Preheat your oven to 350°F / 175°C.
Grease a 4x4-inch / 10x10 cm baking dish with avocado oil or butter. 2.
In a large bowl, whisk together the almond flour, oat fiber, baking powder, baking soda, salt, and erythritol until well combined. 3.
In a separate medium bowl, whisk the egg and egg yolk with the sour cream and melted butter until the mixture is smooth. 4.
Stir the shredded cheddar cheese and the chopped jalapeños into the wet mixture. 5.
Pour the wet into the bowl of dry .
Stir gently until just combined—be careful not to overmix. 6. Spoon the batter into the prepared baking dish and spread it into an even layer.
Arrange the jalapeño rings on top. 7.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 8.
Remove the dish from the oven and let the bread cool in the pan for at least 10 minutes. Lift it out, cut into eight squares, and serve warm.
Do not overmix the batter when you combine the wet and dry .
Mix just until you no longer see streaks of flour to ensure a tender, not tough, crumb.
