Wonderful keto focaccia is made with modified Fathead dough. It is delicious, very satiating, and a generous square has just 3 grams of net carbs.
Whenever I bake with almond flour fathead dough, I’m amazed at how wonderfully versatile it is. This low carb keto focaccia is a good example.
Does this keto focaccia taste like real focaccia?
No. But it’s very very good. 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 for real bread. But this keto focaccia is amazingly bread-like and very very tasty.
Use good olive oil
Make sure to use quality olive oil for topping this keto focaccia – it makes a difference. Even if you use olive oil spray like I do, there are better sprays out there that contain extra virgin olive oil and no additives.
How to avoid temptation…
My only complaint about this keto focaccia is that it’s too bread-like, so it makes me want to eat too much! Sure, it’s a far better choice than wheat flour bread. But I still don’t want it replacing more nutritious choices such as meat and vegetables.
I solve this issue by simply freezing any leftovers. Once cooled and sliced, this low carb focaccia freezes well in freezer bags and thaws beautifully in the microwave.
How to eat keto focaccia
Focaccia – literally “flat bread” in Italian – is great as a snack, or as an appetizer. As a snack, I like to top it with thin slices of sharp cheese. As an appetizer, I serve it with seasoned extra virgin olive oil for dipping.
Sometimes I serve focaccia as an accompaniment to a hearty soup, such as this vegetable beef soup. Whatever you serve it with, it’s best when eaten warm.
- Olive oil spray
- 1½ cups shredded part skim mozzarella (6 oz)
- 1 oz cream cheese, cubed
- 1½ cups blanched finely ground almond flour (6 oz)
- 1 tablespoon baking powder (gluten free if needed)
- 1 large egg, lightly beaten
- 1 tablespoon rosemary leaves
- 1/2 teaspoon coarse salt
- Preheat oven to 350 degrees 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.
- Place the mozzarella in a medium microwave-safe bowl. Top with the cream cheese cubes. Microwave for 30 seconds. Stir, then microwave for 40 more seconds.
- Stir again, and add the almond flour, the baking powder, and the egg. Stir with a rubber spatula, then knead with your hands. Work quickly, kneading the dough well 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, as shown in the video.
- Scatter the rosemary leaves on top of the bread, gently pressing them into the dough, and sprinkle with coarse salt. Liberally spray with olive oil.
- Bake the bread until puffed and golden brown, 15-17 minutes.
- Cool in the pan on a cooling rack for 15 minutes, then cut into nine squares and serve.