Low Carb Classic Focaccia
Satisfy your bread cravings without the carbs with this irresistibly fluffy Low Carb Classic Focaccia. Crafted with almond flour and a touch of coconut flour, this keto-friendly recipe captures the essence of traditional focaccia while keeping it low-carb and gluten-free. Enhanced with fragrant dried rosemary, crushed garlic, and a drizzle of olive oil, every bite is bursting with Mediterranean flavor. Perfectly golden and studded with signature focaccia dimples, this easy-to-make bread comes together in just 40 minutes, making it an ideal companion for soups, salads, or a low-carb charcuterie board. Whether enjoyed fresh from the oven or stored for later, this rich, satisfying bread is a game-changer for keto and gluten-free diets alike.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 0.5 cups Olive oil
- 0.75 cups Warm water
- 3 large Eggs
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dried rosemary
- 2 cloves Crushed garlic
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Kosher salt
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir to mix well.
In another bowl, beat the eggs until frothy. Add the olive oil, warm water, and apple cider vinegar to the eggs and whisk together.
Pour the wet ingredients into the bowl with the dry ingredients and mix until you have a thick batter.
Transfer the batter to the prepared baking sheet. Use a spatula to spread and flatten the batter into a rectangle or oval shape, about 1/2 inch thick.
Insert wells into the batter using your fingers or the back of a spoon to create the characteristic focaccia dimples.
In a small bowl, combine the crushed garlic, dried rosemary, and a remaining couple of tablespoons of olive oil. Drizzle this mixture evenly over the top of the focaccia.
Sprinkle the surface with sea salt and a touch of kosher salt for added texture and flavor.
Bake in the preheated oven for 25 minutes, or until the edges are golden brown and the center is firm to the touch.
Allow the focaccia to cool slightly before slicing and serving. Enjoy your perfect low-carb focaccia fresh or stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 10.0 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 517 mg | 40% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
