Focaccia has been a staple of Italian cuisine for centuries, known for its airy texture, fragrant herbs, and golden
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Focaccia has been a staple of Italian cuisine for centuries, known for its airy
texture, fragrant herbs, and golden crust.
Traditionally made with wheat flour and plenty of olive oil, it’s a delight to savor, but for those following a keto or low-carb lifestyle, it can be a challenge to enjoy.
Enter our Keto
Rosemary Focaccia—a modern twist on this classic bread that captures the essence of traditional focaccia while being mindful of your carb intake.
Crafted with a blend of almond flour, ground flaxseed, and psyllium husk powder, this focaccia offers a rich, nutty flavor and satisfying texture, without the carbs that come with conventional
bread.
The addition of gelatin ensures a tender crumb, while the active dry yeast gives it a gentle rise, resulting in a bread that’s as close to the original as you can get on a keto diet.
Rosemary, with its earthy and aromatic notes, is
the star of this recipe. Sprigs of fresh rosemary are nestled into the dough, infusing each bite with their fragrant oils. A drizzle of extra virgin olive oil before baking not only enhances the flavor but also helps to create that classic, slightly crispy crust we all love.
And for the finishing touch, a sprinkle of Maldon Smoked Sea Salt Flakes adds a
delicate, smoky flavor that elevates this bread to gourmet status.
Making this Keto Rosemary Focaccia is easier than you might think, thanks to a few clever swaps and the use of wholesome ingredients. There’s no need for long kneading sessions or complicated techniques—just mix, rise, and bake.
In about an hour, you’ll have a beautiful, golden loaf that’s perfect for dipping in olive oil, serving alongside a salad, or enjoying on its own.
With this recipe, you can indulge in the comforting, savory flavors of focaccia while staying true to your low-carb goals!
Line two 8" round pans with unbleached parchment paper. Break rosemary sprigs into small clusters, removing the woody stems.
Add the yeast and 2 tsp. sweetener (maple syrup or honey) to a large bowl. Heat water to 105 F - 110 F and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes.
Meanwhile, mix the almond flour, flaxseed powder, psyllium husk powder, baking powder, sea salt, garlic powder and gelatin in a small bowl.
In another bowl, whisk the eggs, vinegar, sour cream and 1/4 cup olive oil.
Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine.
Pour in the dry ingredients and beat on medium speed to fully combine.
Scrape batter into prepared pans. Wet your hands and smooth the batter. Use your fingers to make indentations in the batter. Put the rosemary sprigs in some of the holes. Drizzle with remaining olive oil.
Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes. Your bread will rise roughly 1 inch.
While your bread is rising, preheat oven to 350 F. Sprinkle risen focaccia with flaky sea salt and transfer to the oven. Bake 25-30 minutes.
Let focaccia cool in the pan, then transfer to a wire rack.
NUTRITION INFORMATION
152 calories, 13 g fat, 2 g saturated fat, 8 g monounsaturated fat, 3 g polyunsaturated fat, 41 mg cholesterol, 5 g carbohydrate, 1 g sugar, 3 g fiber, 5g protein
Macronutrient Ratio
83% Fat | 12% Protein |5% Carbohydrate
PS: With this recipe, you don’t have to visit your favorite coffee shop to savor a delicious focaccia. And if you’re a coffee drinker—even if it’s just
once a week—check this out:
There’s a surprising discovery about how your favorite cup could be affecting your digestive health. Whether you take it black or with cream, you’ll definitely want to see this.
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