Keto Focaccia Bread
Keto focaccia is 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.
Servings: 8
Calories: 154kcal
Equipment
- 25 x 15 cm casserole dish
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 whites
- ⅓ cup / 80 ml warm water
- 2 teaspoon baking powder
- 1 ½ teaspoon xanthan gum
- 1 tablespoon olive oil
Topping
- Rosemary sprigs
- Sea salt flakes
Instructions
- 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.
Video
Notes
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 tablespoon psyllium husk (or 1 tablespoon 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. 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.
Measure ingredients with digital scales for best results.
Nutrition
Calories: 154kcal | Total Carbohydrates: 4.7g | Protein: 8.4g | Fat: 12.2g | Saturated Fat: 1.2g | Fiber: 2.5g | Sugar: 1g