Low GI Keto Cheddar Jalapeno Cornbread

The crisp golden crust and moist, fluffy center of this Low-GI Keto cornbread are irresistible. This simple cheddar and jalapeno version is a delicious twist that requires a handful of ingredients and just 30 minutes of your time. Serve it as a side dish at family dinners, gatherings, or holidays.

How are Low-GI Keto recipes different?

When preparing Low Glycemic Keto foods, you need to be aware of all the ingredients’ glycemic indexes. Any value under 55 is considered Low-GI, but keep in mind that not all Low-GI foods are Keto-friendly, and vice versa. This recipe uses ingredients with Low-GI, including almond flour, eggs, butter, cheddar cheese, and fresh jalapeno pepper.

Is cornbread Low-GI?

Traditional cornbread is made with cornmeal, which is high in carbs and has a glycemic index score of 69. This means that cornbread will spike your glucose immediately and knock you out of ketosis. Since cornmeal is not suitable for Low-GI Keto Bread recipes, we use almond flour.

What if you don’t have a cast-iron pan?

Traditionally, cornbread is made in a heavy cast-iron skillet. Because cast iron skillets get really hot and retain heat super well, you'll be able to get a wonderful golden brown crispy crust. To get that crispy crust, you’ll need to preheat your skillet before adding the batter. If you don’t have a cast-iron pan, you can use a metal baking pan or loaf pan, but the final result won’t be the same.

How to store leftovers?

You can store any leftover cornbread in an airtight container and keep it at room temperature for up to a day or 2. To extend its shelf life, keep it in the fridge for up to 5 days.