Keto Focaccia Bread Recipe

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This keto focaccia bread is delicious whether it is warm from the oven, made into a sandwich, or toasted for a mezze it is soft and fluffy without the carbs.

Keto focaccia bread.
Keto focaccia bread.

We like our keto focaccia fresh out of the oven brushed with a tablespoon of olive oil and sprinkled generously with flaked salt.

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This recipe makes 10 serves. Looking for more keto bread recipes? Why not try our Keto Soft Pretzels or Cheese & Bacon Rolls.

Keto Focaccia Bread Ingredients

If you don’t like olives you can leave them out of the focaccia bread ingredients.

Keto Rosemary & Olive Focaccia Bread Ingredients - gluten free European recipe
Keto Focaccia Bread Ingredients
  • 4 ounces of Cream Cheese, softened
  • 4 ounces of Salted Butter, softened
  • 4 large Eggs
  • 1 ¾ cups of Almond Flour
  • 1 teaspoon of Baking Powder
  • ¼ teaspoon of Xanthum Gum
  • ½ teaspoon of Garlic Powder
  • 3 sprigs of Rosemary (optional)
  • 16 Kalamata Olives, pitted (optional)

How To Make Keto Focaccia Bread

How to make Keto Rosemary & Olive Focaccia Bread - gluten free European recipe
How to make Keto Focaccia Bread
  1. Preheat your oven to 190C/375F and line a 8x12in baking pan with parchment paper.
  2. Place the cream cheese and butter into a mixing bowl and whip using your hand mixer on high speed, until fluffy.
  3. Add the eggs one at a time and beat well. Don’t worry if the mixture looks curdled, it will come together when the dry ingredients are added.
  4. Add the almond flour, baking powder, xanthan gum, and garlic powder and mix well. Once combined, swap the hand mixer for a spatula and mix well.
  5. Scoop the mixture onto your prepared baking tray and smooth out.
  6. Top with the olives and rosemary.
  7. Place into the oven and bake for 18-25 minutes, the focaccia is cooked when it springs back when touched.
  8. Enjoy warm or cool and slice to use for sandwiches.
Keto focaccia bread recipe.

Keto Focaccia Bread

This Keto focaccia bread is delicious whether it is warm from the oven, made into a sandwich or toasted for a mezze it's soft, fluffy and very low carb.
5 from 50 votes
Print Pin
Course: Lunch
Cuisine: Italian
Cook Time: 25 mins
0 mins
Total Time: 25 mins
Servings: 10 serves
Calories: 284kcal
Author: Matt

Ingredients

  • 4 ounces Cream Cheese softened
  • 4 ounces salted butter softened
  • 4 large eggs
  • 1 3/4 cups almond flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon xanthum gum
  • 1/2 teaspoon garlic powder
  • 3 sprigs Rosemary optional
  • 16 kalamata olives optional

Instructions

  • Preheat your oven to 190C/375F and line a 8x12in baking pan with parchment paper.
  • Place the cream cheese and butter into a mixing bowl and whip using your hand mixers on high speed, until fluffy.
  • Add the eggs one at a time and beat well. Don’t worry if the mixture looks curdled, it will come together when the dry ingredients are added.
  • Add the almond flour, baking powder, xanthum gum and garlic powder and mix well. Once combined, swap the hand mixer for a spatula and mix well.
  • Scoop the mixture onto your prepared baking tray and smooth out.
  • Top with the olives and rosemary.
  • Place into the oven and bake for 18-25 minutes, the focaccia is cooked when it springs back when touched.
  • Enjoy warm or cool and slice to use for sandwiches.

Notes

The olives and rosemary are optional for this keto focaccia bread recipe they can be left out if you desire.

Nutrition

Serving: 100g | Calories: 284kcal | Carbohydrates: 5g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 111mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.1mg

To make a larger batch of this Keto Rosemary & Olive Focaccia Bread recipe adjust the serving amounts in the recipe card above.

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