How to Make Brazilian Cheese Bread – An easy recipe for perfectly crisp on the outside, soft and cheesy on the inside Pão de Queijo. These tasty cheese puffs happen to be low carb, gluten-free, and keto-friendly!

easy brazilian cheese bread recipe pao de queijo

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 of comforting and carb-a-licious dinner and dessert recipes. However, we do love to strike a balance between indulgent and healthy dishes, and therefore like to make good-and-good-for-you snacks to enjoy between those decadent meals.

But just because a recipe is healthy doesn’t mean it can’t be rich, cheesy, and oh-so-satisfying!

Pao de Queijo, or Brazilian 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)-carb and GF-friendly morning or afternoon snack!

hands pulling apart a cheesy baked puff

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 only 8 ingredients that are all lower carb, keto-friendly, and gluten-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 requires 30 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, and freeze half to serve at parties or as enjoy as a reheat-and-go breakfast or anytime snack.

overhead view of puffs on a baking sheet and in a bowl


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 – GF flour that 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
blender with cheese

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 right crisp and gooey-cheesy textures.

First, preheat the oven to 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 until smooth and frothy.

smooth batter in a blender

Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.

Pro Tip: This recipe makes 48 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!

mini muffin tins filled with pao de queijo batter

Bake undisturbed for 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!

puffed pao de queijo in the muffin tin

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. 

up close view of Brazilian cheese bread in a muffin tin

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

side view of a bowl filled with crispy Brazilian cheese puffs

Recipe Variations

  • Make this Pao de Quejo recipe with different 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 with savory 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 ingredients to 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.
overhead close up view of bowl with Brazilian cheese bread

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.

baking sheet close up view with pao de queijo and one opened to show cheesiness

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Easiest Brazilian Cheese Bread (Pao de Queijo) Recipe

Prep Time: 10 minutes
Cook Time: 20 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



  • 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.



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.


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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