Skip to content
Jalapeño Popper Bread

Jalapeño Popper Bread

Ingredients and Directions:

12 ounces of cream cheese, room temp

1/2 cup butter, room temp

1/4 cup heavy whipping cream, room temp

4 room temp eggs

2 jalapeño chopped (de-seeded if you don't want it spicy)

3/4 cup shredded cheddar cheese 

2 tbsp apple cider vinegar 

1 1/4 cup plain whey protein isolate

1 scoop TeamKeto unflavored C8

1 scoop TeamKeto unflavored Collagen

1/2 cup oat fiber

1 packet dry active yeast (for flavor)

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp garlic powder

1/4 tsp cream of tarter 

1/4 tsp of salt

Pre-heat oven to 325°. In a bowl add all dry ingredients and mix. In a separate bowl cream butter and cream cheese. Once fluffy, add in heavy whipping cream. Once well-combined add in eggs and apple cider vinegar mix until frothy and fully incorporated. Slowly mix in dry ingredients. Once well-combined fold in cheese and jalapeños. Pour into a greased loaf pan. Bake at 325° for 65 minutes until tooth pick comes out clean and golden on top. Allow it to cool for 30 mins before slicing or it will deflate. 

Makes 12 slices

Macros per slice: 258 cal, 25g fat, 9g protein, 1 net carb




Get 100+ of our best keto recipes, 6-Weeks of Daily Proven Meal Plans, and next-level coaching in our 6-Week TeamKeto Challenge.

Older Post
Newer Post


  • Really ready to try this out

    Melanie Carter
  • It sounds real good I would like more recipes

  • Looking forward to the recipes.


Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Added to cart