Cheddar Jalapeño Mini Focaccia

INGREDIENTS

For the Focaccia:

• 1 half of cups almond flour
• 1/4 cup coconut flour
• 1/4 cup grated cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 cup chopped jalapeño peppers (adjust to your spice preference)
• 2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 3 massive eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk

For the Topping:

• 1/4 cup shredded cheddar cheese
• Sliced jalapeño peppers (for garnish)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C) and line a baking sheet or mini muffin tin with parchment paper or silicone baking cups.
2. In a massive mixing bowl, mix the almond flour, coconut flour, grated cheddar cheese, grated Parmesan cheese, chopped jalapeño peppers, baking powder, garlic powder, onion powder, dried oregano, and salt.
3. In any other bowl, whisk collectively the eggs, melted butter or coconut oil, and almond milk.
4. Pour the moist combination into the dry combination and stir till nicely combined, forming a dough.
5. Divide the dough into mini focaccia shapes and vicinity them on the organized baking sheet or in the muffin tin. You can make rounds or squares, relying on your preference.
6. Top every mini focaccia with shredded cheddar cheese and garnish with sliced jalapeño peppers.
7. Bake in the preheated oven for 15-20 minutes or till the focaccia is golden brown and cooked through.
8. Remove from the oven and enable them to cool for a few minutes earlier than serving.

Enjoy.

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