Keto Jalapeno Cheese Bread Rolls

This Keto bread recipe is made with plenty of shredded cheese and diced spicy jalapeno. The result is a Keto cheese bread that is nicely crusty with browned cheese and spicy pepper flavors. These cheese bread rolls are excellent paired with a salad or smeared with full-fat cream cheese for a snack. They store well in the freezer too, so if you are the only low carb person in the house, you can have a stash of great spicy Keto bread on hand.

How long does this bread last?

This bread has a very high moisture content. Please enjoy the bread within two days if stored at room temperature. If you do not consume it within that time frame, freeze the slices of bread for up to three months. Microwave the slices to reheat them.

Can I use other peppers?

Yes! Feel free to use a spicier pepper like a serrano or even canned chipotle peppers. If you like the flavor of peppers but need a milder one, use a poblano or anaheim pepper.

What other kinds of cheese can I use?

Feel free to use any shredded cheese in replacement for the Chihuahua cheese. If you can't find Chihuahua cheese, mozzarella cheese is very similar. Other good options are shredded pepper jack cheese, sharp cheddar, and Colby Jack. You could also try to use block cheese cut into a small dice.

Serving suggestions

If you are a cheese lover, you will love our Keto Vegetable Cream Cheese:

https://www.carbmanager.com/recipe-detail/ug:2d78743396cc4ce8b20fe6af595620b2/keto-vegetable-cream-cheese-spread

Net Carbs

2.5 g
Fiber

9.4 g
Total Carbs

12 g
Protein

11.1 g
Fats

15.8 g

226 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Almond flour

1.25 cup
Psyllium Husk Powder

5 tbsp
Coarse Kosher Salt

1 tsp
Baking powder

1 tsp
Mozzarella cheese

2 cup, grated
Jalapeno peppers, raw

1 regular - approx 2" long
Egg whites

3 large
Boiling water

1 cup
Apple cider vinegar

2 tsp

Step 1

Preheat the oven to 350 F. Combine the almond flour, psyllium husk powder, kosher salt, baking powder, jalapeno, and shredded cheese in the bowl of a stand mixer fitted with a paddle attachment. Add the egg whites. Mix well using a paddle attachment. It may take a minute for the mixture to come together.
Step 2

Combine the apple cider vinegar and boiling water. Slowly add the hot water into the bread mixture as the paddle is turning. Beat the mixture on a medium speed until the water is absorbed.
Step 3

Divide the dough into eight equal portions. Wet your hands and roll them each into a ball. Place them onto a parchment-lined baking sheet. Then bake them for 50-55 minutes until puffed and do not deflate as they exit the oven.