Keto Cheddar Jalapeno Bread

If you love bread but you are watching your carbs, this keto cheddar jalapeno bread is a great one to try. It is soft, cheesy, and has a nice gentle heat from the jalapenos.

I make this whenever I want something savory to go with soup or eggs. It slices really well once it cools down.

The best part is that it stays completely low carb and keto friendly. That means you can enjoy real bread texture without the wheat flour and all the carbs that come with it.

The sharp cheddar melts into little pockets throughout the loaf, and the green onion adds a fresh touch. Every slice has plenty of flavor.

Let me walk you through how I make it. It is easier than you might think.

Why You’ll Love This Recipe

Bold Savory Flavor – Sharp cheddar, garlic, green onion, and jalapeno bring rich flavor to every slice.

Moist and Tender – Sour cream, eggs, and melted butter give this keto bread a soft, satisfying texture.

Perfectly Cheesy – Plenty of sharp cheddar creates warm, melty cheese pockets throughout the loaf.

Gentle Jalapeno Flavor – Seeded jalapenos add fresh flavor and mild warmth without overwhelming the cheddar.

Recipe Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 4 large Eggs
• 1/3 cup Sour Cream
• 1/4 cup Butter, Melted
• 1 cup Shredded Sharp Cheddar
• 2 Jalapenos, Seeded & Diced
• 2 tbsp Chopped Green Onion

How To Make

Step 1

Preheat the oven to 350 F and line a loaf pan with parchment paper. Whisk the almond flour, coconut flour, baking powder, salt, and garlic powder in a large bowl.

Step 2

In a separate bowl mix the eggs, sour cream, and melted butter until smooth. Pour into the dry ingredients and stir until just combined.

Step 3

Fold in the shredded cheddar, diced jalapenos, and green onion so they are evenly distributed through the batter.

Step 4

Spread the batter into the loaf pan and smooth the top. Bake for 40 to 45 minutes until golden and set in the center.

Step 5

Cool for at least 20 minutes before slicing. The bread stays moist with melty cheese pockets and a gentle jalapeno kick.

Tips

Measure The Flours Carefully

Almond flour and coconut flour absorb moisture very differently, so accurate amounts matter here. Spoon each flour into the measuring cup and level the top instead of packing it down.

Too much coconut flour can make the bread dry and crumbly. For the smoothest texture, break up any flour clumps before mixing in the wet ingredients.

Cool The Melted Butter

Let the melted butter cool for a few minutes before mixing it with the eggs and sour cream. Butter that is very hot can make the egg mixture lumpy.

I recommend whisking the eggs and sour cream first, then slowly mixing in the warm butter. This creates a smooth mixture that blends evenly into the flours.

Prepare The Jalapenos Well

After removing the seeds, dice the jalapenos into small, even pieces. Small pieces spread the flavor throughout the loaf without leaving large, firm sections.

Pat the diced jalapenos dry with a paper towel before adding them. Extra moisture around the peppers can make parts of the bread feel wet or heavy.

More Recipes

• Keto Bacon Cheddar & Chive Muffins
• Keto Cheddar Bay Biscuits
• Keto Cottage Cheese Cornbread
• Keto Garlic Bread Bites
• Keto Jalapeno Popper Bites

Frequently Asked Questions

Can I make this bread less spicy?

Yes. Use one jalapeno instead of two, or choose smaller jalapenos for a milder flavor. Removing all of the seeds and pale inner parts also helps keep the spice level gentle.

You can also replace one jalapeno with extra green onion for more savory flavor without extra spice.