Preheat the oven to 200C/400F degrees.

Grease a 1lb loaf tin (16cm x 11cm x 7cm) and line the bottom with parchment paper.

In a bowl, mix the coconut flour, salt, baking powder and psyllium husk powder well.

Add the eggs and garlic butter and work into a breadcrumb looking mixture.

Add the apple cider vinegar and blend well. Don’t be alarmed at any frothing.

Pour the boiling water into the mixture about ¼ cup at a time and work the mixture into a dough.

In another bowl, blend the cheese and butter filling. Mash together with a fork.

Place the dough on top of a piece of parchment paper, then cover with another piece of parchment paper. Roll out to about 3-5 cm thick.

Cut the dough into rectangles to fit the bread tin.

Dot about a tablespoon of the mixture onto a rectangle of the dough and place into the tin, with the dough edge on the width side of the tin. Repeat for all rectangles until the tin is full.

Bake for 50-60 minutes until golden and firm.

Eat and enjoy!