Craving a savory, cheesy bread without the carbs? Look no further! This Keto Jalapeno Cheddar Bread is an absolute game-changer. Packed with a spicy kick from jalapenos and loaded with gooey cheddar, it’s the perfect quick and easy bake. Ready in under 30 minutes, this gluten-free bread is fantastic on its own, as a side for soups and chilis, or as the base for a killer low-carb sandwich.
Ingredients
• ¼ cup / 30g diced pickled jalapenos, plus more for topping
• ⅓ cup / 40g psyllium husk powder
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons full-fat yogurt
• 4 large pasteurized eggs, room temperature
• ½ cup / 60g shredded cheddar cheese, divided
Instructions
1. Preheat your oven to 375°F / 190°C. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk the eggs and yogurt together until smooth and well-blended.
3. Add the psyllium husk, baking powder, and sea salt to the wet . Whisk until everything is thoroughly combined and the batter begins to thicken.
4. Fold in the diced jalapenos and half of the shredded cheddar cheese.
5. Transfer the dough to your prepared baking sheet. Using a spatula or your hands, shape it into a 1-inch (2.5 cm) thick oval or rectangle.
6. Sprinkle the top evenly with the remaining cheddar cheese and extra diced jalapenos.
7. Bake for 15 minutes, or until the bread is golden brown and firm to the touch.
8. Remove from the oven and let it cool on the baking sheet for at least 5 minutes before slicing into 8 pieces. Serve warm and enjoy!
Nutritional Information
• Per Serving (1 slice)
• Calories: 104
• Fat: 6.5g
• Protein: 6.3g
• Carbohydrates: 3.5g
• Fiber: 1.3g
• Net Carbs: 2.2g
Pro Tips
• Let the dough rest for 2-3 minutes after mixing. This allows the psyllium husk to fully absorb the liquid, making the dough thicker and easier to shape.
• For an extra crispy cheese topping, switch your oven to the broil setting for the last 1-2 minutes of baking. Keep a close eye on it to prevent burning!
• Don’t have yogurt? You can substitute with an equal amount of full-fat sour cream or cream cheese for a similar tangy flavor and texture.
FAQ
Q: Can I make this keto bread without psyllium husk powder
A: Psyllium husk powder is the key ingredient that gives this bread its structure and chewy, bread-like texture. We do not recommend substituting it, as it is essential for the recipe’s success.
Q: How should I store leftover jalapeno cheddar bread
A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best results, you can gently reheat slices in a toaster oven, air fryer, or microwave before serving.
Q: Can I use fresh jalapenos instead of pickled ones
A: Yes, you can use finely diced fresh jalapenos. Keep in mind that fresh jalapenos will provide a sharper, less tangy heat compared to the acidic kick of pickled jalapenos.
Q: Why is my dough so sticky and hard to shape
A: The dough will be sticky at first. Be sure to follow the pro tip and let the dough rest for 2-3 minutes after mixing. This allows the psyllium husk to absorb the liquid and thicken, making it much easier to handle and shape.
