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 lots of black pepper, it's packed with so much flavor, you won't care. 

Ingredients Keto Jalapeño Popper Bread
  • 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 salt
  • 1/2 c.shredded cheddar
  • 1 jalapeño, thinly sliced

Directions Keto Jalapeño Popper Bread
  • Unwrap string cheese and place on a plate or small baking sheet. Freeze until solid, 4 hours up to overnight.
  • Preheat oven to 400° and line a medium baking sheet with foil. Place bacon in an even layer and sprinkle with Italian seasoning. Bake until slightly crisp but still bendable, 12 to 15 minutes.
  • Remove bacon from oven and let cool slightly. Line a small baking sheet with foil. 
  • Wrap each frozen stick of string cheese with 1 strip bacon. Place on prepared baking sheet and bake until bacon is crisp and string cheese is just starting to melt, 5 to 7 minutes. 
  • Serve with marinara on the side for dipping.

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