Okay guys and gals! If you love cheesy, savory, bakery-style bread but want to keep it keto, you have to try this Keto Cheddar Jalapeño Bread. It’s warm, moist, packed with sharp cheddar, and has the perfect jalapeño kick. This bread is SO good, you’ll want to eat it straight out of the oven! 🔥
How I Made It
I started by preheating my oven to 350°F (175°C) and lining a loaf pan with parchment paper so the bread would lift out easily.
Dry Ingredients
In a large bowl, I whisked together:
2 cups almond flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder (optional, but highly recommended for extra flavor)
Wet Ingredients
In a separate bowl, I whisked:
4 large eggs
I whisked them until slightly frothy, which helps the bread turn out fluffy instead of dense.
Next, I poured the eggs into the dry ingredients, added:
¼ cup melted butter
Then I stirred everything together until the batter became thick and smooth.
Mix-Ins (The Best Part!)
I folded in:
2 cups shredded sharp cheddar cheese
2–3 jalapeños, diced (seeds removed to control the heat)
At this point, the batter already smelled amazing.
Bake
I spread the batter evenly into the prepared loaf pan, smoothed the top, and baked it for 35–40 minutes, until golden brown and a toothpick inserted in the center came out clean.
After baking, I let the bread cool in the pan for 10 minutes, then transferred it to a wire rack to cool completely. This step helps the slices hold together perfectly.
The Result
When I finally sliced into it… WOW.
Cheesy. Soft. Slightly spicy.
Absolutely PERFECT.
This bread is incredible with butter, lightly toasted, or even sliced for a keto sandwich.
Nutrition (Per Slice)
Calories: 210
Fat: 18 g
Protein: 8 g
Total Carbs: 4 g
Fiber: 2 g
Net Carbs: 2 g