Irresistible Keto Focaccia Bread That’s Fluffy and Delicious Recipe
This Irresistible Keto Focaccia Bread is a deliciously fluffy and flavorful low-carb alternative to traditional focaccia. Made with almond flour and Greek yogurt, this gluten-free bread is infused with garlic and rosemary, perfect for keto and keto-friendly diets. Easy to prepare and quick to bake, it’s ideal for serving alongside salads, soups, or as a snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Keto, Gluten-Free, Low-Carb
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 cups Almond Flour (Blanched for the best results)
- 1 tsp Baking Soda (Do not substitute with baking powder)
- 1 tsp Xanthan Gum (Crucial for gluten-free texture)
- 1 tsp Garlic Powder (Substitute with fresh garlic if desired)
- 1 tbsp Dried Rosemary (Opt for fresh if available)
- 1 tsp Flaky Salt (Kosher salt is a suitable alternative)
Wet Ingredients
- 1 cup Plain Greek Yogurt (Can swap with sour cream)
- 4 tbsp Unsalted Butter (Softened before mixing)
- 3 large Eggs (Room temperature works best)
- 3 tbsp Olive Oil (Reserve some for drizzling before baking)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8×12 inch baking pan with parchment paper to prevent sticking and for easy removal of the focaccia.
- Prepare Wet Mixture: In a large mixing bowl, blend the Greek yogurt, softened unsalted butter, and half of the olive oil until the mixture becomes smooth and creamy, ensuring even distribution of fats and moisture.
- Add Eggs: Incorporate the eggs one at a time into the wet mixture, thoroughly mixing after each addition for a consistent batter without lumps.
- Combine Dry Ingredients: In a separate bowl, mix together the almond flour, baking soda, xanthan gum, and garlic powder to ensure that the leavening agents and spices are evenly blended.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients, combining until a uniform dough forms without overmixing to avoid toughness.
- Transfer and Season: Transfer the dough into the prepared baking pan, flattening it evenly to create a uniform thickness. Sprinkle the top with flaky salt and dried rosemary for flavor and texture. Drizzle the reserved olive oil over the surface to promote browning and add richness.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is lightly golden and set in the center. Confirm doneness by checking that it springs back slightly when pressed.
- Cool and Serve: Allow the focaccia to cool slightly in the pan before cutting into pieces. Serve warm or at room temperature.
Notes
- For a more authentic rosemary flavor, use fresh rosemary instead of dried.
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Do not substitute baking soda with baking powder as it will affect the rise and texture.
- Almond flour should be blanched for the best texture and to avoid bitterness.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Keywords: Keto focaccia, low carb bread, gluten free bread, almond flour bread, keto baking, rosemary focaccia, easy keto recipe