Preheat the oven to 375ºF and grease a round 8-inch metal baking pan. Set a small ovenproof ramekin upside down in the center and grease the sides of the ramekin as well.
In a medium bowl, whisk together the coconut flour, whey protein, baking powder, garlic powder, and salt.
In a large microwave safe bowl, melt the cheese on high in 30 second increments until well melted and you can stir it together.
Working quickly, cover the cheese with the coconut flour mixture, and add the eggs, sour cream, and half of the jalapeno. Use a silicone spatula to stir everything together, kneading the mixture hard against the side of the bowl with the spatula until mostly uniform.
Use wet hands to roll the dough into scant 1-inch balls, and place them in the prepared baking pan. Sprinkle with the remaining jalapeno.
In a small bowl, mix the melted butter and garlic. Drizzle over the bread. Bake 20 to 25 minutes, until the bread is golden brown and the top is just firm to the touch.
Remove and let cool at least 20 minutes. Loosen the ramekin in the center and remove.
Notes
Storage Information: Store the bread, tightly wrapped, on the counter for up to 3 days or in the fridge for up to a week.