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Home » Bread Recipes » Keto Focaccia

Keto Focaccia

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Oct 16, 2024
16 Comments
5 from 23 votes

Jump to Recipe Review Recipe

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

The ingredients needed to bake a keto focaccia.

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.

The dough is ready.

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.

Showing off the tender crumb of the focaccia.

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.

More Keto Bread Recipes

  • Keto bagels are topped with sesame seeds.
    Keto Bagels
  • Almond flour bread is served on a white serving tray.
    Almond Flour Bread
  • Keto pretzels are topped with coarse salt.
    Keto Pretzels

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Recipe Card

Keto focaccia is served in a white bowl lined with a red checkered napkin.
5 from 23 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Easy Keto Focaccia

This keto focaccia is delicious and satiating, and a generous square has just 3 grams of net carbs.
Prep Time15 minutes mins
Cook Time15 minutes mins
Rest time15 minutes mins
Total Time45 minutes mins
Course: Snack
Cuisine: Italian
Diet: Gluten Free
Servings: 9 squares
Calories: 190kcal
Author: Vered DeLeeuw
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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.
    A square pan lined with parchment and greased.
  • 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.
    The cheeses were melted in a bowl.
  • 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.
    The dough is ready.
  • 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.
    Making 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.
    The dough was sprayed with olive oil and topped with rosemary leaves and salt.
  • Bake the focaccia until puffed and golden brown, 15-17 minutes.
    The focaccia is ready in the pan.
  • Cool the bread in the pan on a cooling rack for 15 minutes, then cut it into nine squares and serve.
    The focaccia is served in a bowl lined with a napkin.

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

Serving: 1 square | Calories: 190 kcal | Carbohydrates: 5 g | Protein: 9 g | Fat: 15 g | Saturated Fat: 3 g | Sodium: 332 mg | Fiber: 2 g | Sugar: 1 g

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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.

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Comments

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    Recipe Rating




  1. Anna says

    May 15, 2024 at 4:19 pm

    5 stars
    Absolutely delicious! I’ve made it several times and each time it turns out perfect and it looks just like in the recipe photo.
    I’ve also made it with fresh basil, but fresh rosemary is definitely the favourite in the family. Thank you so much for this great recipe!

    Reply
    • Vered DeLeeuw says

      May 15, 2024 at 4:29 pm

      You're very welcome, Anna! Thank you for the detailed comment.

  2. Nicoletta says

    April 09, 2024 at 11:26 pm

    5 stars
    È davvero la cosa più simile al pane che abbia mai mangiatoperò ho una domanda,perchéanca il sale negli ingredienti dell'impasto??? La prossima volta lo aggiungerò così sarà ancora più buona!!!!
    Grazie!!!!

    Reply
    • Vered DeLeeuw says

      April 10, 2024 at 9:18 am

      Hey Nicoletta,
      I ran your comment through Google Translate, Let me paste it here:
      "It's really the closest thing to bread I've ever eaten, but I have a question, why is there no salt in the dough ingredients? Next time, I will add it so it will be even better!
      Thank you!!!"

      I'm so glad you liked this focaccia!
      As for the salt, I feel that the mozzarella, cream cheese, and coarse salt on top add enough saltiness. However, adding a pinch of salt is perfectly acceptable. Thanks for the feedback!

  3. Ben says

    April 08, 2024 at 6:32 pm

    How come you do not use yeast to get the bread to rise? Other keto recipes for focaccia use yeast and use inulin to get the yeast activated. Just curious!

    Reply
    • Vered DeLeeuw says

      April 08, 2024 at 7:09 pm

      Hi Ben,
      Great question!
      This focaccia is based on Fathead dough - a surprisingly dough-like mixture of mozzarella, cream cheese, egg, and almond flour. When baked, this dough is close enough to the real thing that there's no need to add yeast, and certainly not inulin, which can cause digestive upset.
      I use the same dough (or variations of it) in my keto bagels, keto pretzels, and keto empanadas. It's marvelous.
      Even with yeast and inulin, a keto baked good will never be the same as a wheat-based baked good, and I have no issue with that, as long as it's delicious, and this focaccia most certainly is. 🙂

    • Cathy Crocker says

      February 24, 2025 at 9:55 pm

      What is a good substitute for almond flour? My husband is allergic.

    • Vered DeLeeuw says

      February 25, 2025 at 10:46 am

      I'm sorry, Cathy - I only tested this recipe with almond flour.

  4. Rosann Gorman says

    March 24, 2024 at 4:23 pm

    Hi! Can the dough be made like 30 minutes prior to cooking?

    Reply
    • Vered DeLeeuw says

      March 24, 2024 at 4:54 pm

      Hi Rosann,
      I haven't tried that, so I'm not sure.

  5. Kelley Elaine Martin-Adams says

    October 14, 2023 at 7:38 am

    We don't have a microwave...can I melt the cheeses on the stovetop??

    THANKS!

    Reply
    • Vered DeLeeuw says

      October 14, 2023 at 8:52 am

      Yes, absolutely!

  6. Karen Rondoni says

    August 20, 2023 at 3:05 pm

    5 stars
    This bread reminds me of red lobsters biscuits. I added garlic powder to the dry ingredients. Excellent!!

    Reply
    • Vered DeLeeuw says

      August 20, 2023 at 3:07 pm

      Yay! I'm so glad you liked it, Karen!

  7. Wan Dewind says

    August 17, 2023 at 11:39 pm

    Can I melt the mozzarella and cream cheese over a double boiler? I don't have a microwave.

    Reply
    • Vered DeLeeuw says

      August 18, 2023 at 9:16 am

      Yes, you can. The goal is to get them melted, add the remaining dough ingredients, and then work the dough quickly while it's still pliable.
      You can watch the video to see what the melted cheeses should look like.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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