This keto bacon jalapeno cheddar cornbread is a delicious addition to any number of dishes. It is deliciously keto and with a kick!!
WHAT IS KETO BACON JALAPENO CHEDDAR CORNBREAD?
Bacon jalapeno cheddar cornbread is a variation on normal cornbread, which includes (obviously) jalapeno peppers, crumbled bacon, and cheddar cheese.
This keto cornbread is similar to the original carbohydrate version in texture and taste, but leaves out the high carb elements of cornmeal, milk, and (sometimes) sugar.
Jalapeno cornbread is a great addition to many meals, including any of those Mexican-inspired dishes we all love.
While not overly spicy, this cornbread has a nice “kick” and can be made to have more spice if you desire.
BACON JALAPENO CHEDDAR CORNBREAD INGREDIENTS
To make this delicious, spicy, bacon-filled cornbread, you’ll need to make sure you have the following ingredients on hand.
- 1 cup almond flour
- 4 oz shredded cheddar cheese
- 5 slices of bacon
- 3 jalapeno peppers, diced and seeds removed
- 2 large eggs
- 1/4 cup butter, melted
- 1/4 cup heavy cream
- 2 tsp baking powder
- 1/2 tsp pink Himalayan salt
After you’ve rounded them up, you’re ready to begin!
HOW TO MAKE KETO BACON JALAPENO CHEDDAR CORNBREAD
Begin by preheating your oven to 350°F. Then, cook the bacon in a skillet until crispy; set aside on paper towels to drain, cool.
After the bacon has cooled, crumble into small pieces and set aside.
Mix all dry ingredients together with a whisk in a mixing bowl. Then, thoroughly mix all of the wet ingredients into the dry ingredients.
Using a spoon or other utensil, fold in cheddar cheese, diced jalapeños, and crumbled bacon.
Pour mixture into a 10″ cast iron skillet or other baking container. Read on below for more information about using a different baking dish.
Bake for 30 – 35 minutes or until top is a rich golden.
Use a fork or knife in the center to make sure the cornbread is baked through; remove from oven.
Let cool for approximately 5 minutes before cutting and serving. Enjoy!
CAN I USE COCONUT FLOUR INSTEAD OF ALMOND FLOUR?
For this keto bacon jalapeno cheddar cornbread recipe, no. Coconut flour is a much different flour than almond flour and must be dealt with differently.
If nothing else, coconut flour would not give you the texture of cornbread you expect.
Unless you are a seasoned user of coconut flour (perhaps you are allergic to almonds or nut flours) we highly recommend not trying to use it in this recipe.
STORING BACON JALAPENO CHEDDAR CORNBREAD
Storing this keto bacon jalapeno cheddar cornbread is very simple and easy. Here are two ways you might consider storing this cornbread for several days of delicious eats!
IN THE CAST IRON SKILLET
To store this in the skillet you cook it in, simply cover the top in plastic wrap or aluminum foil. The bread can be stored at room temperature for several days on your countertop or in the microwave.
If you are worried about it staying at room temperature, simply place the covered skillet in the fridge.
If you are using ramekins (discussed below), cover with foil or wrap and leave out or refrigerate.
IN A STORAGE CONTAINER
Alternatively, you can slice the cornbread into slices and place into a glass or plastic storage container. Cover the top and either leave out or refrigerate.
If you use the glass storage/baking dishes (also discussed below) they make the perfect thing to store the bread in and require nothing extra. Put the lid on and you’re good to go!
DO I HAVE TO USE A CAST IRON SKILLET?
No, you certainly don’t have to, but there is something special about cooking cornbread in a cast iron skillet.
You also aren’t bound to using a 10″ skillet, either. If you have a different size on hand, feel free to use it.
If you don’t want to use cast iron, opt for a glass baking dish instead. A glass pie plate or glass storage container will also work well.
Making the cornbread into a smaller size? Read on below about this, which also discusses using smaller dishes to cook the cornbread in.
CAN I USE CORN OR CORNMEAL IN THIS RECIPE?
Woah, now! Slow down! You can’t use either of these ingredients in this recipe. Here’s why…
For starters, corn is not low-carb. A half-cup of corn contains a whopping 21g of carbs, almost an entire days suggested carb intake for anyone eating a low-carb or keto lifestyle.
Corn meals, on top of natural sugars, sometimes include added sugar, bringing the carb count even higher.
Several of our users have commented that they use this corn flavoring in our Keto Southern-Style Cornbread. While this isn’t a bad idea, it is totally up to you if you choose to use this or not for more of a corn taste.
Additionally, there are no nutritional information listed on the bottle and the only ingredient listed is “natural flavors,” whatever that may actually mean.
As always, remember we are all different and artificial ingredients affect us all differently.
CAN I USE BUTTERMILK INSTEAD OF HEAVY CREAM?
There are all kinds of delicious cornbread recipes out there that call for the addition of buttermilk. These recipes also use cornmeal, maybe sugar, and other non-keto ingredients.
Having said that, no, using buttermilk in keto cooking is not permissible.
Mills in any form (skim, 2%, whole, buttermilk, etc.) is neither low-carb nor keto-friendly. Depending on which kind you are looking at, you are looking at at least twelve carbohydrates per cup.
While this might not seem like a lot, these carbs add up significantly when combined with the other ingredients in low-carb and keto recipes.
Though you may be tempted and think “thats not too many carbs,” just do yourself a favor and steer clear of milks.
Use half and half or (preferably) heavy cream only.
MAKING THE BREAD SPICIER…
To make this cornbread spicier, simply leave the seeds in the jalapenos when slicing and adding to the mixture.
While the flesh and skin of the peppers contain spice, the seeds contain a high amount of capsaicin. Capsaicin is what makes spicy things spicy, and therefore, will make the bread have more of a “kick.”
CAN I MAKE THIS INTO SMALLER CORNBREADS INSTEAD OF A LARGE ONE?
Sure! Instead of making one big pan of cornbread, you can make it into smaller batches. How small should you make it? Well, that answer is up to you.
The easiest way to do this is to use ramekins. Ramekins are (generally) made of porcelin and are small dishes used to make a variety of foods.
They are small, easy to work with, and will make perfect miniature cornbreads (or desserts, for that matter).
You can also use small glass baking dishes, such as Pyrex dishes. These are also great for storing the small cornbreads, as you can easily cover them with the container lid and keep them for a few days.
Super easy and super convenient!
- Preheat oven to 350°F
- Cook bacon in a skillet until crispy; set aside on paper towels to drain
- Crumble after cooled
- Mix all dry ingredients together with a whisk in a mixing bowl
- Then, thoroughly mix all of the wet ingredients into the dry ingredients
- Fold in cheddar cheese, diced jalapenos, and crumbled bacon
- Pour mixture into a 10" cast iron skillet
- Bake for 30 - 35 minutes or until top is a rich golden brown
- Use a fork or knife in the center to make sure the cornbread is baked through
- Remove from oven
- Let cool for approximately 5 minutes before cutting and serving
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Nutrition InformationYield 8 Serving Size 1 slice
Amount Per ServingCalories 276 Total Fat 24g Carbohydrates 2g Protein 11g