Quick Keto Jalapeno Cheese Bread
Quick Keto Jalapeno Cheese Bread
This recipe is designed to teach everyone how to make quick keto jalapeno cheese bread
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Servings: 12 slices
Ingredients
- 56 grams (1/2 cup) coconut flour
- 10 grams (2 tsp) baking powder
- 9 grams (1 TBS) instant dry yeast, optional for flavor
- optional dry seasonings I used 1 tsp dry Italian seasoning and 1/2 tsp garlic powder
- 226 grams (1 cup) cottage cheese,
- 2 large eggs
- sliced jalapenos
- shredded cheese
Instructions
- Preheat the oven to 375 degrees. Line a 7-inch round cake pan with parchment paper or a silicone baking mat. Set it aside. Sift all the dry ingredients into a large mixer bowl until combined and there are no lumps. Set aside. Combine the cottage cheese and egg in a food processor. Process 20 to 30 seconds or until smooth.
- Take the bowl with the dry ingredients. Turn mixer onto medium-low. Gradually add the wet ingredients to the dry ingredients. Allow the wet and dry ingredients to combine after each addition. Once fully added beat on medium-low for 20 to 30 seconds until a smooth, sticky dough forms.
- If desired fold in some finely chopped jalapenos. Scrape down the sides of the bowl and press the dough to the center of the bowl. Let the dough sit at room temperature for 10 minutes to absorb the extra moisture. After 10 minutes the dough will still be moist but should be able to be handled without sticking to fingers.
- Scoop dough into the prepared cake pan. Press the dough evenly and smoothly throughout the cake pan. Top the dough with some sliced jalapeno rings. Place in the preheated oven. Bake at 375 degrees for 20 to 25 minutes or until golden around the edges and a tester comes out clean.
- Remove the bread from the oven. Allow to cool in the pan at least 15 minutes or until it is firm. Transfer the firm bread to a wire rack. allow to cool before slicing into desired size pieces. (I sliced mine into 12 sticks) Serve warm or at room temperature