Keto Cheddar Jalapeño Mini Focaccia is the perfect combination of bold flavors and satisfying textures, tailored for those on a low-carb or ketogenic diet. These mini focaccias are a delightful twist on the classic Italian bread, swapping traditional ingredients for keto-friendly alternatives like almond flour and cheese-based dough. The result is a golden, cheesy base with a slight crunch, topped with gooey cheddar, zesty jalapeño slices, and aromatic herbs. Whether you’re hosting a gathering or craving a quick snack, these bite-sized treats are sure to impress.
The foundation of this recipe is a “fathead” dough, a popular keto staple made with melted mozzarella and cream cheese. This unique dough mimics the elasticity and fluffiness of traditional bread but keeps the carb count minimal. The addition of almond and coconut flours creates a robust structure while ensuring a soft, bread-like texture. Flavored with garlic and onion powders, the dough itself is savory and satisfying, even before you add the toppings.
The toppings elevate this dish to the next level. Sharp cheddar cheese provides a rich, creamy layer that pairs beautifully with the spicy kick of fresh jalapeños. Brushed with olive oil and sprinkled with rosemary or Italian seasoning, these mini focaccias have a depth of flavor that feels gourmet but is incredibly easy to achieve. The jalapeños not only add heat but also a refreshing crunch, balancing the richness of the cheese and dough.
These mini focaccias are incredibly versatile. Serve them as a side dish alongside soups or salads, use them as a base for mini sandwiches, or enjoy them on their own as a savory snack. They’re also great for meal prep, as they store well in the fridge and can be quickly reheated for a convenient, flavorful bite. With their combination of spicy, cheesy, and herby notes, Keto Cheddar Jalapeño Mini Focaccia is a must-try recipe that delivers big on taste while keeping carbs in check.
Keto Cheddar Jalapeño Mini Focaccia
Ingredients
For the Dough:
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 2 large eggs
For the Topping:
- 1/2 cup shredded cheddar cheese
- 2-3 fresh jalapeños, sliced thinly
- 1 tablespoon olive oil
- 1/2 teaspoon dried rosemary or Italian seasoning
- Optional: Flaky sea salt for garnish
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking sheet or muffin tin with parchment paper. - Prepare the Dough
- In a medium mixing bowl, combine almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt.
- In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together (about 60 seconds, stirring halfway through). Mix until smooth.
- Add the eggs to the melted cheese and mix well. Gradually fold in the dry ingredients until a dough forms. If the dough is sticky, chill it in the fridge for 10-15 minutes.
- Shape the Focaccia
- Divide the dough into small portions (about 8-10 mini focaccias). Flatten each portion into a small disk about 1/2-inch thick and place them on the prepared baking sheet.
- Add Toppings
- Brush the tops with olive oil. Sprinkle with cheddar cheese, arrange jalapeño slices, and finish with a dash of rosemary or Italian seasoning.
- Bake
Bake for 15-18 minutes, or until the focaccia is golden brown and cooked through. - Cool and Serve
Let cool slightly before serving. Sprinkle with flaky sea salt for an extra touch if desired.
Tips
- Spice Control: Adjust the number of jalapeños to your heat tolerance. Deseed them for a milder flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or air fryer for best results.
- Variations: Add other keto-friendly toppings like sun-dried tomatoes, olives, or crispy bacon bits.
Enjoy these savory, cheesy, and spicy mini focaccias as a snack, side dish, or even a quick breakfast option! 🌶️🧀
