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I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it. Today’s first attempt turned into a delightfully tasty bread! I find this bread is better on day 2 than right out of the oven. Not sure why, but it just is! This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase. It is suitable for Primal diners, if you eat occasional cheese. This will make up nicely as muffins, as the crust is very nice on this bread. Leftovers make an outstanding cornbread stuffing, too!! Muffins will only take about 15-20 minutes to cook. I chose to use fresh jalapeno, but will try my next batch using pickled jalapenos to see which I like best. Those that like their jalapeno bread “hotter” may want to use 2 jalapenos. My husband and I don’t like it too hot. 
The corn flavoring I buy is Superior Products brand, which I last bought direct from Superior Products. I can vouch that this flavoring is outstanding! But the only place I’m finding their products now is on this website. Scroll down to “Fresh Corn” on this page : http://www.selectflavors.com/individual-flavors/
INGREDIENTS:
1½ c. almond flour
2 T. coconut flour
¼ c. golden flax meal
1 3/4 tsp. baking soda
1 c. grated cheese
1 jalapeno, seeded, finely chopped (fresh or pickled, your choice)
5 eggs, beaten
2 T. coconut oil, melted
2 T. olive oil
1 T. cider vinegar
1 T. corn flavoring (omit if Primal or Paleo)
DIRECTIONS: Preheat oven to 350º. Lightly grease a loaf pan and set aside. I use a non-standard size non-stick loaf pan that is 4½” wide, 2½” deep and 10″ long.
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Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside. Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend. Add all liquid ingredients to the mixing bowl and stir to blend. Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes. Ovens vary, so check with toothpick test. Remove and cool in pan a few minutes. Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.
SPECIAL NOTE: I took 1/2 of this loaf, crumbled it up, added my usual cornbread stuffing ingredients and some homemade chicken broth and made THE VERY BEST low-carb stuffing to date for my Christmas turkey dinner this year. It was super good in my stuffing!
NUTRITIONAL INFO: Makes 10 large slices, each contains: (calculated using 1 c. cheese only)
242 calories
21 g fat
6.2 g carbs, 3.2 g fiber, 3.0 g NET CARBS
9.95 g protein
386 mg sodium
85 mg potassium
18% RDA Vitamin B12, 11% calcium, 19% iron, 17% phosphorous, 16% riboflavin, 19% selenium
I was wondering which of your recipes you feel is the best tasting for a sandwich bread?
Sorry I completely missed this inquiry, GD. If you want the most honest answer, some of the breads I made early on, when I was still using Carbquick, were my best sandwich breads, probably this one: http://buttoni.wordpress.com/2012/01/19/peggys-sliced-bread/
Now, since I’ve dropped all traces of wheat/soy from my diet, I’d have to say this is the bread I bake most often for a sandwich: http://buttoni.wordpress.com/2012/09/02/peggys-individual-white-bread/
Peggy this looks great and I’m so happy it doesn’t contain soy! This past summer we’ve discovered that I have to be careful with wheat products and soy is taboo! This looks wonderful and can’t wait to try out the recipe!
Wishing you the best for the New Year! Love, Kim
HI Kim!! Nice of you to stop by! You’re gonna love this recipe, girlfriend. Not only is it good made this way, but I took the 2/3 of the loaf I had leftover after initial sampling and crumbled it into medium chunks for an absolutely DELICIOUS stuffing for my Christmas dinner. Best LC stuffing I’ve made to date, too! Couldn’t even taste the jalapeno or cheese in the stuffing, either. I’m going to try it as an onion-dill version and a black olive bread next time.
Hope your low-carbing is going well (aren’t you at goal now?) and that you and your family have a great 2013, too!
Looks good! Happy New Year, my friend.
I didn’t see bacon in the list of ingredients. How much do we use? I assume you pre-cook it. This looks yummy. Do you think a 4 x 8 loaf pan will work?
Oops! My bad. Just delete the sentence in the directions about bacon. There’s no bacon in this version of my bread (though it might indeed be good in it
). When I copied the directions from the other bread recipe this evolved from I failed to delete that sentence with the bacon reference. Sorry ’bout that, Karen.
I think the 4×8 loaf pan will work, but yours will, of course, rise much higher than mine did. Or you could use an 8×8 square pan and cut it into different shaped slices or squares. Hope you like this!
WOW!! That looks delicious!! I can’t wait to try it. Thanks for sharing
Always a pleasure, Marissa. Hope you like it!