#ketocornbread

A flavorful keto twist on traditional cornbread, this bacon jalapeno cornbread is savory, spicy, and satisfying. Perfect for a low-carb diet or anytime you're craving a hearty, indulgent treat.

Ingredients: 6 slices bacon, cooked and crumbled. 4 jalapenos, seeded and diced. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsalted butter, melted. 4 large eggs. 1/4 cup sour cream. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup shredded cheddar cheese.

Instructions: Warm the oven up to 175F 350C. Butter a round cake pan that is 9 inches in diameter. In the bottom of the pan, spread out the diced jalapenos and cooked bacon. Melted butter, eggs, sour cream, baking powder, and salt should all be mixed together in a bowl. Mix until it's smooth. Add the shreds of cheddar cheese. Spread the batter out evenly over the bacon and jalapenos in the cake pan. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Looking for the perfect keto-friendly comfort food? 🧀🌶️ This Bacon and Jalapeño Cornbread will spice up your day with a cheesy, savory twist! With only 4g net carbs per serving, it’s a low-carb dream come true! Perfect for pairing with soups, chili, or enjoying on its own. 🥓✨

Don't forget to arrange your jalapeños perfectly for that Instagram-worthy look! 👌🔥 Save this recipe and impress your family with this keto delight.

💬 Tag someone who loves spicy treats or is on a keto journey!

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Enjoy the flavors of traditional cornbread in a grain-free and gluten-free keto version. These muffins are perfect for those following a low-carb or ketogenic diet.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup granulated erythritol or sweetener of choice. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, melted. 4 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup sour cream. 1/4 cup chopped green onions optional. 1/4 cup shredded cheddar cheese optional. 1/4 cup cooked and crumbled bacon optional.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin. Put the erythritol, baking powder, salt, almond flour, and coconut flour in a bowl and mix them together. Melt the butter and add the eggs, almond milk, and sour cream to another bowl. Use a whisk to mix the ingredients well. Mix the dry and wet ingredients together and stir them together until a thick batter forms. If you want to, you can add chopped green onions, shredded cheddar cheese, and cooked bacon before mixing them in. Fill each muffin cup about two thirds of the way to the top with batter. Put the muffins in an oven that has already been heated up. Bake for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. You can eat these tasty grain-free keto cornbread muffins as a snack or side dish. Have fun!