If you miss focaccia on a keto diet, this recipe is going to make your day. This keto cottage cheese focaccia is soft, fluffy, and has that classic olive oil and rosemary flavor you love.
The secret ingredient here is cottage cheese. It makes the bread incredibly moist on the inside while keeping things low carb and high in protein.
The texture is surprisingly close to the real thing. You get a golden, slightly crispy top with those signature dimples filled with olive oil and garlic.
It works great as a side with soup or salad, or honestly just on its own as a snack. It’s one of those recipes you’ll want to make again and again.
The whole thing comes together in about 40 minutes, and you don’t need any fancy equipment besides a blender and a baking pan.
Why You’ll Love This Recipe
It Actually Tastes Like Real Focaccia – The olive oil pools into those dimples and the garlic crisps up just like traditional Italian focaccia.
Cottage Cheese Adds Protein Without the Carbs – You get a serious protein boost from the cottage cheese and eggs which keeps you full way longer than regular bread.
The Texture Is Soft and Pillowy Inside – Blending the cottage cheese smooth and adding psyllium husk gives this bread a soft interior that most keto breads totally lack.
Recipe Ingredients
For the Bread
- 1 cup Cottage Cheese (full fat)
- 2 cups Almond Flour
- 3 large Eggs
- 2 tbsp Psyllium Husk Powder
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
For the Topping
- 3 tbsp Olive Oil
- 1/2 tsp Flaky Sea Salt
- 1 tsp Dried Rosemary
- 3 cloves Garlic, thinly sliced
How To Make
Step 1
Preheat your oven to 375°F. Line a 9-inch round cake pan or a small quarter sheet pan with parchment paper and grease lightly.
Step 2
Blend the cottage cheese and eggs in a blender until completely smooth.
Step 3
In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Pour in the cottage cheese mixture and stir until a thick dough forms. Let it rest for 5 minutes.
Step 4
Transfer the dough to the prepared pan and spread it out evenly with damp hands or a spatula until it is about 3/4 inch thick. Use your fingertips to press dimples all across the surface of the dough, pressing almost but not quite to the bottom.
Step 5
Drizzle the olive oil generously over the top, letting it pool into the dimples. Scatter the sliced garlic, dried rosemary, and flaky sea salt evenly over the surface.
Step 6
Bake for 25 to 30 minutes, until the focaccia is golden brown on top and feels firm when pressed in the center.
Step 7
Let it cool in the pan for 5 minutes, then transfer to a cutting board. Slice into squares or wedges and serve warm.
Tips
Blend the Cottage Cheese Until It’s Completely Smooth
This is the most important step in the whole recipe. If you leave any lumps in the cottage cheese, you’ll end up with visible white curds throughout the bread that mess with the texture.
Blend the cottage cheese and eggs together for a solid 30-60 seconds until it looks like a smooth, pourable batter with zero lumps. It should look almost like a thin pancake batter.
If you’re using a regular blender and it’s not catching everything, stop and scrape down the sides, then blend again.
Don’t Skip the 5 Minute Rest
After you mix the dough together, the psyllium husk needs those 5 minutes to absorb the liquid. If you skip this and spread the dough right away, it’ll be too sticky and wet to work with.
After resting, the dough will firm up noticeably and become much easier to press into the pan. It’ll also hold its shape better during baking, giving you a bread that’s sturdy and not gummy inside.
Use Damp Hands to Spread the Dough
This dough is sticky. If you try to spread it into the pan with dry hands, it’s going to stick to your fingers and you’ll end up pulling and tearing it instead of pressing it flat.
Wet your hands with water before you start spreading, and re-wet them as needed. This makes it so much easier to push the dough into an even layer and press those dimples in without the dough fighting you the whole time.
More Recipes
- Keto Garlic Bread Bites
- Keto Italian Herb Cheese Crackers
- Keto Parmesan Garlic Crackers
- Keto Everything Bagel Cheese Crisps
- Keto Zucchini Parmesan Crisps
Frequently Asked Questions
Can I use low fat cottage cheese instead of full fat?
Full fat cottage cheese is really important here because it adds moisture and richness that helps the focaccia hold together and taste good. Low fat or fat-free versions have more water and less structure, which can make the bread turn out soggy or flat.
Since this is a keto recipe, the fat content also matters for keeping the macros right. Stick with full fat for the best texture and flavor.
Keto Cottage Cheese Focaccia
Ingredients
Equipment
Method
- Preheat your oven to 375°F. Line a 9-inch round cake pan or a small quarter sheet pan with parchment paper and grease lightly.
- Blend the cottage cheese and eggs in a blender until completely smooth.
- In a large bowl, combine the almond flour, psyllium husk powder, baking powder, and salt. Pour in the cottage cheese mixture and stir until a thick dough forms. Let it rest for 5 minutes.
- Transfer the dough to the prepared pan and spread it out evenly with damp hands or a spatula until it is about 3/4 inch thick. Use your fingertips to press dimples all across the surface of the dough, pressing almost but not quite to the bottom.
- Drizzle the olive oil generously over the top, letting it pool into the dimples. Scatter the sliced garlic, dried rosemary, and flaky sea salt evenly over the surface.
- Bake for 25 to 30 minutes, until the focaccia is golden brown on top and feels firm when pressed in the center.
- Let it cool in the pan for 5 minutes, then transfer to a cutting board. Slice into squares or wedges and serve warm.