The thing I miss the most on my low carb way of eating is BREAD!!!!!
I’m not positive exactly where I got this recipe, but I’m glad I found it. It’s become my favorite. It’s even good room temp as a snack. Seriously.
I haven’t tried substituting pickled jalapenos, but I think the fresh ones have such a great flavor I’d use fresh. I’m already thinking about the fall and making some LC chili to spoon over one of these babies and top with cheese.
- 2 cups almond flour
- 2 cups shredded cheddar cheese
- 2 fresh jalapenos seeded and minced
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup full fat sour cream
- 1/4 cup melted butter
Preheat oven to 350.
Spray a 9x13-inch baking dish.
Mix all by hand and pour into dish.
Bake 25-30 minutes, or until browned on the edges.
I like mine well cooked on the bottom, so I added an additional 5 minutes. It stays moist, so don't worry.
Cut into 12 pieces. Serve hot with butter.
2.5 net carbs per serving