Keto Jalapeno Cheddar Cornbread
Other
Ingredients
6 tablespoons butter, melted
⅓ cup heavy cream
3 large eggs
½ cup coconut flour
1 tablespoon sugar substitute
½ teaspoon salt
¼ teaspoon baking soda
1 jalapeno, minced
1/2 cup shredded cheddar
Directions
1. Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray.
2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
3. Add the coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
4. Stir in the jalapeno and cheddar.
5. Spread the mixture into the prepared dish and bake for 15-20 minutes or until the edges are golden and a tester comes out clean.
6. Let cool at least 15 minute before slicing and serving.
Notes
Place jalapeno slices over the top of the bread before baking if you like the look.
Regarding the sweetener: Yes, this cornbread is a bit sweet. If you prefer cornbread that is not sweet, I'd reduce the amount of sweetener to a teaspoon or two. Corn is naturally sweet and I think the sweetener helps give it a more authentic taste, but you can leave it out if you prefer.
Nutrition
Amount Per Serving Calories 196
Total Fat 18g
Saturated Fat 11g
Trans Fat 1g
Unsaturated Fat 5g
Cholesterol 111mg
Sodium 331mg
Carbohydrates 5g
Net Carbohydrates 2g
Fiber 3g
Sugar 1g
Protein 5g