The Best Almond Flour Focaccia Bread Recipe – keto and low carb friendly
If you are Keto or Low Carb, don’t take focaccia bread off the menu just yet. Try this keto focaccia bread!
If you’re looking for a new keto bread recipe, you’ve come to the right place! This keto focaccia bread is delicious and easy to make. The best part? It has only 5 net carb per serving!
The focaccia bread is one among many keto friendly versions of bread. Though focaccia can be described as an Italian or French type there are different types that you will find in the market like cheese focaccia, peppered focaccia, rosemary focaccia, and more.
The seasonings make a big impact on this recipe so don’t leave them out. The combination of cherry tomatoes with rosemary are always a hit. The salt flakes are what seals the deal! Be sure to go fancy and get the real salt flakes like these I found on Amazon. These salt flakes have over 30,000 positive reviews and it’s the best selling on Amazon too! You can use these salt flakes on desserts also. It pairs nicely topped on your chocolate desserts.
Just look at how our almond flour focaccia bread turn out!
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I planted rosemary bushes around my house because I use it so often in my recipes. It’s definitely a favorite of mine. Rosemary is super easy to maintain too. It grows big really fast and can take over a spot if you don’t keep trimming it. The stores now-a-days are charging almost $5 for a small bag of fresh rosemary! You can buy a small plant at the hardware store for the same amount and have it all year long! I live in Texas so at least that’s how it is for me. I’m not sure about the states up North though.
Almond Flour Focaccia Bread Recipe Ingredients
- 3 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Topping
- 1-2 teaspoon salt flakes
- ½ cup cherry tomatoes
- 1 tablespoon of fresh rosemary leaves
- ¼ cup extra virgin olive oil
This recipe yields one focaccia sheet that measures 9’’ x 13’’ inches!
Almond Flour Focaccia Bread Recipe Instructions
- Preheat oven to 350F. Prepare a 9’’ x 13’’ inches baking tray with baking paper.
- Place almond flour, baking powder, and salt in a large bowl. Stir to combine.
- Add one egg (beaten), almond milk, and apple cider vinegar to the flour and stir very well until a smooth dough. Set aside.
- Separate the whites of the four remaining eggs and place them in a medium bowl. Beat them with an electric mixer until soft picks consistency.
- Add the beaten whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, which will make the focaccia super fluffy.
- Place the batter in the prepared baking tray. Spread it evenly. It doesn’t need to go up to the edges as it’ll grow once in the oven.
- Mix olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some halved cherry tomatoes and salt flakes on top.
- Bake it for 20-25 minutes or until a toothpick comes out clean.
- Let it cool before transferring.
- Keep the leftovers in an airtight container in the fridge for up to 7 days.
Tips
- Reheating leftovers in the oven assures a better texture.
- Rosemary is the most traditional herb when making focaccia, but there’re other delicious alternatives. One is crushed garlic and parmesan cheese as toppings. A second one is caramelized onion and arugula (add arugula after baking the focaccia).
- Use good quality and cold-pressed extra virgin olive oil for the best results.
Parchment paper hack:
No need to cut your parchment paper perfectly to fit your pan. Just crumble it up like you would a regular sheet of paper, then smooth it out to the shape of your pan. It fits perfectly every time!
Almond Flour Focaccia Bread Recipe Nutrition
Serves 12
Only 5 net carbs per slice!
The printable recipe card is at the very bottom of this article.
Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
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Here’s a printable version of this Keto Focaccia Recipe:
Almond Flour Focaccia Bread Recipe
Equipment
Ingredients
Recipe Ingredients
- 3 cups almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Topping Ingredients
- 1-2 teaspoon salt flakes
- ½ cup cherry tomatoes
- 1 tablespoon of fresh rosemary leaves
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 350F. Prepare a 9’’ x 13’’ inches baking tray with baking paper.
- Place almond flour, baking powder, and salt in a large bowl. Stir to combine.
- Add one egg (beaten), almond milk, and apple cider vinegar to the flour and stir very well until a smooth dough. Set aside.
- Separate the whites of the four remaining eggs and place them in a medium bowl. Beat them with an electric mixer until soft picks consistency.
- Add the beaten whites to the dough and slowly stir to incorporate. It will lose a lot of air, but some will remain, which will make the focaccia super fluffy.
- Place the batter in the prepared baking tray. Spread it evenly. It doesn’t need to go up to the edges as it’ll grow once in the oven.
- Mix olive oil with rosemary leaves and let it sit for 5 minutes. Then brush it all over the focaccia. Finally, spread some halved cherry tomatoes and salt flakes on top.
- Bake it for 20-25 minutes or until a toothpick comes out clean.
- Let it cool before transferring.
- Keep the leftovers in an airtight container in the fridge for up to 7 days.
Notes
Rosemary is the most traditional herb when making focaccia, but there’re other delicious alternatives. One is crushed garlic and parmesan cheese as toppings. A second one is caramelized onion and arugula (add arugula after baking the focaccia).
Use good quality and cold-pressed extra virgin olive oil for the best results. Parchment paper hack: No need to cut your parchment paper perfectly to fit your pan. Just crumble it up like you would a regular sheet of paper, then smooth it out to the shape of your pan. It fits perfectly every time!
