Green Chile Keto Cornbread – A Spicy Low-Carb Twist


Green chili cornbread is a beloved Southwest dish with roots in Mexico and the American Southwest. It dates back to the Spanish Colonial era where it was enjoyed for centuries by lovers of spice. Our keto recipe uses the same key ingredient – the green Anaheim chiles, also known as California green chiles. These chilies are of the mild variety and find ideal growing conditions in farms scattered along the crest of Northern New Mexico.

Although cornbread is traditionally high in carbs–you can thank the whole milk and flour– it easily adapts to the keto diet with a few simple tweaks. This keto-friendly sibling is tempting and doesn’t skimp on the full-bodied flavor of its heavy-carbed brother. We simply cannot wait to sink our teeth into this delicious buttery cornbread recipe, read on if you can’t too! 

Key Ingredients – What You Need To Know

  1. Baking Powder – An essential that acts as a leavening agent to help the cornbread mix rise and have a light, airy texture. As we cook a lot, it often a surprise when realize we’ve run out of baking powder mid recipe. If you find yourself in the same predicament, opt for baking soda and an acid such as lemon juice or vinegar. This combination agitates the cornbread mix to rise to that coveted fluff of cornbread-y goodness.
    Tip: When making green chili cornbread, it’s important to use quality baking powder and measure it accurately. Too much baking powder will cause your green chile cornbread to be overly bitter or gummy.
  2. Green ChiliesGreen chiles are what make this cornbread recipe a hit. Bringing their signature heat and flavor, Anaheim green chiles bring a balanced flavor that can be adjusted up or down. For this recipe, we use canned green chiles as that is what we had on hand. That said, using fresh green chiles is the best way to enjoy its bold flavor. Don’t believe me? Many green chile varieties have unique notes of sweetness and smokiness that add depth and complexity to your green chile cornbread.
    Tip: When using canned green chilies, drain and rinse them first to remove excess oil or spices on them. This exercise ensures a smooth green chili flavor without unnecessary bitterness or saltiness.
  3. Cheese – Without cheese you’re eating cornbread with no life. Cheese gives green chili cornbread its signature creamy texture with a beautiful dairy finish. Cheddar cheese is the most commonly used for this variant of cornbread however other cheeses such as Monterey Jack and pepper jack cheese, can also be used instead.
    Tip: Want to impress your next dinner guest? Consider using two types of cheeses – one mild and one sharp. This adds a subtle complexity to the green chili cornbread without going overboard.
  4. ButterThis brings together the symphony of flavors while keeping the cornbread moist. Using melted butter is vital as it becomes easier to incorporate into other wet ingredients. If you don’t have or use butter: try the following:
    • Avocado oil – is a great choice. It’s adds a nutty flavor and cooks up nicely, adding both moistness and richness to the green chili cornbread.
    • Coconut oil – is another option. It adds a subtle sweetness of coconut to the green chili cornbread
    • Margarine – made with plant-based oils such as sunflower, safflower, and/or soybean oil, margarine has a neutral flavor that works as a butter substitute. I would use margarine only if you want to reduce your saturated fat intake or follow a vegan alternative.
    • Olive oil – can also be used, but should be used in moderation as it leaves behind a strong flavor that could easily overpower the green chili cornbread.
  5. EggsThis serve as the binding agent holding all ingredients together. They bind with the cornbread batter to give it structure. While in the oven, egg proteins coagulate, giving your cornbread a tender crumb.
    Tip: Vegans looking to substitute eggs in a pinch can use “flax egg,” which is made by mixing ground flaxseeds with water. To make a flax egg, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let the mixture sit for a few minutes to thicken. The results creates “flax egg” which is suitable as a replacement for a large egg. This is an area where we find better substitutes in store. JUST Egg Replacer and Bob’s Red Mill Egg Replacer are two excellent egg replacements. Both work exceptionally well for this recipe.
  6. Almond FlourAn ideal and versatile flour that makes many keto pastries possible. One serving of almond flour contains roughly 160 calories, 6 grams of carbohydrates, and 6 grams of protein. While almond flour is relatively low in carbohydrates compared to other types of flour, we caution remembering it isn’t a zero-carb food. Moderation, as with all things, is the key spice of life.
0.0(not rated)

40 minutes

10 servings


1 ½ Almond flour
3 Tbsp. Lakanto Sugar Free Powdered Monkfruit Sweetener with Erythritol
2 tsp. Baking powder
1 Can diced green chiliss
1 C. Shredded cheddar cheese
3 Large eggs
4 Tbsp. Butter melted
Salt to taste
Nutritional Information
222 Calories
18g Total Fat
7g Net Carbs
8g Protein


Preheat the oven to 350 degrees. 
Add in the dry Ingredients into a bowl
Add in the almond flour, sugar free substitute and the baking powder and mix
Next add in the wet ingredients into same bowl
Add in your green chiles, butter, and eggs
Add in the shredded cheese
Once thoroughly mixed, transfer the contents from the large mixing bowl into a prepared pan or cast iron skillet.
Bake Green Chili Cornbread In Pan or Cast Iron Skillet
Pour batter into a Spray nonstick cooking spray to your prepared pan or cast iron skillet. Bake cornbread batter for 25 to 30 minutes until browned and cooked through. That’s it! You are now ready to serve.


Sugar Free Substitute
Sugar browns the cornbread mix and balances the spices of the chiles and cheese. We use Lakanto Sugar Free Powdered Monkfruit Sweetener with Erythritol. Lakanto is our first choice to sweeten our keto recipes. Of all keto friendly sweeteners we've ever tried, Monkfruit is so far ahead of the rest and it's not even close. Monkfruit does away with the off-putting aftertaste in traditional sweetness, it is glycemic, completely natural, and works perfectly in all sweet keto recipes.

If you’ve never tried monkfruit before or if you're looking to restock your supply, visit Lakanto’s website and use our code “BUTTERTOGETHER” at checkout to save 20% off of your entire purchase. This code is good for all of varieties of monkfruit and Lakanto's selection of keto products. Using the code helps us bring recipes like this to you and also helps you save. We think of it as a win-win answer to inflation.


This is a delicious and unique dish that can be enjoyed by keto dieters and non-keto dieters alike. While it may seem like an intimidating recipe, with the right ingredients and tips, it’s easy to prepare. So don’t hesitate to give cornbread a try.

Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know your thoughts in the comments! We love hearing from you!

You can also share it on Instagram and use the hashtag #buttertogetherkitchen, for a chance to feature you on our page.