Spicy Keto Cheese Bread
Transform your low-carb dining with this bold and flavourful chilli cheese bread that proves keto baking can be anything but bland. Built on a foundation of fine almond flour, this bread gets its personality from a generous helping of mature cheddar and the vibrant heat of fresh bird’s-eye chillies. The crumb stays wonderfully moist thanks to Greek yogurt, while the clever combination of bicarbonate and cream of tartar creates an impressive rise that defies its gluten-free status. Sharp onions melt into the bread’s texture as it bakes, creating layers of savory flavor throughout. Perfect when served hot from the oven with a generous swipe of butter, or toasted until golden for a satisfying breakfast that keeps you within your keto goals.
- Serves: 12 portions
- Serving size: 100g
- Fat: 37 grams
- Saturated fat: 5.3 grams
- Carbohydrates: 5. 2 grams
- Sugar: 3.3 grams
- Sodium: 0.4 grams
- Fiber: 5.7 grams
- Protein: 17 grams

- Almond flour – 500 grams
- Cayenne powder - 1 teaspoon
- Bicarbonate of soda – ½ teaspoon
- Cream of tartar - 1 teaspoon (or 1.5 tsp baking powder)
- Salt to taste
- Large onion – ½ finely chopped
- Hot chillies - Approx 1 tablespoon hot chillis finely chopped ( Birds-eye or similar)
- Mature cheddar – grated - 75 grams
- Greek yoghurt - 60 grams
- Eggs – two large
- Mix all the dry ingredients
- Add cheese, onions, chilli and wet ingredients
- Mix until thoroughly combined
- Spoon into a silicone muffin tray ( makes 12 )
- Bake 20 mins at 180 degrees Celsius until browned
- Remove from oven and serve
Keywords: Chilli, cheese and onion bread