This Keto focaccia bread is airy, soft and chewy. The easy recipe uses yeast, which gives it a fluffy texture and a great rise. A grain-free, gluten-free bread with only 2.2g net carbs per square.
I am so proud of this almond flour focaccia. Just like traditional Italian focaccia, it is a yeast bread recipe. I also added olive oil and rosemary sprigs, which deliver that "real" focaccia flavor I was craving.
It has an authentic soft and chewy texture and toasts well. Serve it alongside any Italian meal or simply enjoy it as an appetizer dipped in olive oil. We also love using it to make Italian paninis.
Here are the ingredients I am using:
- Active dry yeast
- Inulin - A prebiotic fibre which has about 30% percent of the sweetness of sugar. We need it to activate the yeast. Read more about inulin here.
- Almond flour - I am using ground almonds. This is the same as regular almond flour in the US. If you're using super-fine almond flour, reduce the amount by about 1 tablespoon.
- Whey protein powder - For a fine, wheat-like texture
- Egg - One entire egg and two additional egg whites
- Water - must be warm
- Baking Powder
- Xanthan gum - for a stronger crumb structure
- Flavor: Extra virgin olive oil, rosemary sprigs and sea salt
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Proof the yeast by adding it to the warm water with the inulin. It needs to froth and bubble.
Step 2: Mix the dry ingredients in a bowl.
Step 3: Beat the eggs until frothy in a large mixing bowl.
Step 4: Add the extra-virgin olive oil, yeast mixture and the flour mix to the eggs and continue mixing until well-combined. A sticky dough will form.
Step 5: Put the dough in a baking dish lined with parchment paper. Make indentations in the dough with your fingers and top with fresh rosemary and sea salt. Cover with a tea towel and let the dough rise.
Step 6: Bake the focaccia until the top is golden and a toothpick inserted comes out clean. Allow the bread to cool fully before slicing.
If you follow these tips, the bread will rise like a dream and you'll end up with a wonderfully fluffy texture.
Use a digital food scale. It's more accurate than measuring cups. Also, all tablespoons and teaspoons need to be level and not heaped.
Proof the yeast. Yeast likes a water temperature of 40 C / 105F (think bath water). Too hot, and the yeast cannot activate, too cold and it will die. If the yeast does not form a generous amount of froth, discard it and start again.
Room temperature eggs. If you mix cold eggs into the yeast, you just won't get a good rise. To warm up fridge eggs, put them in hot water for 3 minutes.
Where to let the dough rise: It needs a warm place - the top of a radiator, an airing cupboard or the oven on the lowest setting. Always cover it with an oiled piece of clingfilm and top it with a tea towel.
How To Serve
Serve keto focaccia...
- alongside a platter with roasted vegetables and cured ham
- in a bread basket, with a bowl of olive oil and balsamic vinegar for dipping
- as a panini, filled with parma ham, provolone cheese, tomato, lettuce and avocado
- with a soup, such as keto mushroom soup or keto vegetable soup.
You can taste the almond flour. But apart from that, it has a similar chewy consistency and all the other flavors we like about focaccia - the yeast, the rosemary, olive oil and salt.
Use honey or even sugar instead. Don't worry - no sugar will remain post bake. The yeast "feeds" on it. You cannot substitute the inulin with either erythritol or xylitol.
Yes. You can add Kalamata olives, sun-dried tomatoes or grate parmesan cheese over the bread before baking.
Replace the whey protein powder with either egg white protein powder or with 2 tablespoon psyllium husk (or 1 tablespoon psyllium husk powder). I used psyllium in my first attempt at this recipe. The result is a little firmer, but also very good.
No, that would not work. A better nut-free substitute may be a mix of sesame seed and sunflower seed flour, which could be used as a 1:1 substitution to almond flour.
Store it in a bread tin either at room temperature or in the fridge. It's fine for about 5 days.
Alternatively, freeze the bread for up to 3 months. If you slice it before freezing, you can toast it straight from the freezer!
More Keto Bread Recipes
Here are more keto bread recipes and cakes with yeast or with a yeast option:
Tried this recipe? Give it a star rating below!
Keto Focaccia Breadfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 25 x 15 cm casserole dish
- Rosemary sprigs
- Sea salt flakes
- 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.