Keto Snackz

Name: Jalapeño Popper Protein Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: O Organics Cream Cheese Spread Tub; Sargento Block Cheese Fiesta Pepper Jack Natural Cheese; Wilton Meringue Powder, 4 oz. Egg White Substitute; Talking Rain AQA Water, 9.5 pH; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Hormel Black Label Thin Cut Canadian Bacon; Ortega Jalapenos, Hot, Diced; Loretta Foods Buffalo Ranch Mix

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Jalapeño Popper Protein Bread

Serves 815 mins prep35 mins cook

Say “YUM” if you would eat this Jalapeño Popper Protein Bread 🍞 🧀🥓 What you need: 1 cup egg white powder 1 cup water 1 cup cottage cheese, blended 1 cup shredded cheddar cheese 3/4 cup fully cooked bacon, chopped 1/4 cup diced jalapeños 1 tbsp ranch seasoning How to make it: 1. Preheat your oven to 350°F 2. Mix the egg white powder and water with an electric mixer until stiff peaks form (about 5 minutes) 3. Fold in the blended cottage cheese, cheddar, bacon, jalapeños, and ranch seasoning. 4. Pour it into a greased, parchment-lined loaf pan. Top with some extra cheese and jalapeños. 5. Bake for 30-40 minutes. Let it cool, slice it, and enjoy with cream cheese or anything else you prefer! Pro tip: I’m not sure if this works with regular egg whites, but if someone tries it let me know 👍

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Instructions

1. Preheat your oven to 350°F
2. Mix the egg white powder and water with an electric mixer until stiff peaks form (about 5 minutes)
3. Fold in the blended cottage cheese, cheddar, bacon, jalapeños, and ranch seasoning.
4. Pour it into a greased, parchment-lined loaf pan. Top with some extra cheese and jalapeños. 
5. Bake for 30-40 minutes. Let it cool, slice it, and enjoy with cream cheese or anything else you prefer!

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Keto Snackz

Jalapeño Popper Protein Bread

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