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Keto Dutch Oven Jalapeño Cheddar Bread

Liven up your keto diet with this savory and spicy Keto Dutch Oven Jalapeño Cheddar Bread. This easy-to-make bread is low in carbs but high in flavor, with a perfect blend of jalapeño heat and rich cheddar cheese. It's an ideal side dish for any meal or a satisfying snack on its own.
Course Sides
Cuisine American
Keyword Keto Cheddar Bread, Keto Dutch Oven Bread, Keto Jalapeño Cheese Bread, Low Carb Spicy Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 280kcal

Equipment

  • Dutch oven
  • Large mixing bowl
  • Separate bowl for wet ingredients
  • Whisk
  • Spatula
  • Parchment paper
  • Oven mitts
  • Wire rack

Ingredients

  • 2 cups almond flour (224g)
  • 1 tbsp baking powder (14g)
  • ½ tsp salt (2g)
  • ¼ tsp garlic powder (1g)
  • ¼ tsp onion powder (1g)
  • ¼ tsp cayenne pepper (optional) (0.5g)
  • 2 large eggs
  • ½ cup sour cream (120ml)
  • ¼ cup melted unsalted butter (60ml)
  • 1 cup shredded sharp cheddar cheese (113g)
  • ¼ cup diced jalapeños, deseeded (30g)
  • 1 tbsp melted butter for brushing (optional) (15ml)

Instructions

  • Preheat your oven to 350°F (175°C). Place a Dutch oven inside while the oven is heating.
  • In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and cayenne pepper (if using) until well combined.
  • In a separate bowl, beat the eggs, then mix in the sour cream and melted butter until smooth.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Fold in the shredded cheddar cheese and diced jalapeños, ensuring they are evenly distributed throughout the batter.
  • Carefully remove the hot Dutch oven from the oven using oven mitts. Line it with parchment paper for easy removal of the bread.
  • Pour the batter into the Dutch oven and smooth out the top with a spatula.
  • Cover with the lid and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Optional: In the last 10 minutes of baking, remove the lid and brush the top with additional melted butter for a golden crust.
  • Once done, remove the Dutch oven from the oven and let the bread cool for 10 minutes before lifting it out onto a wire rack.
  • Slice and serve warm or at room temperature.

Notes

Removing the seeds from the jalapeños reduces the heat, but if you prefer an extra kick, leave some seeds in.
Ensure the Dutch oven is very hot before adding the batter to help the bread rise and form a crusty exterior.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Calories: 280kcal | Carbohydrates: 6g | Protein: 10g | Fat: 24g | Fiber: 3g | Net Carbs: 3g