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Low Carb Mexican Cornbread sans Corn


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Rate this recipe 4.8/5 (5 Votes)


  • Base:
  • 1 1/2 lb ground beef
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp minced dried onions
  • 1 tsp garlic salt
  • 1/4 tsp garlic powder
  • 14 oz can diced tomatoes
  • 1 tsp coconut oil
  • 1 green bell pepper
  • 1/2 cup shredded Monterey Jack Cheese
  • Cornbread topping:
  • 1/2 cup coarsely ground almond meal
  • 1/2 cup golden flax meal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tbsp olive oil


Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Brown ground beef, breaking it into small crumbles. Drain fat and place in a medium bowl. Stir in chili powder, cumin, onions, garlic salt and garlic powder. Drain the liquid from the canned tomatoes and stir them into the beef. Place the beef into an 8 inch square baking dish.

Slice the bell pepper into bite sized chunks. Saute in coconut oil 5-7 minutes until soft. Layer the peppers over the beef in the dish. Top with 1/2 cup cheese.

To prepare the bread, combine almond meal, flax meal, baking powder and salt in a medium bowl. Add the eggs, cheese and olive oil. Stir until no large lumps remain. Spread the batter over the meat and topping in the casserole dish. Smooth the top of the batter with a spatula or large spoon until it covers the meat completely and touches the sides. Bake at 350 for 40-45 minutes or until the top is golden and the center is set. Let rest 5-10 minutes before serving. Serves 6.

537 calories 4 g net carbs 33 g fat 43 g protein


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