Keto Jalapeño Cheddar Cornbread Muffins
A low-carb, grain-free twist on classic cornbread muffins, packed with sharp cheddar cheese and spicy jalapeños for a savory, satisfying side dish or snack.
Ingredients
- 2 1/2 Cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large eggs, beaten
- 8 ounces fat-free plain Greek yogurt
- 1/2 Cup chopped pickled jalapeños
- 1 Cup shredded sharp cheddar cheese
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a muffin tin with liners and spray with cooking spray.Mix Dry Ingredients: Combine almond flour, baking soda, salt, and pepper in a bowl.Combine Wet Ingredients: Add beaten eggs, Greek yogurt, jalapeños, and cheese. Mix until uniform.Bake: Scoop batter into muffin cups (¾ full). Top with extra cheese/jalapeño if desired. Bake 20-25 min until golden and a toothpick comes out clean.
Notes
- Storage: Refrigerate for up to 1 week or freeze for longer shelf life.
- Substitutions: Use fresh jalapeños (adjust heat by removing seeds) or swap Greek yogurt for sour cream.