Jalapeño Corn Nuggets – Low Carb / Keto
Ingredients
- 1 ½ cups corn kernels fresh, canned, or thawed frozen
- 2 large eggs
- ½ cup shredded cheddar cheese
- 2 tbsp butter melted
- 2 –3 jalapeños finely chopped (seeds removed for milder heat)
- ¼ cup almond flour or all-purpose/coconut flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: 2 tbsp chopped fresh cilantro
- Optional Dipping Sauces: sugar-free ranch keto ketchup, spicy mayo, sour cream
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk eggs, melted butter, and cheese in a large bowl until smooth.
- Fold in corn, jalapeños, and optional cilantro until evenly combined.
- Mix in almond flour, baking powder, garlic powder, onion powder, salt, and pepper until sticky dough forms.
- Scoop and shape dough into 1–1.5 inch nuggets on the prepared sheet.
- Bake 15–20 min until golden and firm; optionally broil 1–2 min for extra crispiness.
- Cool slightly and serve with preferred dipping sauce.
Notes
Pat corn dry to avoid soggy nuggets.
Adjust jalapeños for desired spice; remove seeds for mild heat.
Sharp cheddar adds flavor; pepper jack adds a kick.
Freeze baked nuggets on a tray, then transfer to freezer bag for up to 2 months.
Make-ahead: Shape nuggets and refrigerate up to 24 hours before baking.
Flavor variations: add cumin & chili powder, bacon, herbs, cayenne, or extra cheese.