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).
INGREDIENTS:
1½ c. almond flour
2 T. coconut flour
¼ c. golden flax meal
1 T. baking powder
1 c. shredded hard cheese of your choice (I use cheddar)
1 jalapeno, seeded & chopped
5 eggs, beaten
2 T. coconut oil, melted
2 T. olive oil
1 T. cider vinegar
1 T. + 1 tsp. Fresh Corn flavoring (optional) Source: selectflavors.com
DIRECTIONS: Preheat oven to 350º. Grease a loaf pan well and set aside. I highly recommend using a piece of parchment as well, as mine is inclined to stick on the bottom at times, even in a non-stick pan! 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 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 (40 min for 5×8 standard loaf pan). Ovens vary, so check center with finger and 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 somewhat before slicing. See note in red above. This problem has been resolved by using only baking powder instead of a mixture of soda and powder, as the recipe was originally published.
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
Buttoni's Low-Carb Recipes 
What is the cooking time and temperature for a regular glass bread pan? Thank you
Mary, I’m sorry, but I rarely use glass cookware, so my skill thereto is somewhat limited. I’ve always cooked items in glassware/ceramicware the same as in metal though, with no issues, as a rule. Just keep an eye on it in case your oven cooks a little hot. Happy Thanksgiving to you and your family!
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?
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.
Thank you so much for responding! I’ll be sure to make it ahead this year!
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.)
I’m so glad you liked this! It really does make delicious stuffing! Happy feasting throughout the holidays!
Is T for teaspoon or tablespoon?
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. 🙂
Could I make this without cheese? 😉 (my DH doesn’t do dairy)
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.
I love this bread. I’ve used it twice for stuffing for Thanks giving. I omit the jalapeno
Welcome to the site, Endia. I love to use this recipe that way, best. I’m delighted you like this one. 🙂
So, my husband is allergic to coconut. That seems like a very small amount of coconut flour. Is it possible to omit or subsittute??
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.
Do you have to add the corn flavoring? I don’t have any.
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.
Are you able to use coconut flour only instead of almond flour? Would this change the net carbs at all?
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.
I was wondering if you can use sunflower flour in place of the almond flour.
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.