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Coconut CornBread - Keto is for Soup.

Coconut CornBread - Keto takes 7 minutes to prepare.

Coconut CornBread - Keto takes 15 minutes to cook.

Coconut CornBread - Keto makes 12 servings.

The ingredients for Coconut CornBread - Keto are:

1 oz Cheese, Kraft Pepper Jack
1 oz Cheese - Kroger Sharp Cheddar Cheese
2 tbsp Butter, salted
2 tbsp Whipped Cream, pressurized
4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
2 tbsp *Flax Seed Meal (ground flax)
0.25 tsp Baking Powder
0.13 cup, chopped Jalapeno Peppers
1 large Egg, fresh, whole, raw

Here is how you make Coconut CornBread - Keto:

Melt cheese and butter in the microwave, set aside. Mix all dry ingredients + 1 teaspoon xanthum gum and 2 tsp unflavored geletin, add in egg, peppers, and cream (water is additional moisture needed). Let mixture set for 5 minutes. Spoon into silicon cupcake mold and bake @ 350 for 15 minutes.Serving Size: 12 - small cup cakesNumber of Servings: 12Recipe submitted by SparkPeople user VICKIE11963.

The nutritional information for Coconut CornBread - Keto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 58.9

• Total Fat: 4.6 g
• Cholesterol: 26.0 mg
• Sodium: 85.8 mg
• Total Carbs: 2.4 g
• Dietary Fiber: 1.4 g
• Protein: 2.3 g

The dietary needs meet for Coconut CornBread - Keto is Low Carb