Easy Cheesy Jalapeño Shortbread (High-Protein)

Savory, buttery, a little spicy — these Cheesy Jalapeño Shortbread bites are turned into a high-protein, low-carb snack that’s perfect with soup, eggs, or as a party appetizer.

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🧀🌶️ Easy Cheesy Jalapeño Shortbread (High-Protein)

✅ Ingredients (makes ~16 squares)

• 1 cup almond flour

• ½ cup unflavored whey protein isolate

• 1 cup reduced-fat shredded cheddar

• 2 tbsp grated parmesan

• 3 tbsp light butter, melted

• 2 tbsp light cream cheese, softened

• 1 large egg

• 1–2 tbsp fresh jalapeño, very finely diced (seeds removed for less heat)

• ½ tsp garlic powder

• ¼ tsp salt

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🔥 Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.

2. Mix almond flour, protein powder, cheddar, parmesan, garlic powder, and salt.

3. Stir in butter, cream cheese, egg, and jalapeño until a thick dough forms.

4. Press evenly into the pan (about ½-inch thick).

5. Bake 14–18 minutes until golden on edges.

6. Cool completely before slicing into squares (this helps it set like shortbread).

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🧮 Nutrition (per square, ~16)

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💡 Tips for Best Texture

• Dice jalapeño very fine so the dough holds together

• Let it cool fully — it firms up as it rests

• For extra crispness, bake 2–3 minutes longer

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🧊 Storage

• Room temp (airtight): 2 days

• Fridge: 5 days

• Freezer: 1 month