Preparation time: 30 minutes

Cooking time: 65 minutes

Total time: 95 minutes

Servings: 10

Nutritional Info (Per Serving):

142 Cal | 11.1 g Fat | 3.8 g Protein | 5.5 g Carb | 5.4 g Fiber | 0.1 g Net Carb

Ingredients:

½ cup / 50 grams oat fiber

¼ teaspoon salt

3 tablespoons psyllium husk

½ tablespoon baking powder

1 tablespoon apple cider vinegar

2 pasteurized eggs, at room temperature

1 cup / 200 grams cream cheese, softened ¼ cup / 50 ml boiling water

Directions:

1. Switch on the oven, then set it to 300°F / 150°C and let it preheat.
2. Meanwhile, take a large mixing bowl, crack eggs in it, beat in salt by using an immersion blender and then beat in cream cheese until smooth.
3. Take a separate large mixing bowl, place oat fiber in it, and then stir in the husk, and baking powder until mixed.
4. Pour flour mixture into the egg mixture, stir until well combined, whisk in vinegar and water until incorporate and let the mixture sit for 20 minutes.
5. Then transfer the dough to a clean working space, shape it into a loaf, sprinkle with some oat fiber, and make some cuts with a knife throughout the loaf.
6. Place the loaf into a baking sheet and then bake it for 60 to 65

minutes until the top has turned golden brown and bread passes the toothpick test; toothpick will come out clean from the bread when cooked.

7. When done, remove the pan from the oven, let the bread cool in the pan for 10 minutes, then lift it out and cool the bread completely on a wire rack for 30 minutes or until ready to serve.
8. When ready to eat, cut bread into eight slices and then serve.