Are you on a low-carb or keto diet and missing the taste of freshly baked bread? Look no further! We have the perfect recipe for keto focaccia bread that will satisfy your cravings without sabotaging your diet.
Following a low-carb or keto diet can be challenging, especially when it comes to bread. Traditional bread is high in carbs and can quickly kick you out of ketosis. However, there are many keto-friendly alternatives available, including this delicious focaccia bread.
This recipe is perfect for anyone looking to add some variety to their low-carb or keto diet. It’s easy to make, requires only a few ingredients, and is packed with flavor. So, whether you’re looking for a tasty snack or a side dish for your next meal, this keto focaccia bread is sure to impress. Let’s get started!
- Olive oil spray
- 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
- ½ teaspoon coarse salt
- 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.