Wonderful keto focaccia, made with almond flour. It's tender, fragrant, and so good that I freeze leftovers to avoid temptation!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 9 squares
- 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.
Serving: 1square | Calories: 190kcal | Carbohydrates: 5g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Sodium: 332mg | Fiber: 2g | Sugar: 1g