Easy Keto Recipe

Keto Focaccia

Keto Focaccia


Keto Focaccia – Dried Yeast LIQUID INGREDIENTS – Extra Virgin Olive Oil – Egg – Egg White DRY INGREDIENTS – Almond Flour – Coconut Flour – Whole Psyllium Husk – Salt – Garlic Powder

Proof the yeast for the keto focaccia by pouring hot water into a bowl with maple syrup and the dry yeast. No sugar will be left, the yeast will eat it all!


Combine the dry keto focaccia ingredients in a large mixing bowl with a whisk: almond flour, coconut flour, psyllium husk, salt, and garlic powder.


Combine the liquid gluten-free focaccia ingredients with a whisk in another bowl: extra virgin olive oil, egg, egg whites, and the proofed yeast. Beat manually until combined.


Pour the liquid keto focaccia ingredients into the dry mixture and stir it with a silicone spatula until a sticky batter forms before gathering it in a large dough ball.


Place the dough onto a baking sheet lined with lightly oiled parchment paper while preheating the oven to 350°F (180°C). Tip: hold the paper with clips to spread the dough.


Spread the dough with your hands to form a typical focaccia shape with your keto dough. It's a rectangle of about 9 inches in length and about half an inch in height.


Traditional focaccia has many small bumps on the top crust. Make these bumps on your keto focaccia by pressing the tip of your fingers on the dough.


Bake the keto focaccia for 25 to 35 minutes in an oven at 350°F (180°C) and decorate it with a pinch of coarse salt, Italian herbs, and a touch of olive oil.


Cut your keto focaccia into 9 slices and enjoy it on the side of a keto spaghetti dinner, or as a low-carb appetizer.



4.4 grams

12.5 grams

5.7 grams



Serving: 1 Square Makes: 9 Squares

Prep: 10 Minutes Cook: 25 Minutes

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