Cheddar Jalapeño Keto Cornbread

Step 1

Preheat oven to 350F.

Step 2

Whisk all the dry ingredients together in a bowl and set aside.  In a separate bowl, add the eggs, sour cream, swerve and butter, then mix to combine.  Add in the jalapeño peppers, cheddar cheese and baby corn.

Step 3

Mix in the dry ingredients, just until combined.  Pour the mixture into an 8 X 8 glass or ceramic baking dish that's been sprayed with nonstick spray.

Step 4

Optional: Top with the thinly sliced jalapeño pepper rings.   Bake for 40-45 minutes or until a toothpick, when inserted, comes out clean. Store leftovers in the fridge for several days or freeze.  It thaws and reheats perfectly!