Keto Rosemary & Olive Focaccia Bread – Perfect for Low Carb Sandwiches

Keto Rosemary & Olive Focaccia Bread - gluten free European recipe
Keto Rosemary & Olive Focaccia Bread

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.

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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

Keto Rosemary & Olive Focaccia Bread Ingredients - gluten free European recipe
Keto Rosemary & Olive Focaccia Bread Ingredients

How to make Keto Rosemary & Olive Focaccia Bread

How to make Keto Rosemary & Olive Focaccia Bread - gluten free European recipe
How to make Keto Rosemary & Olive 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 Rosemary & Olive Focaccia Bread - gluten free European recipe

Low Carb Rosemary & Olive Focaccia Bread

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!
4.79 from 32 votes
Print Pin Rate
Course: Lunch
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
0 minutes
Total Time: 40 minutes
Servings: 10 serves
Calories: 284kcal
Author: Gerri

Ingredients

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

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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9 thoughts on “Keto Rosemary & Olive Focaccia Bread – Perfect for Low Carb Sandwiches”

  1. Omg! I can’t believe how awesomely delicious and easy this is! It’s a good thing I had friends coming over….otherwise there would have been none left! A keeper for sure!

  2. Love this bread. So easy. Made several times. I’ve made it Italian as well. Easy to change it up. I’m wondering if I could freeze individually wrapped bread and store in freezer bag for use later?

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