Cheesy Low Carb Keto Cornbread with Jalapenos
Ingredients
The cornbread
-
1
cup
white cheddar cheese (or part skim mozzarella)
-
2
cups
almond flour
-
¼
cup
cream cheese, softened
-
3
large
eggs
-
1
tablespoon
baking powder (or 1 ½ teaspoon baking soda)
-
½
teaspoon
sweet corn extract
-
⅛
teaspoon
salt
-
1
tablespoon
butter for the skillet
The jalapenos
Instructions
- Preheat the oven to 350°F and butter an 8-inch cast iron skillet.
- Slice the jalapeno into thin rounds.
- Add all cornbread ingredients to a food processor and blend until a sticky dough forms.
- Spread the dough into the prepared skillet and top with jalapeno slices.
- Bake for 25-30 minutes until lightly browned.
- Let cool for 10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
254
Total fat
20.4g
Total carbohydrates
5.2g
Total protein
13.7g
Sodium
355mg
Cholesterol
125mg
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