Jalapeño Cheese Bread

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
• 2 large eggs
• 1/4 cup melted butter or olive oil
• 1/4 cup unsweetened almond milk (or any low-carb milk)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 3-4 fresh jalapeños, diced (seeds removed for less heat)
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 teaspoon chili powder (optional for extra spice)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Prepare the dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, salt, and garlic powder. Mix well.
3. Add the wet ingredients: To the dry ingredients, add the eggs, melted butter (or olive oil), and almond milk. Mix until smooth and fully combined.
4. Incorporate the cheese: Stir in the shredded cheese until evenly distributed throughout the batter.
5. Add the jalapeños: Fold in the diced jalapeños and cilantro (if using), mixing gently.
6. Pour into the pan: Transfer the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Serve: Slice and enjoy! It’s great on its own or with a bit of butter.

Tips:

• If you like more heat, leave some seeds in the jalapeños.
• For a cheesy crust, top the bread with a little more shredded cheese before baking.
• This bread can be stored in the fridge for up to 4 days or frozen for longer storage.