Brazilian Cheese Bread Recipe + VIDEO (2024)

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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!

Brazilian Cheese Bread Recipe + VIDEO (1)

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!

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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.

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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 flouraGF flourthat gives the bread a light, crisp texture
  • Whole milkfor the best, richest flavor
  • Eggscreate the perfect puffiness
  • Vegetable oilor preferred neutral tasting oil
  • Sharp cheddar cheesegrated
  • Mozzarella cheesegrated
  • Saltjust a pinch
  • Garlic powderto give the puffs a slightly savory flavor
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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.

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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!

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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!

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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.

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Serve warm, and allow the puffs to cool completely before storing them for later.

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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.
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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?

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  • Sweet Potato Falafel with Tzatziki Sauce

Brazilian Cheese Bread Recipe + VIDEO (12)

Print Recipe

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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 CustomaryMetric

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

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Brazilian Cheese Bread Recipe + VIDEO (2024)

FAQs

Is Brazilian cheese bread supposed to be gooey in the middle? ›

Our Brazilian Cheese Bread is made with tapioca flour, which gives the dough a natural gooey quality even when cooked. This crispy, golden brown crust and soft inside is what has made Brazilian Cheese Bread (pão de queijo) beloved around the world, but we know the distinct texture is not for everyone.

What is the difference between pandebono and pao de queijo? ›

Pao de queijo is made with cassava starch, milk, cheese, eggs and butter or oil, and pandebono is made with corn flour, cassava starch, cheese, eggs, and a little sugar. We've found that pandebono also tastes a little sweeter than pao de queijo, thanks to the sugar.

What is Brazilian cheese bread made of? ›

Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It's made with tapioca flour and a mix of Parmesan and Mozzarella cheeses. One of my favorite things about this recipe is that you make, bake, and then eat them. No yeast.

What is in Brazi Bites Brazilian cheese bread? ›

Tapioca flour, eggs, milk, parmesan cheese (part skimmed cow's milk, cheese cultures, salt, enzymes), high-oleic safflower oil, cheddar cheese (pasteurized milk, cheese cultures & cellulose to prevent caking), filtered water, salt.

What do you eat with Brazilian cheese bread? ›

In Brazil, people traditionally eat pao de queijo for breakfast or as a snack – often with jam, honey or other sweet condiments for breakfast, or with savoury accompaniments and as a side to stew-like dishes.

Why is my Brazilian cheese bread flat? ›

You can make this recipe with different dough consistency: a more runny dough (made with more milk) gives more flat breads but with a more chewy inside; a more thick dough gives more puffed round breads but more dry inside. My dough is a match between the two consistency and it's absolutely my favourite!

Why is my pao de queijo gummy? ›

The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven.

What does pao de queijo mean in English? ›

“Pão de Queijo” means cheese bread in Portuguese and it is pronounced “pown-deh-kay-zho”.

Why is my pao de queijo runny? ›

Troubleshooting Pao de Queijo:

A couple of times out of dozens, I have had my pao de queijo dough turn out too runny to hold its shape when portioning out. I am not sure why this happens occasionally, but the best solution is to cover and refrigerate the dough for a couple of hours to firm up. Don't keep adding flour!

How to heat up Brazilian cheese bread? ›

* Serve warm. These cheese buns freeze well. Thaw at room temperature. Reheat in microwave on 50% power for a warm, stretchy, chewy treat.

Should cheese bread be refrigerated? ›

Refrigerate cheese bread if you need to store it for more than a few days. But be sure to bring it to room temperature before eating, as refrigeration can affect the texture. Freezing is the best long-term storage solution for cheese bread. Wrap individual pieces in plastic wrap and store them in a freezer bag.

What is the national dessert of Brazil? ›

The true Bolo de Rolo consists of the cake or dough that is rolled with a layer of melted guava. What is the national dessert of Brazil? The typical Brazilian dessert, originating from the Pernambuco state is considered as the national dessert of this country by Brazilian law.

What is the new flavor of Brazi Bites? ›

Chosen by Brazi Bites consumers and brand fans via a social media campaign in 2022, the new variety combines the popular everything seasoning with the brand's classic Cheddar and Parmesan cheeses for a crispy on the outside, fluffy on the inside, deliciously addicting bite.

What kind of candy do they eat in Brazil? ›

Gallery
  • Brazilian sweets and desserts.
  • Beijinho.
  • Cajuzinho.
  • Canjica.
  • Cocada.
  • Commercially prepared pé-de-moleque.
  • Quindim.

Why is my bread still gooey in the middle? ›

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

Why is my bread gummy inside? ›

Underbaking: The baking time is too short. This could be a recipe error or timer error. This is the most common cause. Too much wet or liquid ingredients: The recipe contains too much water, milk, eggs, or yogurt.

Why is my bread dough gooey? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

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