Cheesy Green Chile Keto Bread
Bring a bold Southwestern twist to your low-carb baking with this irresistibly cheesy green chile keto bread. Using Sonora Keto Bolillo/French Bread Mix as the base, this recipe blends queso Chihuahua and roasted green chiles into a perfectly golden, fluffy loaf that's bursting with flavor. It's incredibly easy to make — simply mix, knead, rest, and bake for a warm, cheesy bread that's keto-friendly and full of character. Enjoy it fresh out of the oven with a pat of butter, or let it cool for a delicious snack later. Perfect as a side dish, a base for sandwiches, or on its own, this bread delivers authentic taste without the carbs.
Ingredients
Ingredients
Net Carbs Breakdown
| Ingredient | Total Carbs (g) | Fiber (g) | Net Carbs (g) |
|---|---|---|---|
| 1 bag of Sonora Keto Bolillo mix | 5.0 | 5.0 | 0.0 |
| 1 egg | 0.0 | 0.0 | 0.0 |
| 1 cup queso Chihuahua | 0.9 | 0.0 | 0.9 |
| 1/2 cup diced roasted green Chile | 0.9 | 0.1 | 0.7 |
| TOTAL PER SERVING | 6.8 | 5.1 | 1.7 |
Detailed Nutrition (Per Serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 233 |
| Total Fat | 14.4g |
| Total Carbohydrates | 6.8g |
| Dietary Fiber | 5.1g |
| Net Carbohydrates | 1.7g |
| Protein | 18.4g |
Instructions
Instructions
- Pour one bag of Sonora Keto Bolillo mix into a bowl.
- Add 3/4 cup warm water, 1 egg, 1 cup queso Chihuahua, and 1/2 cup green chile to the bowl.
- Knead three minutes and then allow dough to rest for 1 hour.
- Bake at 350F for 25 minutes until golden brown.
- Eat warm with butter or let cool and enjoy later!
Frequently Asked Questions
Can I use a different type of cheese instead of queso Chihuahua?
Yes! While queso Chihuahua gives the bread a rich, melty texture and authentic flavor, you can substitute with other mild, meltable cheeses like mozzarella, Monterey Jack, or a mild cheddar. Just make sure to use shredded cheese so it mixes evenly into the dough.
Do I need to roast the green chiles myself?
No — you can use pre-roasted, diced green chiles from a can or jar to save time. If you prefer to roast them yourself, simply blister the skins under a broiler or over an open flame, then peel and dice. Either way, they'll add that signature mild heat and smoky flavor.
How should I store the bread after baking?
Once the bread has cooled completely, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, slice and freeze it, then reheat slices in the oven or toaster for a fresh-baked taste.