Keto Cheddar Jalapeno Corn Muffins deliver bold flavor and satisfy cornbread cravings while remaining completely grain-free.
I miss bread when I follow a low-carb lifestyle—especially Southern favorites like biscuits and cornbread. Fortunately, you can make keto versions that curb cravings and taste great. These Keto Cheddar Jalapeno Muffins aren’t identical to traditional cornbread in texture, but their flavor is close enough: savory, a little spicy, with a hint of sweetness. They pair well with many dishes, and are especially good alongside a bowl of chili.
Recipe Tips:
- Keto batters tend to stick. Greasing the muffin tin may not be enough and paper liners can tear. Use parchment paper liners or silicone liners for the easiest release.
- Jalapeno amount is a personal choice—add more or less to suit your heat preference.
- A mix of cheddar and Pepper Jack adds a nice kick. If you prefer milder muffins, use all cheddar or cheddar with Monterey Jack.
- For extra savory depth, stir in crumbled cooked bacon.
More Low Carb Bread Recipes:
- Keto Italian Breadsticks
- Low Carb Corn Muffins
- Low Carb Southern Biscuits
Keto Cheddar Jalapeno Muffins
Keto Cheddar Jalapeno Corn Muffins are grain-free and full of savory, spicy flavor—perfect when you want a cornbread-style side without the carbs.
bread
Southern
low carb muffins
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon erythritol (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 4 large eggs lightly beaten
- 6 tablespoons butter melted
- 3/4 cup unsweetened almond milk
- 2 medium to large jalapenos
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Pepper Jack cheese
Instructions
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Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with silicone or parchment liners—silicone is best since these muffins can stick to paper.
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In a large bowl, whisk together almond flour, coconut flour, erythritol (if using), baking powder, salt, and garlic powder.
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Add the eggs, melted butter, and almond milk and mix until combined.
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Slice 12 thin rounds from one jalapeno for topping, then finely dice the remaining jalapeno.
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Fold the minced jalapeno into the batter along with the shredded cheddar and Pepper Jack cheeses.
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Divide the batter evenly among the 12 muffin cups and place one jalapeno slice on top of each.
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Bake for 30–35 minutes, until set and lightly golden. Let cool slightly before removing from the pan.
Adapted from: All Day I Dream About Food
Disclosure: Nutritional info is an estimate and can vary by product brands, measuring methods, and preparation.
Disclosure: This post contains affiliate links.
