Keto Focaccia

Keto breads are not the same as wheat breads, however, some recipes turn out better than others. This is one. It’s from the All Day I Dream About Food blog, and I recommend making several batches and freezing, because then you’ll have it on hand for bread stuffing, meatloaves, etc.

Keto Focaccia
Serves 12 // 174 calories, 14.8g fat, 6g protein, 2.5g net carbs

1 cup almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
2 tbsp chopped fresh rosemary
1 tbsp baking powder
3/4 tsp salt
1/2 tsp garlic powder
1/2 cup extra virgin olive oil
2 large eggs
2 large egg whites
1/4 to 1/2 cup water
Coarse sea salt for sprinkling
Fresh rosemary leaves for sprinkling

Preheat the oven to 325F and line a baking sheet with parchment paper. Grease the parchment paper.

In a large bowl, whisk together the almond flour, coconut flour, protein powder, rosemary, baking powder, salt, and garlic powder. Add the olive oil, eggs, and egg whites and mix until well combined.

Stir in just enough water to form a sticky dough. Trust that this sticky mess WILL bake up nicely. Turn the dough out onto the prepared baking sheet and use wet hands to spread to a 9×12 inch rectangle.

Use your fingertips to dimple the surface of the bread lightly, then sprinkle with sea salt and rosemary leaves.

Bake 20 to 25 minutes, until the bread is golden on the edges and firm to the touch. Let cool 10 minutes before slicing and serving.