Low Carb Focaccia

Keto Focaccia

Wonderful keto focaccia, made with almond flour. It's tender, fragrant, and so good that I freeze leftovers to avoid temptation!
Course Snack
Cuisine Italian
Keyword bread
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 9 squares
Calories 190kcal
Author Vered DeLeeuw


  • Olive oil spray


  • cups shredded part skim mozzarella (6 oz)
  • 1 oz cream cheese, cubed
  • 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