06 Nov Low Carb, Keto Jalapeño Corn Casserole
This Low Carb, Keto Jalapeño Corn Casserole is gluten free, grain free, moist, sweet and fluffy and filled with baby corn, juicy summer squash, fresh jalapeños and creamy cheese and comes out to just over 2 net carbs per serving!
Corn casserole is one of my favorite Thanksgiving dishes! And one I thought I could never recreate low carb. Wrong! This Low Carb, Keto Jalapeño Corn Casserole uses canned baby corn and sweet summer squash to replace whole kernel corn and creamed corn in the traditional recipe and comes out to just over 2 net carbs per serving!
Cornbread mix is replaced with coconut flour, and granulated erythritol gives you that decadent sweetness, while the jalapeños provide a nice kick. Omit the seeds if you don’t like spicy foods.
Monterrey jack cheese, cream cheese and butter ensure the casserole is still moist and tasty even with those sugar-laden ingredients removed.
This recipe makes a HUGE batch. Enough for your whole Thanksgiving, Christmas or other holiday crowd. Twenty-four servings to be exact. I used a 4.5L Corningware dish that measures approximately 11 x 14 x 2.5 inches. If you don’t have a large, very shallow dish like mine, please make sure to split yours into two different dishes or halve the recipe to keep your batter thin. Otherwise, the top and bottom may burn before the casserole sets.
Check your nutrition labels! Make sure you’re getting the cut baby corn that has 3 grams of carbs per can and not 47.
What is your favorite holiday side dish?
Low Carb, Keto Jalapeño Corn Casserole
- nonstick spray for greasing dish
- 8 large eggs
- 1/2 c. heavy whipping cream
- 3 tbsp. butter melted
- 8 oz. cream cheese softened
- 1/2 c. sour cream
- 1 tbsp. baking powder
- 1 c. granulated erythritol
- 3/4 c. coconut flour
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 30 oz. canned cut baby corn drained and diced
- 2 c. yellow squash about 1 large squash, diced
- 3 medium jalapeños finely diced (omit seeds for less heat)
- 2 c. Monterrey jack cheese shredded, separated
- extra fresh jalapeño slices and cilantro for garnish optional
- Preheat oven to 400°F, and grease a 4.5L Corningware dish (see notes) with nonstick spray or butter.
- Add the eggs and heavy cream to a large mixing bowl and whisk well.
- Add the melted butter, cream cheese and sour cream, stirring well until incorporated.
- In a separate mixing bowl, combine the baking powder, granulated erythritol, coconut flour, sea salt and freshly ground black pepper. Mix well.
- Add the bowl of dry ingredients to the egg mixture, stirring until smooth.
- Add the cut baby corn, yellow squash, jalapeños and 1 1/2 cups of the Monterrey Jack cheese. Gently stir.
- Transfer this mixture to the greased 4.5L Corningware dish, and bake for 30 minutes covered.
- Remove cover, sprinkle evenly with remaining cheese, and cook for an additional 15 minutes or until the eggs are set lightly and the top is slightly browned.
- Garnish with fresh jalapeño slices and cilantro if desired.
Don’t forget to Pin this Low Carb, Keto Jalapeño Corn Casserole for later!
Low Carb, Keto Jalapeño Corn Casserole Pin-Worthy Graphic
A Note on Nutrition Facts
I am not a nutritional expert or medical professional. Nutritional information for my recipes are provided as a courtesy and are only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol and monk fruit carbs are not included in the nutritional information as they have been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols. For the most accurate nutritional information, please calculate with your own specific ingredients using a program like Carb Manager or My Fitness Pal.
Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited.
Excerpts and single photos may be used provided full credit is given to www.farmsteadchic.com with a link back to the original content.