Jalapeño Almond Bread

First thing’s first. I just received my fourth wedding invitation for this year. I know I am coming to the age where everyone I know is getting married but I never expected to have four weddings for eight wonderful people just this year! I can’t believe it! The problem is that Genesis and I are under or straight-up unemployed. We have my cousin’s wedding in April, my childhood friend Helen’s in June in the Yukon, my dearest friend Katie’s wedding in Banff in July, and my high-school twin is getting married to her long-time amazing partner in August in Saskatoon. I wish I could attend them all, but that would require one of us to be on Air Canada’s payroll. Alas, we will figure it out, but I am fairly sure I am going to miss a few important events this year.

Anyway, on this beautiful sunny day I decided to make some hearty chili and a really tasty jalapeño almond bread that has all the characteristics of cornbread but with a bit more texture. The meal was super filling and I know it would satisfy even the most carby of carb lovers. I munched down a ton of the chili and happily munched on the almond bread between/with bites. I am going to experiment with a few different versions of this because it came out so beautifully. I suspect I could make a sweeter version of it that uses cream cheese and some cinnamon, maybe even a swirl of chocolate. Hmm weekend-testing ideas!


Give it a try and let me know if you make any tweaks. Feel free to add or reduce the number of jalapeños as needed, I would’ve been happy with another one in there because at this time in the season, jalapeños are on the mild side. If you are not a fan of the spice, sub in a few chopped green onions, some finely chopped red peppers, or even some diced ham!

Jalapeño Almond Bread

Recipe very lightly adapted from Reddit user grossitsrachel (who I can only assume is not actually gross)


  • 2 cups almond flour
  • 2 cup cheddar cheese, shredded
  • 2 jalapeños, finely diced
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup butter, melted


  1. Heat your oven to 350°F. Grease a 9- x 13-inch glass baking dish. You can also halve the recipe and prepare an 8- x 8-inch baking dish.
  2. In a large bowl toss together the cheese, almond flour, jalapeños, baking powder, and salt.
  3. In another bowl whisk together the wet ingredients.
  4. Add the wet ingredients to the dry, stirring until well combined.
  5. Pour (or glob) the batter into the baking dish, spreading evenly.
  6. Bake for 20-25 minutes, until the edges begin to brown.
  7. Allow to cool for a couple minutes before cutting and serving.
Dry and wet, ready to mingle.

Dry and wet, ready to mingle.

Prebaking, smoothed into the dish.

Prebaking, smoothed into the dish.



56 thoughts on “Jalapeño Almond Bread

  1. Beautiful recipe! Made it for a chili dinner meal prep! Will be highlight off this week! Freezing boxes of 1 serving paleo chiili, sauteed kale and your fab mexican almond…will tell you how it reheats! Great share, thank you!

  2. Just made this fantastic bread! I’ve been craving bread lately and so thankful I came across this. I’m not a fan of jalapeno so I substituted 1 TBSP of minced garlic. Wowzers…it tastes just like the cheddar biscuits from Red Lobster. My husband thought it was great also. I made half the recipe and used 2 eggs…turned out great. Thanks again!!

  3. I’m excited to try this! Then I’m going to try to turn it into broccoli cornbread. My Granny from Baton Rouge used to make it. It had cottage cheese, onion, butter, eggs, and 2 jiffy cornbread mixes. I’m betting I could get it pretty close! Thanks for the recipe!

  4. I have a recipe I used to make for Broccoli Cheese Cornbread. I may try adapting this since I no longer eat cornbread or wheat. I used a cup of habanero cheddar cheese in place of one cup of cheddar in my cornbread, and didn’t put in any jalapenos. So may try that technique as well. I have been wanting a starting point, so thank you for giving me that much! If I find my experiment works, I’ll let you know.

    • Hi Reese, great question. I love coconut flour, but it is significantly different from almond. The coconut flour will absorb the liquid in the recipe at an incredible rate. That said, if you try it, I recommend the following adjustments: 1 1/2 cups coconut flour with an additional egg and extra 1/4 cup sour cream. Let me know how it goes!

      • I made this today using coconut flour with the suggestions you recommended. Unfortunately this was not a big hit. I’m anxious to try it with the almond flour though.

  5. Would this be okay to freeze. I am the only one that eats THM in my house and I don’t want to make it all for me and it go bad. Thank you so much for your reply!!

    • Good question! I think it would be fine to freeze, though it might reheat at a slightly different texture, it should still be good. If you are planning on freezing them, maybe try spooning the batter into muffin tins and baking them that way instead to make more freezer-friendly bites

    • Hey Kim,

      That is more like real flour than almond flour. It may take a slightly different amount, and the texture will definitely be different, but its worth a try! I’d try it at the current amount and see which direction you may want to adjust it. The 1 for 1 batch may be drier than with the almond flour, but you will have to try to see! Good luck!

    • It would likely change the texture somewhat, but I am not super familiar with corn flour. I would give it a try, and see what the texture is, and adjust from there. It is certainly possible!

    • Hi Betsy,

      You absolutely can! They are just to add a little something zippy! Maybe throw in a couple extra tablespoons of cheese to replace the peppers.

  6. I made them and they came out fabulous – – and they freeze well. We can now have cornbread with our chili once again thanks to you and your recipe!

    • I entered the recipe into My Fitness Pal, now as I haven’t made it yet I was unsure of how many serves, I put down 12 serves and that came out to per serve

      269 calories
      23.7 g Fat
      2.9b Carbs
      11.4g Protein

    • I was thinking you could use salt free butter and sub the sourcream for Greek yogurt (and omit the cheese) Then you could add you own flavours (like cinnamon and some sweetener) You could probably add some cream cheese too!

  7. I made this tonight with Italian cheese and no jalapeños. Then when it came out of the oven I topped it with melted garlic butter tasted just like Red Lobster garlic biscuits.

  8. This is my favorite low carb recipe. I make 1/2 of it and add pork skins and a tiny bit of almond milk to make it taste like crackling cornbread. Everyone loves it even the ones that aren’t on a low carb diet. Thank you so much for sharing this recipe.

  9. I’ve made this many, many times since I found your recipe and absolutely love it. The only addition I make is adding a few Tbsp erythritol/stevia sweetener. The Mexican jalapeño cornbread I grew up on was made with a can of cream style corn so adding just a bit of sweetener makes it taste like the old recipe. Thanks!

  10. Made this without the peppers, but added a little Cajun seasoning for flavor. It was very good! Thanks so much for the recipe.

  11. Just made these and they are seriously good! I didn’t actually have jalapenos so I added 1 tsp creole seasoning to spice it up! I plan to use your recipe modle to make a few other flavored breads! Thanks so much!

  12. Loved this. Put chopped green peppers in half for my kids and diced jalepenos for us. I ommited one of the eggs as a lot of people on Pinterest complained it was to “eggy”, I added an extra 2 T of sour cream to make up for the missing egg liquid. Soo good!!!

  13. I made a couple of adjustments to give a little more cornbread texture. I used 1/2 cup panko pork skins, 1/2 almond meal and one cup almond flour. I baked in a cast iron skillet that I coated with bacon grease. Yummy

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