Easy Keto Recipe

Keto Focaccia

INGREDIENTS

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!

1

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

2

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.

3

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.

4

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.

5

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.

6

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.

7

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.

8

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

9

NET CARBS FAT PROTEIN

4.4 grams

12.5 grams

5.7 grams

SERVINGS

TIME

Serving: 1 Square Makes: 9 Squares

Prep: 10 Minutes Cook: 25 Minutes

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