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Keto Jalapeno Cheese Bread
Alice

Keto Jalapeno Cheese Bread Recipe

This Keto Jalapeno Cheese Bread is a cheesy, slightly spicy low-carb loaf that satisfies bread cravings while fitting into a keto lifestyle. Soft, savory, and freezer-friendly — it’s perfect for breakfasts, snacks, or a comfort dinner side.
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Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings: 10 slices
Course: Breakfast, Side, Snack
Cuisine: American, Keto, Low-Carb
Calories: 267
Ingredients Method

Ingredients
  

  • 2 cups 192 g almond flour
  • 4 large eggs
  • 4 oz 113 g cream cheese, softened
  • 1½ cups 170 g shredded cheddar cheese
  • 2 tbsp 28 g melted butter
  • 2 fresh jalapeños seeded & finely chopped (~30 g)
  • 1 tsp baking powder
  • 1/2 tsp salt 1/4 tsp black pepper
  • Optional: 1–2 tbsp chopped chives; extra shredded cheddar for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8×4 or 9×5 loaf pan.
  2. Finely dice jalapeños and grate cheddar; set aside.
  3. Whisk 4 eggs in a large bowl until frothy. Add softened cream cheese and beat until smooth. Stir in melted butter.
  4. In a separate bowl, whisk almond flour, baking powder, salt, and pepper.
  5. Fold dry ingredients into wet until combined. Fold in 1½ cups cheddar, jalapeños, and chives (if using). If batter seems too wet, fold in 1 tbsp almond flour.
  6. Spoon batter into prepared pan, smooth top, and sprinkle additional cheddar.
  7. Bake 35–45 minutes until golden and a toothpick comes out with a few moist crumbs. Tent with foil if browning too fast.
  8. Cool 10 minutes in pan, transfer to wire rack, and cool 15–20 minutes before slicing.