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.
We like our keto focaccia fresh out of the oven brushed with a tablespoon of olive oil and sprinkled generously with flaked salt.
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.
- 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
- 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 mixer 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, xanthan 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.
Keto Focaccia Bread
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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
Nutrition
To make a larger batch of this Keto Rosemary & Olive Focaccia Bread recipe adjust the serving amounts in the recipe card above.