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This wonderful keto focaccia bread is made with almond flour. It’s tender, fragrant, and so good! I’ts delicious and also very easy to make.
Save to BigOven 
July 18, 2022
Persons
4
Prep Time
15 minutes
Cook Time
15 minutes
Wait Time
15 minutes
Total Time
30 minutes
Ingredients
- Olive oil spray
- Bread:
- 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
- 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.
Calories
430
18%
Fat
35 g
54%
Saturated
8.9 g
45%
Carbs
10 g
3.4%
Protein
20 g
Fiber
4.4 g
17%
Sugar
2.1 g
Sodium
583 mg
24%
Trans fat
0.0 g
Cholesterol
87 mg
29%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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