Simple Keto Tex-Mex Cornbread

Simple Keto Tex-Mex Cornbread

Simple Keto Tex-Mex Cornbread

This recipe is designed to teach everyone how to make simple keto Tex-Mex cornbread
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Course: Side Dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 9 slices
Calories: 163kcal


  • 3 whole baby corns I buy the canned baby corn
  • 112 grams coconut flour (1 cup)
  • 15 grams baking powder (1 TBS)
  • 13 grams golden flaxseed meal (2 TBS)
  • 100 grams brown sugar sweetener or granulated sweetener of choice (1/2 cup) adjust to taste I use brown monkfruit sweetener
  • 1/4 tsp salt
  • optional dry seasonings of choice I use 1TBS dry taco seasoning
  • 4 large room temperature eggs
  • 1/2 cup butter, melted and cooled
  • 60 grams room temperature plain yogurt or sour cream (1/4 cup)
  • 1 TBS sweet corn or cornbread extract, optional
  • 2 oz canned diced chilis, drained, adjust to taste
  • 42 grams shredded cheese of choice (1/2 cup) I use a combination of mozzarella and Colby cheese


  • Preheat oven to 350 degrees. Line an 8 x 8-inch cake pan with parchment paper. Allow the paper to hang over the sides for easy removal. Set aside
  • Place the baby corn in a small food processor. Process for 20 to 30 seconds or until mushy and mostly smooth. This should be about 52 grams (1/4 cup) of corn puree. Set aside
  • Sift or whisk all the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until fully combined and all the dry ingredients are moist
  • Stir the butter and yogurt in until fully combined. Add the reserved corn puree and the extract (if using). Stir until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and form into a ball. Massage the dough to make sure the texture is correct. The dough should be smooth and hold its shape well
  • Place dough back into mixing bowl. Fold in the chilis until they are evenly distributed throughout the dough. Gradually fold in the cheese until fully combined and evenly distributed
  • Place dough into prepared cake pan and press the dough evenly throughout the pan. Place in preheated oven. Bake at 350 degrees 30 to 35 minutes or until golden and a tester comes out clean
  • Remove from oven. Allow to cool in pan about 30 minutes or until firm. Once firm, grasp the overhanging parchment paper and carefully remove the bread from the pan. Transfer the bread to a wire rack and allow to cool completely
  • Once cooled cut the bread into desired size slices. Store leftovers in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days


Serving: 1slice | Calories: 163kcal | Carbohydrates: 2.6g | Protein: 4.9g | Fat: 13.9g

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