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/
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.
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)
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