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–+ servings

Keto Rosemary Focaccia

This delicious focaccia delivers classic Italian flavor with a soft, satisfying texture. It is low carb and keto friendly for everyone to enjoy.
Keto Rosemary Focaccia
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Italian
Servings 9 squares
Calories 272 kcal
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Ingredients
  

For the Dough

  • 2 cups Blanched Almond Flour
  • 2 tbsp Psyllium Husk Powder
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Garlic Powder
  • 3 large Eggs
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup Warm Water
  • 1 tsp Apple Cider Vinegar

For the Topping

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary Leaves
  • 1 tsp Flaky Sea Salt

Instructions
 

  • Preheat the oven to 375°F. Line an 8x8-inch baking pan with parchment paper and brush the paper lightly with olive oil.
  • In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt and garlic powder until there are no lumps.
  • In a second bowl, whisk the eggs, 1/4 cup olive oil, warm water and apple cider vinegar until well blended.
  • Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Let it rest for 5 minutes so the psyllium can absorb the liquid and the dough firms up.
  • Spread the dough evenly in the prepared pan. Oil your fingertips and press deep dimples all over the surface.
  • Drizzle the 2 tbsp olive oil over the top so it pools in the dimples, then scatter on the rosemary and flaky sea salt.
  • Bake for 22-25 minutes, until golden brown on top and firm in the center. Cool in the pan for 10 minutes before lifting out and cutting into squares.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 7gProtein: 7gFat: 24g
Keyword keto bread, keto focaccia, low carb
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