Keto Focaccia Bread
This Keto focaccia bread is delicious whether it is warm from the oven, made into a sandwich or toasted for a mezze it's soft, fluffy and very low carb.
Servings: 10 serves
Calories: 284kcal
Ingredients
- 4 ounces Cream Cheese softened
- 4 ounces salted butter softened
- 4 large eggs
- 1 3/4 cups almond flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon xanthum gum
- 1/2 teaspoon garlic powder
- 3 sprigs Rosemary optional
- 16 kalamata olives optional
Instructions
- Preheat your oven to 190C/375F and line a 8x12in baking pan with parchment paper.
- Place the cream cheese and butter into a mixing bowl and whip using your hand mixers on high speed, until fluffy.
- Add the eggs one at a time and beat well. Don’t worry if the mixture looks curdled, it will come together when the dry ingredients are added.
- Add the almond flour, baking powder, xanthum gum and garlic powder and mix well. Once combined, swap the hand mixer for a spatula and mix well.
- Scoop the mixture onto your prepared baking tray and smooth out.
- Top with the olives and rosemary.
- Place into the oven and bake for 18-25 minutes, the focaccia is cooked when it springs back when touched.
- Enjoy warm or cool and slice to use for sandwiches.
Notes
The olives and rosemary are optional for this keto focaccia bread recipe they can be left out if you desire.
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Nutrition
Serving: 100g | Calories: 284kcal | Carbohydrates: 5g | Protein: 8g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 111mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.1mg
