Jalapeno Popper Flatbread

Jalapeno Popper Flatbread 1 egg whole 1 egg white 3 oz softened cream cheese (divided) pinch of salt 2 2/3 tsp Psyllium Husk powder 1 1/2 slices bacon - crumbled Jalapeno slices - chopped (approximately 10 slices) Monteray Jack cheese shredded, just a few tablespoons sprinkled Preheat oven to 300° In a mixing bowl, combine eggs, 1/2 of the cream cheese and salt. With a hand mixer, mix until all the cream cheese lumps are gone. Add the psyllium husk powder 1 tsp at a time while continuing to mix. Let the batter sit for 5 minutes or so to thicken. Line a sheet cake pan (large) with parchment paper and scoop out the batter in the middle of the sheet. Cover batter with a new sheet of parchment paper. Using a rolling pin or your hands, spread the batter into a rectangle approximately 12" x 16". Bake for 10-12 minutes. Remove from oven and let cool. Remove the top layer of parchment paper. Dollop the remaining cream cheese onto flatbread and spread a very thin layer as evenly as possible. Sprinkle the chopped jalapenos over the cream cheese, add the bacon crumbles and sprinkle the Monteray Jack cheese on top. Return to oven and turn on the broiler, let the cheese melt and bubble. Remove from oven. Cool and slice with a pizza cutter into 20 squares. 2 squares is 56 calories and 0.5 carbs. You could eat several servings at once.