Ingredients:–

For the Focaccia:

  • 1 1/2 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 large 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 large mixing bowl, combine 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 another bowl, whisk together the eggs, melted butter or coconut oil, and almond milk.
  4. Pour the wet mixture into the dry mixture and stir until well combined, forming a dough.
  5. Divide the dough into mini focaccia shapes and place them on the prepared baking sheet or in the muffin tin. You can make rounds or squares, depending on your preference.
  6. Top each mini focaccia with shredded cheddar cheese and garnish with sliced jalapeño peppers.
  7. Bake in the preheated oven for 15-20 minutes or until the focaccia is golden brown and cooked through.
  8. Remove from the oven and allow them to cool for a few minutes before serving…