Home / Recipes / Breakfast / Low GI Keto Cheddar Jalapeno Cornbread
Low GI Keto Cheddar Jalapeno Cornbread
How to Make It
Step 1
Preheat the oven to 400F/200 C and place a cast iron pan inside. Add the eggs to a bowl and add the melted butter. Whisk to combine.
Step 2
Add the almond flour, baking powder, and salt. Whisk to combine. The batter is going to be thick.
Step 3
Slice the jalapeno and add it along with the shredded cheese. Mix using a wooden spoon. Carefully remove the cast iron skillet from the oven.
Step 4
Grease it with the oil and add the batter. Spread the batter using an offset spatula. Return the cast iron skillet to the oven.
Step 5
Bake for 15-20 minutes or until the top is golden brown and an inserted toothpick comes out dry. Remove from the oven and let it cool slightly before slicing.
Step 6
Cut the loaf into 12 squares. Serve warm as a side dish. Store leftovers in an airtight container.
Ingredients
- Raw egg – 3 large
- Melted Butter – 0.25 cup
- Almond flour – 1.25 cup
- Shredded Cheddar – 0.75 cup, grated
- Baking powder – 1 tsp
- Jalapeno peppers – 1 regular – approx 2″ long
- Salt – 0.25 tsp
- Oil – 2 tsp
