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

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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

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.

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!

5 from 45 votes

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Course: Lunch

Cuisine: Italian

Prep Time: 15 mins

Cook Time: 25 mins

0 mins

Total Time: 40 mins

Servings: 10 serves

Calories: 284kcal

Author: Gerri

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

US Customary - Metric

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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