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!
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 cheese, almond flour, and eggs, you don't expect bread. You expect some kind of inferior keto substitute. But this keto focaccia is amazingly bread-like and incredibly tasty. With a prep time of 15 minutes and a baking time of another 15, it's ready fast and requires minimal effort.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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.
- Rosemary: Fresh rosemary leaves to scatter on top.
- Salt: Coarse salt, like the one used to top these keto pretzels.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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. You can see in the photo below how bread-like it is. Beautiful!
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!
Anna
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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!Recipe 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.
- Please 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.
- Storage: 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 an airtight container in the fridge for up to 5 days, but it keeps fresher in the freezer.
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.
Recipe Card
Easy Keto Focaccia
Video
Ingredients
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
- Please 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 an airtight container in the fridge for up to 5 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.
Betty says
Great recipe!
Vered DeLeeuw says
Glad you enjoyed it, Betty! Thank you very much for the review.