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Keto Focaccia Bread
5 from 45 votes

Keto Focaccia Bread

This Keto Focaccia Bread blends almond flour, whey protein, and xanthan gum into a sticky dough flavored with olive oil and topped with rosemary and sea salt. Yeast proofed with inulin initiates the rise, producing a light bread suitable for low-carb diets. The focaccia develops indentations on top for a classic appearance and bakes up with herbaceous aroma and a tender crumb.

Prep Time
10 mins
Cook Time
25 mins
Resting Time
45 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 154 kcal
Course: Bread
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Mix the dry ingredients in a bowl – almond flour, unflavoured whey protein powder, baking powder, xanthan gum and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 154

% 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.