Protein-packed jalapeño popper bagels topped with smoked meat

Ingredients

1/2 pack of Lesters 400 g sliced round smoked meat, minced

2 or 3 jalapeños

3/4 cup plain 2% Greek or Icelandic (skyr) yogurt

3 cups almond flour

1 tsp baking powder

1/4 cup shredded yellow (or marbled) cheddar cheese

1/2 tsp salt

2 eggs

Cream cheese to taste

Preheat the oven to 190°C (375°F).
Slice one jalapeño into 18 thin rounds and set aside. Deseed the remaining jalapeños and finely chop to get 3 tbsp (45 ml) of chopped jalapeños.
In a bowl, mix the yogurt with almond flour, baking powder, chopped jalapeños, cheddar, salt, and one egg. Knead the dough for a few minutes until smooth and firm.
Shape the dough into a cylinder about 2.5 to 3 inches (6.5 to 7.5 cm) in diameter, then cut it into six equal slices.
Using your finger, create a hole in the center of each slice to form bagels. Place them on a baking sheet lined with parchment paper.
In a small bowl, beat the remaining egg. Brush the top of each bagel with the egg wash, then place three jalapeño slices on top of each.
Bake for 22 to 25 minutes. Remove from the oven and let cool slightly.
Meanwhile, heat a pan over medium heat and warm the smoked meat for 2 to 3 minutes. Remove from heat.
Slice the bagels in half and spread cream cheese on each half. Top with smoked meat and serve.