Jalapeño Cheddar Bread
Jalapeño Cheddar Bread Recipe – Easy, Cheesy & Low-Carb
Prep Time: 15 minutes | Cook Time: 60-70 minutes | Total Time: 1 hour 25 minutes
Servings: 16 | Difficulty: Easy
If you love savory, cheesy, and slightly spicy bread, this homemade Jalapeño Cheddar Bread is for you! Perfect for sandwiches, croutons, casseroles, or as a keto-friendly snack, this bread is packed with sharp cheddar cheese and fresh jalapeños for a bold flavor.
This low-carb, high-protein bread recipe is great for those following a keto, gluten-free, or high-protein diet. Whether you're making it for Cinco de Mayo, brunch, or a cozy dinner, this easy jalapeño cheese bread will impress every bread lover!
Why You’ll Love This Recipe
✅ High-Protein & Low-Carb: Made with whey protein isolate & oat fiber instead of traditional flour.
✅ Gluten-Free Option: No refined wheat flour, making it a great gluten-free bread alternative.
✅ Bold & Flavorful: The perfect blend of sharp cheddar cheese and spicy jalapeños.
✅ Versatile: Enjoy it toasted, as a sandwich base, or even as croutons.
Ingredients for Jalapeño Cheddar Bread 🛒
Wet Ingredients:
12 oz cream cheese (1½ cups), softened
4 large eggs
¼ cup heavy cream
¼ cup unsalted butter, melted but not hot
¼ cup coconut oil, melted but not hot
2 tbsp apple cider vinegar
Dry Ingredients:
1¼ cups whey protein isolate (for high protein, low carb texture)
½ cup oat fiber (for structure & moisture)
2½ tsp baking powder
1 (1¼-ounce) packet active dry yeast (for a light texture)
1 tsp xanthan gum (for elasticity)
¼ tsp baking soda
¼ tsp cream of tartar
¼ tsp salt
Add-Ins:
3 oz sharp cheddar cheese, shredded (about ¾ cup)
2 jalapeño peppers, seeded and chopped
Step-by-Step Instructions 👩🍳
1️⃣ Preheat & Prepare
Preheat oven to 325°F (163°C).
Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
2️⃣ Mix the Wet Ingredients
In a large mixing bowl, blend cream cheese, eggs, heavy cream, butter, coconut oil, and vinegar using a hand mixer or stand mixer until smooth.
3️⃣ Mix the Dry Ingredients
In a separate bowl, whisk together whey protein isolate, oat fiber, baking powder, yeast, xanthan gum, baking soda, cream of tartar, and salt.
4️⃣ Combine & Fold in Cheese and Jalapeños
Sift the dry ingredients into the wet mixture to prevent clumping.
Gently fold in the shredded cheddar cheese and chopped jalapeños. Do not overmix.
5️⃣ Bake the Bread
Pour batter into the prepared loaf pan.
Bake for 60 to 70 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Avoid underbaking, as the bread may sink while cooling.
6️⃣ Cool & Store
Let the bread cool in the pan for at least 15 minutes before slicing.
Store in an airtight container or beeswax food wraps in the refrigerator for up to 1 week.
Serving Ideas & Variations 🍽️
🔥 Spicier Version: Add extra chopped jalapeños or a dash of cayenne pepper.
🧄 Garlic Twist: Mix in roasted garlic for extra depth of flavor.
🌿 Herb-Infused: Add chopped fresh parsley or chives for an herby kick.
Frequently Asked Questions (FAQs) About Jalapeño Cheddar Bread
Is this bread keto-friendly?
Yes! This low-carb jalapeño cheddar bread is keto-approved as it contains whey protein isolate & oat fiber instead of flour.
Can I use different cheese?
Absolutely! Try pepper jack, gouda, or mozzarella for a unique flavor twist.
How do I store this bread?
Store in an airtight container or beeswax bread bag (check-out this website for the wraps Beeswax Wrap Variety Set - Pink | Made in Canada | Nature Bee – NATURE BEE ) in the fridge for up to a week. Reheat slices in the toaster for the best texture.
Can I freeze this bread?
Yes! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight and warm in the oven before serving.
Love this recipe? Share your creations with us on Instagram by tagging @LittleMiddleKitchen! 📸💛