive, but I think it’s worth it if you can afford to get it.
I’m so glad to hear that you liked it!
Just want to say that I made this exactly as the recipe is stated (including the extract) and it is DELICIOUS! We pop these in the microwave in the morning, slice it up, and add a little butter for a convenient and tasty breakfast! Thank you guys for all that you do. You make it so easy to be on keto.
Thank you so much! I’m glad you are enjoying it. 🙂
I have made this recipe a couple of times and we really like it. I’ve made it with and without the sweet corn extract. Both ways are delicious.
How would this recipe work to put the dough into a larger pan instead of individual mini loaf pans? Would I just increase the cook time if I put it into a 9 X 9 pan?
I think it will increase the bake time, but I’m not sure how much. I would bake for half an hour then see how done it is, then increase time from there as needed.
Shouldn’t fat per serving be 26.78g? Noticed it when I was recalculating the recipe without the cheese, jalapeno and corn extract.
Yes! Thank you, I probably calculated it with 2 per serving at first then forgot to change one of them >_<
I’m struggling to find whole flax seed, would it make a significant difference to use ground flax seed? Super new to this and never heard of a lot of these ingredients so I hope this isn’t a silly question :)) tried one recipe so far though and it was AMAZING!!!
This calls for flax seed meal. You can substitute ground flax seed with no issues!
Great recipes, but I can’t Pin any of them to Pinterest. I’ve been trying on and off for a couple of weeks.
We’ve had the issue for a while now and finally nailed down the problem. We’re working to fix it and it should be fixed by tomorrow 🙂
I can’t imagine how delicious these are with the extract because they are AMAZING without. And a fix for a comfort food craving. I did 12 muffins with the instructed time and temp and they came out perfect. Thank you for the recipe! https://uploads.disquscdn.c…
is there a conversion for the liquid stevia or whatever? that stuff is nasty to me and havent liked anything ive made when cooking with it. I would prefer to use erythritol??
Yes, you can find it here: https://www.ruled.me/compre…
Thanks. Tried this, followed all directions and the inside was raw. Obviously couldn’t bring myself to try them. If anyone else makes these USE CUPCAKE LINERS. No matter how much you grease or butter, they stick horrible. Digging one out is how I figured out they were raw. I don’t suggest this recipe at all.
Every keto biscuit recipe I have tried has reminded me of the texture of a corn muffin. So I was anxious to try this. A—MAZING! And, yes I did get the Amoretti in order to follow this recipe exactly! Can’t wait to have one again for breakfast tomorrow morning!
So glad you finally found a keto biscuit you love! Thanks for the feedback 🙂
I made these for Thanksgiving and they are DIVINE!!! I love the flaxseed meal, it adds a nice texture and flavor to the recipe. I made smaller muffin sized cornbread and saved some to make a few waffles. I used the waffles for grilled turkey and provolone sandwiches from the Thanksgiving leftovers. Amazing!!! Love love LOVE this recipe!!!