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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. | www.farmstmeadchic.com | #keto #lowcarb #glutenfree #grainfree #lowcarbcorncasserole #jalapenocorncasserole #farmsteadchic

Low Carb, Keto Jalapeño Corn Casserole

  • Author: Kristi Barnes
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 24 servings 1x
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American

Description

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!


Scale

Ingredients

  • 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)

Instructions

  • 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 floursea 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.


Notes

This recipe makes a HUGE batch. 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.