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.
Preparation timeHands-on: 5 minutes Overall: 20 minutes
| Total Carbs | 3.3 | grams |
| Fiber | 1.7 | grams |
| Net Carbs | 1.5 | grams |
| Protein | 6.4 | grams |
| Fat | 5.9 | grams |
| of which Saturated | 3 | grams |
| Energy | 92 | kcal |
| Magnesium | 10 | mg (3% RDA) |
| Potassium | 90 | mg (5% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (30%), fat (63%)
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
- Preheat the oven to 190 °C/ 375 °F 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 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. 
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