Keto Jalapeño Cheese Bread

4.5 stars, average of 68 ratings

By Lauren Lester, updated August 11 202022
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This keto jalapeño cheese bread is reminiscent of pizza bread! Only requiring one bowl this is an easy low-carb, nut-free bread option to whip up for sandwiches, a snack, or simply a side.

Don’t like jalapeños or making this for the kiddos? Simply leave off the jalapeños or swap them for pepperoni or any other pizza style topping of your choice. This bread is also great when dunked into a bit of marinara or ranch dressing.

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0 days, 0 hours, 15 minutes

Hands-on 5 minutes Overall 20 minutes

Allergy information for Keto Jalapeño Cheese Bread

✔ Gluten free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Nutritional values (per serving)

Net carbs1.5 grams

Protein6.4 grams

Fat5.9 grams

Calories92 kcal

Calories from carbs 7%, protein 30%, fat 63%

Total carbs3.3 gramsFiber1.7 gramsSugars0.9 gramsSaturated fat3 gramsSodium393 mg(17% RDA)Magnesium10 mg(2% RDA)Potassium90 mg(5% EMR)

Ingredients (makes 8 servings)

4 large eggs
2 heaped tbsp full-fat Greek yogurt (60 g/ 2.1 oz)
¹/₃ cup coconut flour (40 g/ 1.4 oz)
2 tbsp whole psyllium husks (8 g/ 0.3 oz)
¹/₂ tsp sea salt
1 tsp gluten-free baking powder
¹/₂ cup shredded sharp cheddar cheese, divided (57 g/ 2 oz)
¹/₄ cup diced pickled jalapeños (28 g/ 1 oz)
few sliced jalapeños for topping (14 g/ 0.5 oz)
Optional: serve with homemade Marinara Sauce or Ranch Dressing

Instructions

Preheat the oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper. In a medium bowl whisk together the eggs and Greek yogurt.
Add coconut flour, psyllium husks, salt and baking powder.
Once smooth stir in half of the shredded cheddar cheese.
Add the diced jalapeños.
Press the dough into a 2.5 cm/ 1 inch thick sphere on the baking sheet. Top with remaining cheese and additional jalapeños if desired.
Bake for 15 minutes or until golden and fluffy. Cut into 8 squares.
Serve warm or let it cool down. Store in an airtight container in the refrigerator for up to 7 days.

Jalapeño Cheese Bread
Step by Step

★★★★★★★★★★

4.5 stars, average of 68 ratings

This low-carb cheese bread is a tasty keto appetizer ready in just 20 minutes. Just like pizza bread and corn bread, it's great when dunked into some homemade marinara sauce or ranch dressing.

Hands on5m

Overall20m

Servings8

Calories92 kcal

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Ingredients

4 large eggs
2 heaped tbsp full-fat Greek yogurt (60 g/ 2.1 oz)
¹/₃ cup coconut flour (40 g/ 1.4 oz)
2 tbsp whole psyllium husks (8 g/ 0.3 oz)
¹/₂ tsp sea salt
1 tsp gluten-free baking powder
¹/₂ cup shredded sharp cheddar cheese, divided (57 g/ 2 oz)
¹/₄ cup diced pickled jalapeños (28 g/ 1 oz)
few sliced jalapeños for topping (14 g/ 0.5 oz)
Optional: serve with homemade Marinara Sauce or Ranch Dressing

Instructions

Preheat the oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper. In a medium bowl whisk together the eggs and Greek yogurt.
Add coconut flour, psyllium husks, salt and baking powder.
Once smooth stir in half of the shredded cheddar cheese.
Add the diced jalapeños.
Press the dough into a 2.5 cm/ 1 inch thick sphere on the baking sheet. Top with remaining cheese and additional jalapeños if desired.
Bake for 15 minutes or until golden and fluffy. Cut into 8 squares.
Serve warm or let it cool down. Store in an airtight container in the refrigerator for up to 7 days.

Nutrition (per serving)

Calories92kcal

Net Carbs1.5g

Carbohydrates3.3g

Protein6.4g

Fat5.9g

Saturated Fat3g

Fiber1.7g

Sugar0.9g

Sodium393mg

Magnesium10mg

Potassium90mg

Detailed nutritional breakdown (per serving)

Net carbs	Protein	Fat	Calories
Total per serving
1.5 g	6.4 g	5.9 g	92 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g	3.1 g	2.4 g	36 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.3 g	0.7 g	0.4 g	7 kcal
Coconut flour, organic
0.5 g	0.9 g	0.8 g	18 kcal
Psyllium husks, whole
0.1 g	0 g	0 g	1 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	1 kcal
Cheddar cheese
0.2 g	1.6 g	2.4 g	29 kcal
Peppers, jalapeno, canned, solids and liquids
0.1 g	0 g	0 g	1 kcal

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Christiana Hancox 4 years ago # Reply

My goodness this is delicious! Was a tad worried when I turned it on to the baking sheet as it really was too wet to pat with my hands as illustrated in the video. But I worried unnecessarily -it turned out perfectly. Fluffy, light and scrumptious! This recipe is a real keeper - thank you!

Martina @ KetoDiet 4 years ago # Reply

Thank you for your lovely feedback! ❤

Nico 5 years ago # Reply

Just curious if this tastes more like a fritatta or more like bread? Either is fine. Just curious. Ty

Martina @ KetoDiet 5 years ago # Reply

I wouldn't say it tastes like frittata but it's not quite like "regular" bread either. It's like a savoury, cheesy corn bread.

Thank u Martina. One other note... In step 5 above i think perhaps thete is a typo? It says this:
" Press the dough into a 2.5 cm/ 1 inch sphere on the baking sheet."
That's a tiny sphere!
And also i love your website and recipes... Thank you so much!

Thank you Nico, you are right, I'll fix that. I think the numbers refer to the thickness and it's not clear from the description.

Diane 5 years ago # Reply

Thank you for this “nut free” bread, it was delicious! It also keeps well in an air-tight container in the fridge and is good re-heated. Yum!

Hi Diane, you may also like these: Fluffy Nut-Free Keto Sunflower Bread
The Best Low-Carb & Paleo Bread - The Ultimate Guide
Nut-Free Keto Buns

Sandy 6 years ago # Reply

This bread is beyond Delish. I made a batch less than an hour ago so I would have it ready thru the week and my family inhaled it. Batch 2 happening now.

Martina @ KetoDiet 6 years ago # Reply

Thank you Sandy, I'm glad you enjoyed!

sue funkey 6 years ago # Reply

why do you need the Psylium husks in this receipt??

Hi Sure, psyllium powder is a great ingredient for keto bread recipes as it makes them fluffy and also improves the texture (they hold better together). I use it in most bread recipes: Ultimate Keto Buns I hope this helps!

Leslie 6 years ago # Reply

Hi, can I use Xanthum Gum instead of the Psyllium? and if so how much Xanthum, please. I have a serious allergy to psyllium.

Hi Leslie, I don't usually use xanthan gum but I'd guess that 1/2 teaspoon should be enough. You may need to add 1-2 tablespoons of coconut flour or flax meal just to make up for the missing psyllium.

Dee 6 years ago # Reply

Is there something to substitute for the yogurt? Thank you.

Sour cream or cream cheese (room temperature so it's easy to mix) will work instead of yogurt.

JR 6 years ago # Reply

Hi!
This looks great. Going to try tomorrow, will report back.
My question is can you freeze some of this "dough", or have you tried?
I'd like to make a double batch and use some down the road just to make it easier for time and clean up.
Thanks-

I wouldn't freeze the dough but I know you can freeze the baked bread. I do that with other keto bread recipes as it keeps the bread fresh. When ready to serve I just defrost it in the oven 😊

BettyAnne 6 years ago # Reply

Can I substitute psyllium husk powder for the whole psyllium husks?

I think that should work, at least it is what I use in other bread recipes. I would just use less, only 1 tablespoon.

Patrick 6 years ago # Reply

Can’t wait to try this. Can you use fresh jalapeños instead of pickled? Thanks!

Yes you can use fresh jalapeños. The only difference is that when I use fresh jalapeños, they usually add more heat. You may need to use less if you don't like it too spicy 😊