Keto Focaccia - Healthy Recipes Blog (2024)

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This 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.

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 - Healthy Recipes Blog (1)

Whenever I bake with almond flourfathead dough, I'm amazed at how wonderfully versatile it is. This recipe is a very good example.

It doesn't taste like the real thing. 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. But this is amazingly bread-like and incredibly tasty.

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  • Ingredients
  • Instructions
  • Expert tip
  • Serving suggestions
  • Storing leftovers
  • Related recipes
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  • Recipe Card

Ingredients

You'll only need a few simple ingredients to make this tasty keto focaccia. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

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 in this recipe. I don't recommend using reduced-fat cheese.

Almond flour: I use blanched finely ground flour. I don't recommend using coarse almond meal in this recipe. It will negatively affect the bread's texture.

Baking powder: Gluten-free if needed.

Egg: I use large eggs in most of my recipes, this one included.

Toppings:

Rosemary: Fresh rosemary leaves to scatter on top.

Salt: Coarse salt, like the one you would use to top soft pretzels. You can order it on Amazon.

Olive oil spray: To coat the top of the bread before baking.

Instructions

Making this keto focaccia is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

First, you melt shredded mozzarella and cream cheese in the microwave.

Next, add almond flour, baking powder, and egg. Stir the mixture with a rubber spatula, then knead it with your hands. You'll want to work fast, making sure the dough is uniform before it has a chance to cool and harden.

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The next step is to press the dough into a greased square baking dish. With your fingertips, make dimples in the dough.

Now scatter the rosemary leaves on top of the bread - gently press on them to make sure they adhere to the dough - and sprinkle it with coarse salt. Then liberally spray it with olive oil.

The last step is to bake the bread until puffed and golden brown, 15-17 minutes in a 350°F oven. It will smell so good when it's ready!

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Expert tip

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 out there that contain extra virgin olive oil and no additives.

Serving suggestions

This Italian bread, which literally translates to "flat bread," 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 it as an accompaniment to a hearty soup, such as this hamburger soup.

Whatever you serve it with, it's best when eaten freshly baked and warm.

Storing leftovers

Once cooled and sliced, this bread freezes well in freezer bags and thaws beautifully 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 - Healthy Recipes Blog (4)
  • Keto Bagels
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Recipe Card

Keto Focaccia - Healthy Recipes Blog (9)

4.95 from 237 votes

Pin Recipe Print Recipe

Keto Focaccia

This wonderful keto focaccia is made with almond flour. It's tender, fragrant, and so good!

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

Ingredients

  • Olive oil spray

Bread:

  • 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

Toppings:

  • 1 tablespoon rosemary leaves
  • ½ teaspoon coarse salt

Instructions

  • Preheat your 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 it 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 the top of the bread with olive oil.

  • Bake the focaccia 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.

Video

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 out there that contain extra virgin olive oil and no additives.

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Nutrition per Serving

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

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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

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Keto Focaccia - Healthy Recipes Blog (2024)

FAQs

Can focaccia bread be healthy? ›

Benefits for your figure and your health

Rather, focaccia provides complex carbohydrates that slowly give the body energy and help better regulate blood sugar levels,” Schirò explains. If it's made with whole wheat flour then it's got an extra edge. “It provides a greater amount of vitamins, minerals and fiber.

What is the best flour for focaccia? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

Can carbquik be used in place of flour? ›

Carbquik is a processed flour alternative made from wheat flour. It's designed to work in recipes calling for all-purpose flour and has been popular in dirty keto communities as an easy substitution.

Is focaccia high in carbs? ›

Is focaccia high in carbs? Conventional focaccia is made with wheat flour and has about 20g of carbs per serving. But this keto focaccia bread is completely grain free and has only 5g of carbs and 2.5g of fiber.

Which is healthier focaccia or sourdough? ›

Sourdough is more nutritious, easier to digest, and has a lower glycemic index. Sourdough also contains less gluten than other bread.

Should focaccia be thin or thick? ›

The thickness of a focaccia can vary, too, but an authentic focaccia genovese should be rather thin, even if it needn't be quite as thin as my version presented here. So many non-Italian renditions of “focaccia” are more like bread in their thickness.

What is the best oil for focaccia bread? ›

Olive oil: Makes focaccia taste delicious, adding to its texture and flavor. The secret to the best focaccia bread is using a great olive oil.

Should you punch down focaccia dough? ›

It's an important step: When the dough is punched down, the yeast cells are redistributed. They form a closer bond with the moisture and sugar, which aids fermentation and improves the second rise.

Which flour has no carbs? ›

So, before diving into the other types of flour, let us first explain why almond flour has gained the most recognition. Simply made from crushed almonds, almond flour is extremely low in carbohydrates.

What is the best keto flour to bake with? ›

The bottom line

Almond flour and coconut flour are the most commonly used for baking, and high fiber additions like lupin flour, chia flour, flaxseed meal, psyllium husk powder, and oat fiber can be added to them to improve the texture and taste of baked foods.

How unhealthy is focaccia? ›

Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.

What bread has the healthiest carbs? ›

Look for Grains

They contain good carbohydrates such as whole grain barley, whole grain rye, and whole grain oats that contribute to having a consistent blood sugar.

What is a fun fact about focaccia? ›

The dough was flattened on stone slabs and often cooked under hot ashes. In fact, the Latin name is panis focacius, or hearth bread. In Italy, focaccia might be referred to as classica or pizza Genovese, and is considered an iconic food of Liguria, particularly associated with Genoa, Liguria's capital.

What is special about focaccia bread? ›

Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour (like bread flour) and baked in flat sheet pans. Unlike pizza dough, it's left to rise after being rolled out before going in the oven.

Is focaccia a lean or rich dough? ›

Focaccia is a lean-dough bread—there is almost no sugar in it and there is no fat in the dough to enrich it. That means that it is done cooking between 190 and 210°F (88 and 99°C).

Why do Italians eat focaccia? ›

But though pizza can stand in for a meal, focaccia is more of a snack, or at most an appetizer. In Italy, it's a popular walking-around food. Also, though cold pizza may have a certain raffish charm, focaccia really needs to be eaten when it's hot to be at its best.

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