Easy Keto Focaccia

Name: Easy Keto Focaccia
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: Olive oil spray; 1½ cups shredded part-skim mozzarella (6 ounces); 1 ounce cream cheese (cubed); 1½ cups superfine almond flour (6 ounces); 1 tablespoon baking powder (gluten-free if needed); 1 large egg (lightly beaten); 1 tablespoon rosemary leaves; 1/2 teaspoon coarse salt

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This keto focaccia is delicious and satiating, and a generous square has just 3 grams of net carbs. It's also very easy to make! With a prep time of 15 minutes and a baking time of another 15 minutes, it's ready fast and requires minimum effort.

Keto focaccia is served in a white bowl lined with a red checkered napkin.

Whenever I bake with almond flour, I'm amazed at how wonderfully versatile it is. This recipe is a good example. These keto bagels are another. When you make bread out of mozzarella, cream cheese, almond flour, an egg, and baking powder, you don't actually expect bread. You expect some kind of an inferior keto substitute. But this keto focaccia is amazingly bread-like and incredibly tasty.

Ingredients

Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

For the bread:

Mozzarella: I use shredded, part-skim mozzarella. Make sure you're not using low-fat mozzarella. It won't work.
Cream cheese: It's best to use full-fat cream cheese. I don't recommend using reduced-fat cheese.
Almond flour: I use Bob's Red Mill Superfine Almond Flour. I don't recommend using coarse almond meal in this recipe.
Baking powder: Gluten-free if needed.
Egg: I use large eggs in most of my recipes, including this one.

Toppings:

Rosemary: Fresh rosemary leaves to scatter on top.
Salt: Coarse salt, like the one used to top these keto pretzels.
Olive oil spray: To coat the top of the bread before baking.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Melt shredded mozzarella and cream cheese in the microwave. Add almond flour, baking powder, and egg. Stir the mixture with a rubber spatula, then knead it with your hands.

Press the dough into a greased square baking dish. With your fingertips, make dimples in the dough. Scatter the rosemary leaves on top of the bread, gently pressing on them to make sure they adhere. Sprinkle the dough with coarse salt and liberally spray it with olive oil.

The dough was sprayed with olive oil and topped with rosemary leaves and salt.

Bake the bread until puffed and golden brown, for about 15-17 minutes in a 350°F oven. It will smell so good when it's ready! Cut it into nine squares and serve.

The focaccia is served in a bowl lined with a napkin.

Expert Tips

When kneading the dough, you'll want to work fast, making sure the dough is uniform before it has a chance to cool and harden.
Make sure to use quality olive oil to top the bread. It makes a difference. Even if you use olive oil spray like I do, there are better sprays that contain extra-virgin olive oil and no additives.

Recipe FAQs

Can I substitute cheddar for the mozzarella?

I don't recommend using any cheese other than shredded part-skim or whole-milk mozzarella in this recipe.

Can you eat focaccia on the keto diet?

You can, as long as it's made with keto-friendly flour, such as almond flour.

Is this bread any good?

Yes! It's not exactly like the real thing, but it's very close. Look at the photo below - see this beautiful, tender crumb? It's very much bread-like, and it's delicious.

Serving Suggestions

This keto focaccia is great as a snack or an appetizer. When I serve it as a snack, I like to top it with thin slices of sharp cheese. As an appetizer, I serve it with extra-virgin olive oil for dipping.

Sometimes, I serve it as an accompaniment to soup or salad. It pairs particularly well with vegetable beef soup, tomato soup, Cobb salad, and Caprese salad.

You can also use it to make sandwiches. It's excellent with pesto, sliced fresh mozzarella, tomato slices, and ham.

Storing Leftovers

Focaccia is best when freshly baked and warm. Once cooled and sliced, you can freeze it in freezer bags and thaw it in the microwave. You can also keep it in the fridge, in an airtight container, for 3-4 days, but it keeps fresher in the freezer.

Keto focaccia is served in a white bowl.

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Recipe Card

5 from 24 votes

Save this Recipe Print Recipe

This keto focaccia is delicious and satiating, and a generous square has just 3 grams of net carbs.

Prep Time15

Cook Time15

Rest time15

Total Time45

Course: Snack

Cuisine: Italian

Diet: Gluten Free

Servings: squares

Calories: 190kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ Olive oil spray

Bread:

▢ 1½ cups shredded part-skim mozzarella - 6 ounces
▢ 1 ounce cream cheese - cubed
▢ 1½ cups superfine almond flour - 6 ounces
▢ 1 tablespoon baking powder - gluten-free if needed
▢ 1 large egg - lightly beaten

Toppings:

▢ 1 tablespoon rosemary leaves
▢ ½ teaspoon coarse salt

Instructions

Preheat the oven to 350°F. Spray the bottom of a square 8-inch baking dish with olive oil. Line it with a parchment square, and spray the parchment paper with more oil.
Place the mozzarella in a medium microwave-safe bowl. Top it with the cream cheese cubes. Microwave for 30 seconds. Stir, and then microwave for 40 more seconds.
Stir again, and add the almond flour, baking powder, and egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough before it cools and making sure it's completely uniform.
Press the dough into the prepared baking dish. This is easier to do with lightly oiled hands. With your fingertips, make dimples in the dough.
Scatter the rosemary leaves on the bread, gently pressing them into the dough. Sprinkle the bread with coarse salt. Liberally spray the top of the bread with olive oil.
Bake the focaccia until puffed and golden brown, 15-17 minutes.
Cool the bread in the pan on a cooling rack for 15 minutes, then cut it into nine squares and serve.

Notes

Make sure to use quality olive oil for topping the bread. It makes a difference. Even if you use olive oil spray like I do, there are better sprays that contain extra-virgin olive oil and no additives.
When kneading the dough, you'll want to work fast, making sure the dough is uniform before it has a chance to cool and harden.
Focaccia is best when freshly baked and warm. Once cooled and sliced, you can freeze it in freezer bags and thaw it in the microwave. You can also keep it in the fridge, in an airtight container, for 3-4 days, but it keeps fresher in the freezer.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Keto Focaccia