Description
A delicious low carb focaccia bread recipe perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 cup olive oil
- 4 large eggs
- 1/2 cup water
- Coarse sea salt for topping
- Fresh rosemary leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, garlic powder, oregano, and rosemary. Mix well.
- In a separate bowl, whisk together the olive oil, eggs, and water until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms.
- Spread the batter evenly into the prepared baking pan.
- Sprinkle coarse sea salt and additional rosemary leaves on top for garnish.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the focaccia to cool in the pan for 10 minutes before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This focaccia can be served warm or at room temperature.
- Feel free to add other herbs or toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg