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Keto Focaccia with Rosemary and Kalamata Olives
5 from 24 votes

Keto Focaccia with Rosemary and Kalamata Olives

This Keto Focaccia is a low-carb bread made from almond flour, oat fiber, mozzarella, cream cheese, and eggs, flavored with garlic powder and fresh rosemary and studded with Kalamata olives. The combination of cheeses and fiber gives a dough with a chewy texture reminiscent of traditional focaccia, while the olives provide bursts of savory flavor. It is baked to develop a golden crust and tender interior, offering a keto-friendly alternative to classic focaccia bread.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 9
Calories: 285 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 1 ½ cups almond flour
  • 2 tablespoons oat fiber see notes
  • 2 ½ cups mozzarella cheese shredded
  • 3 ounces cream cheese
  • 2 egg beaten
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 tablespoon rosemary divided, fresh
  • 14 kalamata olives pitted
  • ½ teaspoon salt
  • ¼ teaspoon black pepper ground
  • extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 400F.
  2. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
  3. Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary (chopped) and baking powder in a bowl and whisk together to combine, then set aside.
  4. Add in the 2 beaten eggs, then mix in the dry ingredients.  As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.  Make sure the ingredients are fully mixed for a more consistent dough.
  5. The dough will be very sticky, so be sure to oil your hands.  Place the dough in an 8 X 8 glass casserole baking dish that's been sprayed with nonstick spray and spread it out evenly with your hands.  
  6. Poke 14 random dimples into the dough. Place the 14 Kalamata olives into each dimple, slightly pushing them into the dough. Brush olive oil over the top.  Sprinkle with salt and the remaining rosemary.
  7. Bake for 15-18 minutes or until the dough has firmed up.  Mine too exactly 18 minutes.  Allow to cool slightly before cutting into 9 pieces.
  8. Serve warm dipped in olive oil,  with fresh rosemary and ground pepper.  You can also use it to make a sandwich, or serve on the side of a bowl of soup!  
  9. Store leftovers at room temperature in a sealed container or food storage bag for a few days, or freeze. When you are ready to eat, pop in the microwave for 10-15 seconds with a damp paper towel wrapped around it.

Notes

  • Using pre-shredded, part-skim mozzarella prevents excess moisture; fresh mozzarella makes the focaccia too wet.
  • Oat fiber helps achieve the traditional focaccia texture and is low in carbs. If unavailable, a mix of psyllium husk powder and coconut flour can substitute with adjustments.
  • Olives add savory flavor but can be omitted if preferred.
  • Oil hands when handling the sticky dough for easier spreading.

Nutrition Information

Calories 285kcal (14%) Carbohydrates 6g (2%) Protein 13g (26%) Fat 24g (37%) Saturated Fat 7g (35%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 6g 2%
Protein 13g 26%
Fat 24g 37%
Saturated Fat 7g 35%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.