Keto Bacon Jalapeno Cheddar Cornbread

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

1. Preheat oven to 350°F
2. Cook bacon in a skillet until crispy; set aside on paper towels to drain
3. Crumble after the bacon has cooled cooled
4. Mix all dry ingredients together with a whisk in a mixing bowl
5. Then, thoroughly mix all of the wet ingredients into the dry ingredients
6. Fold in cheddar cheese, diced jalapenos, and crumbled bacon
7. Pour mixture into a 10″ cast iron skillet
8. Bake for 30 – 35 minutes or until the top is a rich golden brown
9. Use a fork or knife in the center to make sure the cornbread is baked through
10. Remove from oven
11. Let cool for approximately 5 minutes before cutting and serving
12. 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 is 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 “that’s not too many carbs,” just do yourself a favor and steer clear of milk.

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 porcelain 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!

TOOLS USED TO MAKE JALAPENO CORNBREAD

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

• Cast Iron Skillet – Cast iron cookware is some of the most versatile yet durable cookware on the planet. A cast-iron skillet provides more depth than comparable cookware, allowing for plenty of room to stir and cook. Ten inches is a great size, too, and is the size we recommend in a lot of our recipes that utilize cast iron cookware. If you don’t have a piece of cast iron, why not invest in one?

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