Description
This Keto Jalapeño Cheddar Flatbread is perfect for dipping, as a sandwich base, or enjoyed as a quick low-carb snack. Ready in just 20 minutes and completely gluten-free.
Ingredients
1 cup shredded cheddar cheese
1 egg
2 tbsp almond flour
1 small jalapeño, finely chopped (seeds removed for less heat)
¼ tsp garlic powder
Pinch of salt
Optional Toppings: extra shredded cheddar, sliced jalapeños, or Parmesan
Instructions
Preheat & Prep – Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix the Dough – In a bowl, combine shredded cheddar, egg, almond flour, jalapeño, garlic powder, and salt. Stir until fully mixed.
Shape the Flatbread – Spread the mixture into a thin rectangle (¼-inch thick). Top with extra cheese or jalapeños if desired.
Bake – Bake for 12–15 minutes, or until golden brown and edges are crisp. For extra crunch, broil 1–2 minutes.
Cool & Serve – Let cool slightly before slicing into strips or wedges. Serve warm.
Notes
For extra flavor, swap cheddar with pepper jack or add fresh herbs.
Store leftovers in an airtight container in the fridge for 3 days. Reheat in a toaster or oven for best texture.
For a nut-free option, replace almond flour with 1 tbsp coconut flour.
- Prep Time: 5 minutes
- Cook Time: 12–15 minutes