Bread,  LC,  Recipes

Jalapeno “Cornbread”

The thing I miss the most on my low carb way of eating is BREAD!!!!!

I’m not positive exactly where I got this recipe, but I’m glad I found it. It’s become my favorite. It’s even good room temp as a snack. Seriously.

I haven’t tried substituting pickled jalapenos, but I think the fresh ones have such a great flavor I’d use fresh. I’m already thinking about the fall and making some LC chili to spoon over one of these babies and top with cheese.

Jalapeno “Cornbread”

Servings 12


  • 2 cups almond flour
  • 2 cups shredded cheddar cheese
  • 2 fresh jalapenos seeded and minced
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup full fat sour cream
  • 1/4 cup melted butter


  1. Preheat oven to 350.
  2. Spray a 9x13-inch baking dish.
  3. Mix all by hand and pour into dish.
  4. Bake 25-30 minutes, or until browned on the edges.
  5. I like mine well cooked on the bottom, so I added an additional 5 minutes. It stays moist, so don't worry.
  6. Cut into 12 pieces. Serve hot with butter.
  7. 2.5 net carbs per serving

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