Keto Jalapeño Popper Bread

Keto Jalapeño Popper Bread

If you’ve ever made cloud bread (or our avocado buns), you’ll notice that the ingredients and method here are very similar. Yes, this low-carb recipe is also super airy and not really anything like bread in texture (a common complaint when it comes to all those cloud recipes). BUT, with sharp cheddar, some garlic pepper, sliced jalapeños, and…

recipe image

If you’ve ever made cloud bread (or our avocado buns), you’ll notice that the ingredients and method here are very similar. Yes, this low-carb recipe is also super airy and not really anything like bread in texture (a common complaint when it comes to all those cloud recipes). BUT, with sharp cheddar, some garlic pepper, sliced jalapeños, and lots of black pepper, it’s packed with so much flavor, you won’t care. 

Cal/Serv:
50

Yields:

16


servings

Prep Time:

0

hours

15

mins

Total Time:

0

hours

40

mins

Cooking spray

6


egg whites

3/4
tsp.

cream of tartar

4


egg yolks

1/4


(8-oz.) block cream cheese, softened

1
tsp.

garlic powder

3/4
tsp.

kosher salt

1/2
c.

shredded cheddar

1


jalapeño, thinly sliced

  1. Preheat oven to 300°. Line a large baking sheet with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat egg whites with cream of tartar until stiff peaks form. 
  2. In a separate large bowl using a hand mixer, beat cream cheese, egg yolks, garlic powder, and salt until evenly incorporated. Gently fold in egg whites and cheddar. 
  3. Scoop ¼ cup portions onto prepared sheet, then top each with jalapeño slices. Bake until golden and puffed, about 25 minutes.

Nutrition (per serving): 50 calories, 3 g protein, 1 g carbohydrates, 0 g fiber, 0 g sugar, 3.5 g fat, 2 g saturated fat, 150 mg sodium

Dish, Food, Cuisine, Ingredient, French toast, Baked goods, Texas toast, Breakfast, Toast, Dessert,

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Food Director
Lauren Miyashiro is the Food Director for Delish.com.

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