
This Keto bread is delicious whether it is warm from the oven, made into a sandwich or toasted for a mezze. Our Low Carb Rosemary & Olive Focaccia Bread is soft, fluffy and just like bread – without the carbs!
Fresh out of the oven we like to brush the bread with a tablespoon of olive oil and sprinkle generously with flaked salt.
This recipe makes 10 serves.
The recipe can easily be doubled and baked in a larger tray. We made a delicious Thyme and Parmesan topped Focaccia to share with our family and they loved it.
Looking for more keto bread recipes? Why not try our Keto Soft Pretzels or Cheese & Bacon Rolls!
Keto Rosemary & Olive 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
- 16 Kalamata Olives, pitted
How to make Keto Rosemary & Olive 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.

Low Carb Rosemary & Olive Focaccia Bread
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
- 16 kalamata olives
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.
Mine doesn’t look like yours, (how do you do that?) but it smells heavenly! Tasty. I will add more garlic powder the next time too though. Thank you!
Hi Diana,
I’m not sure what yours looks like to make any suggestions – you can tag us in a photo on social media or email one to [email protected] and I can help troubleshoot 🙂
I have made the plain keto bread before. Although this Rosemary/ olive focaccia is delicious and has so much flavour! It’s perfect for my carb free diet. I did add more garlic but I do love my garlic.
Very happy 🙂
I’m so glad you enjoyed it, Kirsty! It’s one of my favorites!!
And there’s no such thing as “too much garlic” haha!