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two slices of keto focaccia showing the fluffy inside

Gluten Free Keto Focaccia Bread

Katrin Nürnberger from sugarfreelondoner.com
I think this keto focaccia is one of the most delicious low carb bread bread recipes out there! It's topped with rosemary sprigs and sea salt flakes and tastes incredible dipped in olive oil. Serve it alongside an Italian meal or as a panini sandwich. Freezes well and toasts well.
Course Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 45 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 154kcal


  • 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.



Makes 8 portions. 2.2g net carbs per portion.  
Store in a bread tin at room temperature or in the fridge for up to 5 days. Alternatively, freeze for up to 3 months. 
You can replace the whey protein powder with 2 tbsp psyllium husk (or 1 tbsp psyllium husk powder). This is what I used in my first attempt at this recipe. The result is a little firmer, but also very good!
** I like to use inulin to proof the yeast. However, you can also use honey or even sugar. Don’t worry – none of the sugar will be present post bake! The yeast feeds on the sugar to emit carbon dioxide.
Measure ingredients with digital scales for best results. 


Calories: 154kcal | Total Carbohydrates: 4.7g | Protein: 8.4g | Fat: 12.2g | Saturated Fat: 1.2g | Fiber: 2.5g | Sugar: 1g