Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Servings: 8

Nutritional Info (Per Serving):

104 Cal | 6.5 g Fat | 6.3 g Protein | 3.5 g Carb | 1.3 g Fiber | 2.2 g Net Carb

Ingredients:

¼ cup / 30 grams diced jalapeno pickles and more for topping 1/3 cup / 40 grams psyllium husk

1 teaspoon baking powder

½ teaspoon of sea salt

2 tablespoons yogurt, full-fat

4 pasteurized eggs, at room temperature

½ cup / 60 grams shredded cheddar cheese, divided Directions:

  1. Switch on the oven, then set it to 375°�r cF / 190°C and let it preheat.
  2. Meanwhile, take a large mixing bowl, crack eggs in it, add yogurt and then whisk until just blended.
  3. Add flour, salt, baking powder, and husk, whisk until well combined and then fold in jalapeno pepper and half of the cheese until combined.
  4. Take a large baking sheet, line it with parchment paper, place prepared dough on it, spread it into a 1-inch / 2.5 cm thick oval and sprinkle remaining cheese and some more jalapeno on top.
  5. Place the baking sheet into the oven and then bake it for 15

minutes until thoroughly cooked.

  1. When done, remove the baking sheet from the oven, let the bread cool for 5 minutes and then cut it into eight squares.
  2. Serve straight away.