Keto Focaccia Bread
User Reviews
5
Keto Focaccia Bread
Description
The Keto Focaccia Bread recipe uses almond flour and unflavored whey protein powder combined with baking powder, xanthan gum, eggs, yeast proofed with inulin, olive oil, and warm water. After mixing, the dough rests in a lined casserole dish to rise and develop structure. Rosemary sprigs and sea salt flakes embellish and season the top before baking.
The result is a bread with a pleasant chew and distinct herbal notes from fresh rosemary. This low-carb alternative to traditional focaccia avoids wheat flour while maintaining the bread’s texture by using a combination of ingredients optimized for such baking.
The dough's rising process benefits from warmth and a resting period of 45 minutes to an hour, which helps lightness despite the grain-free flours. The bread is suitable for slicing and serving as a side or snack.
Yeast is proofed with inulin, honey, or sugar to activate it, but most sugar is consumed during baking, and net carbs remain low. Ingredients should be measured precisely with a scale for best results.
Ingredients
- 2 teaspoon active dry yeast
- 2 teaspoon inulin or honey/sugar** see recipe notes
- 1 ½ cup / 150g almond flour
- 4 tbsp / 20g whey protein powder unflavoured
- 1 egg
- 2 egg white
- ⅓ cup / 80 ml water warm
- 2 teaspoon baking powder
- 1 ½ teaspoon xanthan gum
- 1 tablespoon olive oil
Topping
- rosemary sprigs
- sea salt flakes
Instructions
- Proof your yeast by adding it to the warm water (40C/105F) together with the inulin. Cover and put in a warm place for around 7 minutes to ensure it starts to bubble.
- Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, baking powder, xanthan gum and set aside.
- Beat the egg and the two additional egg whites in a food processor or in a bowl with an electric mixer until frothy, about 2 minutes.
- Add the olive oil, water/yeast mix and the flour mix to the eggs and continue mixing until well-combined. A sticky dough will form.
- Line a 25 x 15 cm casserole dish with parchment paper. Dip a spatula in water to prevent sticking and spread the dough evenly. Make indentations in the dough with your fingers and spread fresh rosemary and sea salt over the dough.
- Cover with a tea towel and rest in a warm place (on a radiator, for example, or in the oven on the lowest setting) for 45 minutes to 1 hour until the dough has fluffed up and increased in size noticeably.
- Preheat the oven to 180 Celsius / 350 Fahrenheit and bake for 25 minutes. After 10 minutes place an aluminium foil lightly on top of the dish to avoid excessive browning.
- Allow to cool before slicing as the texture will improve. Toast if you wish, and enjoy with a drizzle of olive oil.
Notes
- This recipe makes 8 portions, each with about 2.2g net carbs.
- Store the focaccia in a bread tin at room temperature or in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Whey protein powder can be replaced by 2 tablespoons psyllium husk or 1 tablespoon psyllium husk powder; this may yield a slightly firmer texture.
- Ingredients should be measured with digital scales for accurate results.
- Inulin, honey, or sugar can be used to proof the yeast; these sugars are consumed in baking, so net carbs remain low.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Total Carbohydrates | 4.7g | 2% |
| Protein | 8.4g | 17% |
| Fat | 12.2g | 19% |
| Saturated Fat | 1.2g | 6% |
| Fiber | 2.5g | 10% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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