Jalapeno Cheese Bread

click to enlarge

I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it.  I must say my first experiment turned into a delightfully tasty bread!  For some reason, this bread is better when completely cooled rather than right out of the oven.  Not sure why, but many low-carb baked goods just are!  It’s great on day 2 toasted with butter on top.  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  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 used to buy was Superior Products brand, which I last bought direct from Superior Products.  Sadly they have gone out of business or sold out.  Only places I’ve seen corn flavoring since is either at Superior Products (where I order it and love the flavor) or at Naturesflavors.com (but I haven’t tried their’s yet).

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known Chef George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 5-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order your today at Amazon or here.


1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  selectflavors.com

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.  These can be found at Amazon if you search out “long non-stick loaf pans”.  Wilton® makes one.

click to see in my 4x12" x-long loaf pan

click to see in my 4×12″ x-long loaf pan

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.  This is best cooled and then re-warmed.  See note in red above.

SPECIAL NOTE:  This bread makes an outstanding “Cornbread” Stuffing for your holiday turkey as well, with or without that corn flavoring!

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


60 thoughts on “Jalapeno Cheese Bread

  1. I made this recipe a few years ago, when I first started eating low carb. It had a weird ammonia-like smell when it came out of the oven. It was so unusual that I made the recipe again right away thinking I must have done something wrong, but I got exactly the same result the second time. I’ve been hesitant to try it again, but we really love cornbread dressing for Thanksgiving! Any thoughts on what might have been happening?

    1. That’s why I say to wait until DAY TWO to eat this bread. I’m not sure why the synergy of the ingredients does that, but that disappears on day two………trust me. Make it ahead a couple days (refrigerate) and use it later and you won’t be disappointed.

  2. Made this today, subbed a touch of garlic and sage for jalapeno since didn’t have any. Really good, and completely cooked in thirty minutes. (Thanksgiving stuffing recipe now on the menu, yay!). I’m really impressed, Thank you! …and I sure hope this recipe is in the LCAF books, ‘cause I just ordered the set. (_really_ impressed by this recipe, yes.)

    1. T. or Tbsp. in standard recipe abbreviations means Tablespoon. Acceptable standard for teaspoon abbreviation is either t. or tsp. Hope this helps for both my site and others. 🙂

    1. Well, the cheese in there for flavoring, but also to bind the non-gluten “flour” products together. So to answer your question……..I’m not sure, but my gut feeling is no. You could try it, but that would be an experiment in which bread will come out drier and more crumbly. If you do try it, I’d add another egg to act as a binding agent for the flours.

  3. So, my husband is allergic to coconut. That seems like a very small amount of coconut flour. Is it possible to omit or subsittute??

    1. Wendy, you should be able to use 2 T. unflavored whey protein powder, or 2T. Carbquik, or 2T. Carbalose flour, or 1T. more almond flour+1T more flax meal.

    1. Well, I made some without the flavoring this week to get my Thanksgiving dressing made and in the freezer, and I’ll be honest, it’s not as “cornbread” tasting, as one would expect. Like you, I was out and hadn’t re-ordered yet. The base bread is good without it, but it will lack the cornbread taste if stuffing/dressing is your end product. My batch of dressing came out pretty good, but I concluded I’d have to round me up some more flavoring for my pantry. It’s really your call as to whether you wait to get some or proceed without it, Steve.

    1. Coconut flour is very difficult to cook with requiring much experimentation. It can never be substituted 1 for 1 into a recipe for other flours. It soaks up all moisture like a sponge and your final bread will cook up like a brick you are unable to swallow if you do that. If allergic to nuts, you will have to experiment with it and other alternate flours like whey protein powder, sunflower flour or search out other tried and tested recipes.

    1. From what chatting I’ve done with Paleo folks about sunflower flour, Lori, they tell me it cooks up kind of greenish grey, making their breads sort of visually off-putting. I’ve never baked with it, but see no reason you could not make that sub. But the flavor will dramatically change as well as the appearance. Just so you’re aware of this.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s