Cheddar Jalapeño Mini Focaccia

Diabetic-Friendly Cheddar Jalapeño Mini Focaccia

Makes: 8–10 mini focaccias

Net carbs: ~4–6 g each

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Ingredients

Dry Ingredients

• 1½ cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon garlic powder

Wet Ingredients

• 3 large eggs, room temperature
• ⅓ cup Greek yogurt (plain, unsweetened)
  (or sour cream)
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Mix-Ins

• ¾ cup sharp cheddar cheese, shredded
• 1–2 jalapeños, finely diced (seeds removed for mild)

Topping

• Extra cheddar
• Jalapeño slices
• Coarse sea salt
• Olive oil drizzle
• Optional: rosemary or thyme

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Instructions

1. Prep

• Preheat oven to 375°F (190°C)
• Grease or line a muffin tin or mini loaf pan

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2. Mix Batter

1. Whisk dry ingredients in a bowl.
2. In another bowl, beat eggs, yogurt, olive oil, and vinegar.
3. Combine wet + dry until smooth.
4. Fold in cheddar and jalapeños.

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3. Fill & Top

• Spoon batter into molds (¾ full)
• Press fingertips into tops to create focaccia dimples
• Drizzle lightly with olive oil
• Sprinkle with cheddar, jalapeño, salt, and herbs

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4. Bake

• Bake 18–22 minutes until golden and set
• Cool 10 minutes before removing