Green Chile Keto Cornbread – A Spicy Low-Carb Twist

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Introduction

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

Overall

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.

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Ingredients

All Ingredients

Nutrition Facts

10 servings per recipe
12 servings of almond flour (1 ½ cups) @ 90 each 108 1080
3 ⅔ servings of green chili (1 can) @ 10 each 3.7 37.04
4 servings of cheddar cheese, shredded (1 cup) @ 110 each 44 440
3 servings of large egg (3 x) @ 60 each 18 180
4 servings of butter, unsalted (4 tbsp) @ 100 each 40 400
12 servings of almond flour (1 ½ cups) @ 8 g each 9.6 g 96 g
4 servings of cheddar cheese, shredded (1 cup) @ 9 g each 3.6 g 36 g
3 servings of large egg (3 x) @ 4 g each 1.2 g 12 g
4 servings of butter, unsalted (4 tbsp) @ 11 g each 4.4 g 44 g
12 servings of almond flour (1 ½ cups) @ 0.5 g each 0.6 g 6 g
4 servings of cheddar cheese, shredded (1 cup) @ 6 g each 2.4 g 24 g
3 servings of large egg (3 x) @ 1.5 g each 0.45 g 4.5 g
4 servings of butter, unsalted (4 tbsp) @ 7 g each 2.8 g 28 g
Trans Fat 0g 0% 0g 0%
4 servings of cheddar cheese, shredded (1 cup) @ 25 mg each 10 mg 100 mg
3 servings of large egg (3 x) @ 210 mg each 63 mg 630 mg
4 servings of butter, unsalted (4 tbsp) @ 30 mg each 12 mg 120 mg
8 servings of baking powder (2 tsp) @ 160 mg each 128 mg 1280 mg
3 ⅔ servings of green chili (1 can) @ 110 mg each 40.74 mg 407.41 mg
4 servings of cheddar cheese, shredded (1 cup) @ 170 mg each 68 mg 680 mg
3 servings of large egg (3 x) @ 70 mg each 21 mg 210 mg
12 servings of almond flour (1 ½ cups) @ 3 g each 3.6 g 36 g
¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each 2.25 g 22.5 g
3 ⅔ servings of green chili (1 can) @ 2 g each 0.74 g 7.41 g
4 servings of cheddar cheese, shredded (1 cup) @ 1 g each 0.4 g 4 g
3 servings of large egg (3 x) @ 0.99 g each 0.3 g 2.97 g
12 servings of almond flour (1 ½ cups) @ 1 g each 1.2 g 12 g
12 servings of almond flour (1 ½ cups) @ 1 g each 1.2 g 12 g
3 ⅔ servings of green chili (1 can) @ 1 g each 0.37 g 3.7 g
¾ serving of lakanto powdered monkfruit sweetener (3 tbsp) @ 30 g each 2.25 g 22.5 g
12 servings of almond flour (1 ½ cups) @ 2 g each 2.4 g 24 g
3 ⅔ servings of green chili (1 can) @ 2 g each 0.74 g 7.41 g
4 servings of cheddar cheese, shredded (1 cup) @ 1 g each 0.4 g 4 g
3 servings of large egg (3 x) @ 0.99 g each 0.3 g 2.97 g
12 servings of almond flour (1 ½ cups) @ 3 g each 3.6 g 36 g
4 servings of cheddar cheese, shredded (1 cup) @ 6 g each 2.4 g 24 g
3 servings of large egg (3 x) @ 6 g each 1.8 g 18 g

Directions

  1. Preheat the oven to 350 degrees.

  2. Add in the dry Ingredients into a bowl

    Add in the almond flour, sugar-free substitute and the baking powder and mix

  3. Next add in the wet ingredients into same bowl

    Add in your green chiles, butter, and eggs

  5. Add in the shredded cheese

  6. Once thoroughly mixed, transfer the contents from the large mixing bowl into a prepared pan or cast iron skillet.

  7. 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.

Notes

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

If you’ve never tried monk fruit 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 varieties of monk fruit 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.