KETO Jalapeno Cornbread
From trisha6341 9 years ago
- 25 min to make
- Serves 7
This "mock" cornbread tastes too good to be true! My husband could not tell the difference! This is low carb and gluten free but very rich!
Ingredients
- Preheat oven to 350 shopping list
- 1 cup Bob's Red Mill almond Meal/Flour shopping list
- 2 large eggs shopping list
- 4 oz cream cheese (full fat) shopping list
- 1/2 stick butter, melted shopping list
- 1 tsp baking powder shopping list
- 1 tsp. sweetener (If you like sweet cornbread) shopping list
- 2 tbsp cream* shopping list
- 2 tbsp water* shopping list
- 2 jalapenos, diced shopping list
- 1 small onion, chopped shopping list
- 3/4 cup Mexican blend shredded cheese shopping list
- Few drops corn extract if you have it really make a difference shopping list
- * you can use 4 tbsp half and half shopping list
How to make it
- Saute onion and jalapeno in a little butter or olive oil (about a tbsp will do) till tender, mix dry ingredients and add in wet mixing well. Fold in onions, jalapenos and cheese. Spray nonstick muffin pan with Pam and divide into 7-8 muffins.
- Bake about 15 minutes till golden brown.
People Who Like This Dish 4
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