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How to Make Brazilian Cheese Bread– An easy recipe for perfectly crisp on the outside, soft andcheesyon the inside Pão de Queijo. These tasty cheese puffs happen to below carb, gluten-free, and keto-friendly!
Who loves low-carb snacks?We do!
Our family doesn’t adhere to a strict gluten-free, keto, or low-carb diet. As you might have noticed, we tend to make a lot ofcomfortingandcarb-a-liciousdinner anddessertrecipes. However, wedolove to strike a balance between indulgent and healthy dishes, and therefore like to makegood-and-good-for-yousnacks to enjoy between those decadent meals.
But just because a recipe is healthy doesn’t mean it can’t be rich, cheesy, andoh-so-satisfying!
Pao de Queijo, orBrazilian Cheese Bread, is an addictive street food that is popular in Brazil. And it’s not hard to see why! These little cheese puffs have the consistency of a savory beignet, with a cheesy stretch in the middle.
They can be made simply with cheese, or loaded with savory fillings or fruity jam. Either way, these tasty cheese puffs are perfect to enjoy as a low(ish)-carband GF-friendlymorning or afternoon snack!
Perfect Pao de Queijo
Light, fluffy, crispy on the outside, and gooey on the inside Brazilian cheese puffs are fantastic to make in a large batch and keep on hand for those snack attacks.
They’re made with only8 ingredientsthat are alllower carb, keto-friendly,andgluten-free. So while Pao de Queijo tastes incredibly rich and “naughty,” they are actually quite simple and healthy!
This easy recipe for crunchy, cheesy, and tender Brazilian cheese bread only requires30 minutes to make. We use a blender to quickly whip up the batter, then simply pour it into mini muffin tins and bake to perfection.
Double the recipe to make a bunch of these little beauties, andfreeze halfto serve at parties or as enjoy as a reheat-and-go breakfast or anytime snack.
Ingredients
In case you didn’t catch this at the beginning of this post, these Brazilian cheese bread puffs are gluten-free, keto-friendly, and fabulously lower carb than most breads.
For this easy Pao de Queijo recipe you need:
- Tapioca flour–aGF flourthat gives the bread a light, crisp texture
- Whole milk–for the best, richest flavor
- Eggs–create the perfect puffiness
- Vegetable oil–or preferred neutral tasting oil
- Sharp cheddar cheese–grated
- Mozzarella cheese–grated
- Salt–just a pinch
- Garlic powder–to give the puffs a slightly savory flavor
How to Make the Easiest Brazilian Cheese Bread Recipe
Using a blender makes this a nearly foolproof recipe. It gets all of the ingredients thoroughly combined to create a smooth batter, which is essential for getting the rightcrisp and gooey-cheesytextures.
First,preheat the ovento 400 degrees F. Set out several mini muffin pans. Spray them generously with nonstick cooking spray, or brush them generously with oil.
Combine all the ingredients in a blender. Cover and puree untilsmooth and frothy.
Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.
Pro Tip:This recipe makes48 cheese puffs/cheese rolls, so you can work in batches if you only have one or two mini muffin pans. Or use larger pans to double and triple the recipe for parties!
Bakeundisturbedfor 19-20 minutes until golden and puffed. Keep a close eye on them so the Pao de Queijo doesn’t get too browned or burned.
Get the Complete (Printable) Brazilian Cheese Bread Recipe + VIDEO Below. Enjoy!
If you need to repeat with the remaining batter, blend the batter for another 30 seconds to create additional froth before re-spraying and refilling the pans.
Serve warm, and allow the puffs to cool completely before storing them for later.
Recipe Variations
- Make this Pao de Quejo recipe withdifferent cheeses: pepper jack or Monterey jack will give a nice bit of heat to the puffs! Some parmesan cheese will give it a nice bite.
- Stuff the Brazilian cheese bread withsavory fillings, like cooked sausage or chorizo, or even herbs (like rosemary). Make the filling in advance and cool slightly. Once you’ve poured the batter into the muffin tins, then add a teaspoon of the savory filling to the center of each muffin cup.
- As-is this recipe makes approximately 48 cheese puffs.Double the ingredientsto make 96 bites for a crowd or to freeze for later. Scrape the sides of the blender with a soft spatula to get more of the wet dough mixture.
Frequently Asked Questions
Can Pao de Queijo be made ahead?
Absolutely! These chewy cheese puffs freeze very well. Let them cool completely before storing them in an airtight freezer-safe zipper bag. Keep in the freezer for up to 3 months.
How do you reheat leftover Brazilian cheese puffs?
Thaw frozen cheese bread in the fridge overnight. To reheat, place the puffs on a baking sheet and bake for 5 minutes in a 350-degree preheated oven. Or reheat them in the air fryer!
What do you serve with Brazilian cheese bread?
While these yummy puffs are great to eat on their own, they also pair wonderfully with savory dips, hot sauce, and/or fruity jams.
How long do leftovers keep well?
These homemade cheese puffs will keep well for up to 4 days. Store them in an airtight container and keep them at room temperature, away from moisture.
Looking for More Delicious (And Healthy) Snack Recipes?
- Healthy Baked Carrot Chips
- Low Carb Supreme Pizza Cups
- Keto Almond Flour Crackers
- The Best Cloud Bread Recipe
- Sweet Potato Falafel with Tzatziki Sauce
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Easiest Brazilian Cheese Bread (Pao de Queijo) Recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
An easy recipe for perfectly crisp on the outside, soft and cheesy on the inside Pao de Queijo. These tasty cheese puffs happen to be low carb, gluten free and keto friendly!
Servings: 48 bites
Ingredients
US Customary – Metric
- 2 cups tapioca flour
- 1 cup whole milk
- 2 large eggs
- 1/3 cup vegetable oil avocado oil or light olive oil
- ½ cup shredded sharp cheddar cheese
- ½ cups shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon garlic powder
Instructions
Preheat the oven to 400 degrees F. Set out several mini muffin pans. Spray them generously with nonstick cooking spray. (Or brush generously with oil.)
In a blender, combine all the ingredients. Cover and puree until smooth and frothy.
Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.
Bake undisturbed for 19-20 minutes until golden and puffed.
If you needed to repeat with the remaining batter, puree the batter another 30 seconds to create additional froth before re-spraying and refilling the pans. Serve warm.
Video
Notes
Store cooled Brazilian cheese bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
You can place the cheese puffs on a baking sheet and reheat all of them later, if needed. 350 degrees for 5 minutes.
Nutrition
Serving: 1puff, Calories: 44kcal, Carbohydrates: 5g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 68mg, Potassium: 13mg, Fiber: 1g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
Course: Appetizer, Bread, Breakfast, Snack
Cuisine: Brazilian, South American
Author: Sommer Collier
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