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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

 

 

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