Preheat the oven to 325* and line 12 muffin cups with parchment paper liners (not simple paper as these muffins will stick).

Slice 12 very thin slices of jalapeño and set aside. Remove stem of the remaining jalapeño and finely chop the rest of the jalapeño. I leave the seeds in as they add just enough heat to the recipe. Set aside the chopped jalapeño.

In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in the shredded Jalapeño cheese and the chopped jalapeños, then stir into the flour mixture.

To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.

Divide batter evenly into the parchment paper muffin cups. Sprinkle each muffin top first with a small amount of the shredded cheddar and then with a single jalapeño slice.

Bake for 30 minutes in 325* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.

Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.