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Gluten FreeLow Carb
This cheese jalapeno bread is a moist bread made with Cheddar Cheese and coconut flour. It's a great low carb and gluten free bread.
Sometimes when you are munching a low carb delight such as this cheese jalapeno bread you look back on the old days and do not feel a loss. A recipe that very much like a cheesy pull apart bread but in squares. It was hard not to eat the whole batch in one go. Except that it's very filling as most coconut flour breads are. So I had to pace myself.
I had been thinking about making a cheese jalapeno muffin with one of my coconut flour recipes but then thought about making a bread instead. A baking dish the same size of a brownietin was used as I thought that cutting it into squares would make a change. You could use this mixture in a muffin tin though. As it's so moist I don't think that a bread tin would work though.
Cheese Jalapeno Deliciousness
The leftover pieces were stored in the fridge (I know, shocking there were any leftover!) and we had them the next day, sliced and toasted with some eggs on top. Breakfast heaven! Actually, as I type I think that this would be a great bread to serve for a brunch too.
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Cheese Jalapeno Bread
Angela Coleby
Squares of cheesy jalapeno bread
4.50 from 2 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Bread
Cuisine American
Servings 9 Squares
Calories 137 kcal
Ingredients
- 4 eggs
- ¼ cup butter, unsalted melted
- ⅓ cup coconut flour
- ¼ teaspoon baking powder
- ¼ cup Parmesan cheese grated
- ½ cup Cheddar cheese grated
- 4 jalapeno chillis de-seeded, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Preheat the oven to 200C/400F degrees.
Mix the eggs, butter, pepper and salt and combine well.
Add the coconut flour, garlic powder and baking powder and blend until smooth with no lumps.
Add the Parmesan, Cheddar Cheese and jalapenos and mix well. Season with the pepper to taste.
Grease a baking or brownie tin and line with parchment paper.
Pour the mixture into the tin and smooth evenly.
Sprinkle on some grated cheese if you wish (either Parmesan or Cheddar works well)
Bake for 15-20 minutes until golden and firm.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1SquareCalories: 137kcalCarbohydrates: 4gProtein: 6gFat: 11gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Eileen
My gluten free son loves this bread. Can you freeze it?
Reply
Angela Coleby
Delighted to hear it's enjoyed! I've not tried freezing it but think it should be okay to freeze.
Reply
Ashley
Could I cut up already sliced jalapeños from a jar I bought at the grocery store?
Reply
Angela Coleby
Absolutely! I would think they would add to the flavour too!
Reply
Jrise
Love this bread. It was so tasty. I did use a little more cheddar cheese in the bread. It didn't need water added. Thank you for this yummy recipe.
Reply
Angela Coleby
Delighted you enjoyed it!
Reply
BA Field
Size of “brownie pan”? My family favourite brownie pan is 9x13”.
I like that there are not a lot of strange additives in this recipe and willing to give it a go. A great Focaccia bread substitute would be wonderful.Reply
Angela Coleby
I used a square 8 x 8 pan. Great idea for the foccacia substitute!
Reply
Debbie
In the instructions you say add water. There is no water in the ingredient list. Its in the oven. Hope it comes out right.
Reply
Angela Coleby
It's optional and depends on the mixture. Coconut flour and eggs can vary and sometimes a bit of water is needed.
Reply
Laura
Hi Angela, I just want to let you know while checking out this snack fest hop that we're doing, having pictures of your dish is not only important, but the food must look appetizing, and I must say, all of your recipes look very appealing and makes one want to make that recipe and eat it. So thank you and I plan to make this dish. Take care...
Reply
Angela Coleby
Thank you Laura!
Reply
