10-Minute Pressure Cooker Flaky Peruvian Aji Keto Cheese Bread
This innovative keto-friendly bread uses a pressure cooker to create a uniquely flaky, cheesy texture inspired by Peruvian Aji Amarillo flavors, ready in just 10 minutes of cook time. It's a perfect low-carb, gluten-free alternative for those missing bread on a ketogenic diet.
Ingredients
Ingredients
- 1.5 cup almond flour fine blanched
- 0.5 cup shredded mozzarella cheese full-fat, low-moisture
- 2 tbsp cream cheese softened
- 1 large egg room temperature
- 1 tsp aji amarillo paste or substitute with turmeric and paprika for color
- 1 tsp baking powder gluten-free
- 0.5 tsp salt
- 1 tbsp olive oil for greasing
Notes
Storage: Store cooled bread in an airtight container in the refrigerator for up to 5 days. Reheat slices in a toaster or air fryer for 2-3 minutes to restore flakiness. Make-Ahead: The dough can be shaped and stored in the refrigerator for up to 24 hours before cooking. Add 2 minutes to the cook time if cooking from cold. Variations: For a spicier kick, add 1/4 tsp of cayenne pepper to the dry ingredients. Substitute aji amarillo paste with 1/2 tsp turmeric and 1/2 tsp paprika for a similar color profile. Serving Suggestions: Serve warm with butter, cream cheese, or as a side to Peruvian-style grilled chicken or beef. This bread is excellent for dipping in low-carb soups or stews.