Soft and airy keto focaccia bread that tastes just like the real thing. Made with almond and coconut flour, so it’s completely grain-free. Dairy-free option too.
I know it’s hard to believe for many keto beginners, but you do stop craving bread and other carbs after a while. No, it’s true!
I can honestly say that I don’t crave any kind of bread anymore. I’d instead stick with my meats, my low carb veggies, and of course, some of my keto desserts.
But while I may not crave it, I do enjoy keto breads from time to time. And this easy keto focaccia ranks up there as a genuinely delectable option. Dipped in olive oil and a bit of sea salt, and you will swear you are at your favorite trattoria back in your high carb days!
It’s from my first cookbook, The Everyday Ketogenic Kitchen, and I am excited to share it with you. Grab your copy here:
Keto bread can be delicious!
I am frequently asked by new followers whether there is such a thing as delicious keto bread.
The answer to this simple question isn’t quite so simple. It depends on your perspective.
Let me be obvious and say that I have yet to find any delicious store-bought keto breads. All of them are quite dry and flavorless, in my opinion, and most of them contain questionable ingredients. I think you are best to stay away from these.
But if you’re willing to make your own, and you are ready to let go of your expectations about it being the same as the bread you used to enjoy, then you do have some delicious options.
Because here’s the thing: no bread made from healthy keto ingredients is going to be precisely the same as conventional bread. If you can make your peace with that, and enjoy keto meal for what it is, you will be much happier. Trust me.
A few of my most popular keto bread recipes include:
And I can honestly say I think this keto focaccia may become one of the most popular of them all!
How to make keto focaccia
The flour: I find that the best flour for keto focaccia is a combination of almond flour and coconut flour. It gives the best bready consistency, and helps avoid that eggy, rubbery texture.
The protein powder: Yes, this is vital to the recipe, so please don’t ask me if you can leave it out. It helps replace the gluten in this keto bread, so it will rise adequately and hold together better.
The eggs and egg whites: I first tried this bread using all whole eggs, but I find that using some egg whites made it lighter and airier, just like real focaccia.
How much water? As you can see in the recipe and the video, the amount of water you should use depends on the thickness of the dough, which in turn depends on the absorbency of the coconut flour. It should be almost a thick, sticky batter rather than a mixture.
Using wet hands: Wetting your hands helps to keep the money from sticking to them as you spread it on the pan. Keep wetting them whenever it feels like it’s holding.
What to serve with keto bread
So many delicious options. We love just to dip it in olive oil and sea salt. And you can even use this keto focaccia for paninis, if you split the pieces in half through the middle.
Here are some other great keto recipes to serve with focaccia:
Keto Focaccia Bread
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
Made with almond and coconut flour, so it’s completely grain-free. Dairy-free option too.
- Course: Side Dish
- Cuisine: Bread
- Keyword: easy keto bread, keto focaccia
- Servings: 12
- Calories: 174 kcal
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder (can sub egg white protein for dairy-free)
- 2 tbsp chopped fresh rosemary
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup extra virgin olive oil
- Two large eggs two large egg whites
- 1/4 to 1/2 cup water
- Coarse sea salt
- Fresh rosemary leaves
Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, protein powder, rosemary, baking powder, salt, and garlic powder. Add the olive oil, eggs, and egg whites and mix until well combined.
Stir in just enough water to form a sticky dough. Turn the dough out onto the prepared baking sheet and use wet hands to spread to a 9×12 inch rectangle.
Use your fingertips to dimple the surface of the bread lightly, then sprinkle with sea salt and rosemary leaves.
Bake 20 to 25 minutes until the bread is golden on the edges and firm to the touch. Let cool 10 minutes before slicing and serving.
Keto Focaccia Bread
Amount Per Serving (1 slice (1/12th of recipe))
% Daily Value*
- Calories 174
Calories from Fat 133
- Fat 14.8g23%
- Carbohydrates 5g2%
- Fiber 2.5g10%
- Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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