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.