Straight from the oven, my husband quickly consumed several on his own

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine almond flour, coconut flour, and salt. Stir in the melted butter and egg until a dough forms.

Press the dough evenly into the bottoms and up the sides of a mini tartlet pan or muffin tin to form the crusts.

Bake the crusts for 10-12 minutes, or until they are lightly golden. Remove from oven and let cool slightly.

In a separate bowl, mix together the shredded cheese, cream cheese, heavy cream, garlic powder, onion powder, and half of the chopped herbs.

Spoon the cheese mixture into the pre-baked tartlet shells, filling each one generously.

Return the tartlets to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from oven and let cool for a few minutes. Garnish with the remaining fresh herbs before serving.

For a different flavor profile, try using goat cheese or feta in place of cream cheese. You can also experiment with different herbs, such as thyme or rosemary, to suit your taste. If you prefer a bit of heat, add a pinch of red pepper flakes to the cheese mixture. For a more substantial tartlet, consider adding cooked bacon or sautéed mushrooms to the filling. These tartlets can also be made ahead of time and reheated gently in the oven before serving.