This keto green chile cornbread is incredibly moist and delicious! The addition of green chiles and shredded cheese makes this cornbread shine!
With just 10 minutes of prep time, this keto green chili cornbread is a quick, easy, and delicious low carb bread choice. It’s the perfect side to serve with anything from soup and chili to burgers and steaks! It’s also a great side to bring to parties and get togethers of all kinds.
Let’s talk about the dry ingredients that go into this cornbread!
The main dry ingredient for this cornbread is almond flour. Using almond flour keeps the carb count low but adds nice taste and texture to this bread. When you buy your almond flour, you’ll want to make sure you’re getting almond flour, which is made from blanched almonds and is ground fine and not almond meal, which is typically made from unblanched almonds and is much coarser. To our flour, we add a little keto powdered sugar. This cornbread has just a touch of sweetness. If you prefer a sweeter cornbread, you can add a tablespoon or two more of powdered sugar. We then add baking powder to help create a light and fluffy cornbread. The addition of just a little salt is all that’s needed to perfectly enhance the flavors in this cornbread.
What other ingredients go into this keto green chile cornbread?
We add eggs to our cornbread which contributes to it coming out moist and fluffy, and they help bind everything together. They also add flavor and color to our cornbread. We then add melted butter which gives our cornbread an awesome buttery taste and helps to make this cornbread so incredibly moist. Our secret ingredient in this cornbread is the addition of sweet corn extract. Yes, there is such a thing! And yes, it gives this cornbread amazing flavor. If you can’t find sweet corn extract, I recommend substituting with butter extract. I added diced green chiles, which are usually Anaheim chiles and are fairly mild. If you’d like a spicier cornbread, you could substitute with diced jalapenos. For my cheese, I used shredded colby jack, but cheddar would also be a great choice. For the best results, I recommend buying a block of cheese and grating it yourself.
How can I serve this keto green chile cornbread?
You have some awesome low carb options for serving this cornbread. It makes for a great quick and easy snack; and it’s perfect to bring when you’re traveling. You can also serve this cornbread with a soup and salad meal. It pairs well with all kinds of meats, everything from burgers and brats to steaks and seafood dishes. Some other ideas for serving this cornbread include serving it with meatloaf, meatballs, sausage and peppers, grilled meats, pulled chicken, pulled pork, and most any kind of keto casserole. You can also serve this cornbread with all your favorite Mexican dishes or even as a delicious breakfast addition. It’s also a great choice to bring to barbecues, parties, and potlucks. One of the most popular options for serving cornbread is as a side for chili! Yum!
Need some keto chili dishes to serve with this cornbread? Here are a few I think you’ll enjoy!
Helpful Hints:
*If you don’t have sweet corn extract, I recommend substituting with butter extract.
*This is a mild cornbread, but if you want a spicier cornbread, you can use diced jalapenos in place of the diced green chiles.
Main Kitchen Equipment and Utensils:
- 8×8 inch baking dish
- Small mixing bowl
- Measuring spoons
- Medium mixing bowl
Splash of Encouragement:
***But You are the same, And Your years will have no end. Psalm 102:27***
Keto Green Chile Cornbread
This keto green chile cornbread is incredibly moist and delicious! The addition of green chiles and shredded cheese makes this cornbread shine!
Ingredients
- 1½ cups almond flour
- 1 tablespoon powdered sugar substitute (Swerve)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs
- 4 tablespoons butter, melted
- 1 teaspoon sweet corn extract
- 1 (4 ounce) can diced green chiles, drained
- 1 cup shredded colby jack cheese
Instructions
1. Preheat oven to 350 degrees.
2. Line an 8x8 inch square baking dish on the bottom and up sides with parchment paper. Set aside.
3. In a small bowl, add almond flour, powdered sugar, baking powder, and salt. Stir to combine. Set aside.
4. In a medium mixing bowl, add eggs. Stir or whisk eggs until lightly beaten. Add dry ingredients and stir to combine.
5. Add melted butter and sweet corn extract. Stir until all ingredients are combined. Add green chiles and shredded cheese. Stir to combine.
6. Pour mixture into prepared baking dish. Bake for 25-30 minutes, or until toothpick comes out clean.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 97mgSodium: 235mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 9g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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