Soft and airy keto focaccia bread that tastes just like the real thing. Made with almond and coconut flour, so it’s completely grain-free. Dairy-free option too.
I know it’s hard to believe for many keto beginners, but you really do stop craving bread and other carbs after a while. No really, it’s true!
I’ve been doing low carb for over 10 years now, with a keto focus for about half of that. And I can honestly say that I don’t crave any kind of bread anymore. I’d rather stick with my meats, my low carb veggies, and of course some of my keto desserts.
But while I may not crave it, I do enjoy keto breads from time to time. And this easy keto focaccia ranks up there as a truly delectable option. Dipped in olive oil and a bit of sea salt, and you will swear you are at your favorite trattoria back in your high carb days!
It’s from my first cookbook, The Everyday Ketogenic Kitchen, and I am excited to share it with you. Grab your copy here:
Keto bread can be delicious!
I am frequently asked by new followers whether there is such a thing as really good keto bread.
The answer to this simple question isn’t quite so simple. It really depends on your perspective.
Let me be very clear and say that I have yet to find any truly good store-bought keto breads. All of them are quite dry and flavorless, in my opinion, and most of them contain questionable ingredients. I think you are best to stay away from these.
But if you’re willing to make your own, and you are willing to let go of your expectations about it being exactly the same as the bread you used to enjoy, then you do have some delicious options.
Because here’s the thing: no bread made from healthy keto ingredients is going to be exact the same as conventional bread. If you can make your peace with that, and enjoy keto bread for what it is, you will be much happier. Trust me.
A few of my most popular keto bread recipes include:
And I can honestly say I think this keto focaccia may become one of the most popular of them all!
How to make keto focaccia
The flour: I find that the best flour for keto focaccia is a combination of almond flour and coconut flour. It gives the best bready consistency, and helps avoid that eggy, rubbery texture.
The protein powder: Yes, this is vital to the recipe, so please don’t ask me if you can leave it out. It helps replace the gluten in this keto bread, so it will rise properly and hold together better.
The eggs and egg whites: I first tried this bread using all whole eggs but I find that using some egg whites made it lighter and more airy, just like real focaccia.
How much water? As you can see in the recipe and the video, the amount of water you should use depends on the thickness of the dough, which in turn depends the absorbency of the coconut flour. It should really be almost a thick, sticky batter, rather than a dough.
Using wet hands: Wetting your hands helps to keep the dough from sticking to them as you spread it on the pan. Keep wetting them whenever it feels like it’s sticking.
What to serve with keto bread
So many delicious options. We love to just dip it in olive oil and sea salt. And you can even use this keto focaccia for paninis, if you split the pieces in half through the middle.
Here are some other great keto recipes to serve with focaccia:
- Keto Italian Wedding Soup
- Spinach Stuffed Chicken
- Easy Caprese Chicken
- Creamy Shrimp Scampi
- Italian Sausage Meatballs
- Keto Chicken Florentine
And hey, check out this podcast I just did discussing the do’s and the don’ts for baking keto bread!
Keto Focaccia Bread
Ingredients
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup unflavored whey protein powder (can sub egg white protein for dairy-free)
- 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
Instructions
- 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. 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.
Kim says
Can this be frozen? If so how long.
Carolyn says
It should freeze well, for up to 2 months tightly wrapped.
Patricia says
Made this focaccia tonight for dinner and we loved it!
The texture is AMAZING and I just discovered a new pizza crust, THANK YOU!
I wish there was an unflavored coconut flour, because that’s the only flavour I don’t like much, but I’ll take it anyway.
Kim says
Can I use whey protein ?
Kim says
Sorry see by this recipe I can use whey
Holly says
Would Pea Protein Powder work just as well?
Carolyn says
It should… but some of it has a greenish tinge so be aware of that.
Stephanie says
Hi Carolyn,
I’ve been low carb for three years now, and your receipes are the only ones I trust! Thanks for sharing them all!
I’ve made this before and it’s gorgeous, but I just wondered – if I make the batter ahead of time, will it be ok in the fridge for a few hours before baking, or would it be better to bake it early and warm it up for a few mins in the microwave when dinner is ready?
Carolyn says
Good question, I am not really positive but I think it’s worth a shot. I would form it completely on the pan, cover with plastic wrap, and refrigerate.
Leila says
Thank you so much for all the recipes you provide. I feel like “all day I search your site” finding new foods I can eat on my Keto diet. My son made me this Focaccia today and it is delicious. Thanks again!
Carolyn says
Wonderful to hear!
Joanne says
Made this bread today and it is delicious. I always make a full batch of anything because it can always be frozen.
Pearlin says
Hi Carolyn, I tried this and it taste delish! Just that it was crumbly and didn’t hold well like a bread. Any idea what went wrong? Thanks!
Carolyn says
Hard to say but sounds like maybe too much coconut flour.
Rachael Yerkes says
so happy this is keto friendly! So delicious and really easy to throw together.
wilhelmina says
This bread turned out excellent! Thanks for the great recipe!
Jen says
Thanks for the encouragement about not craving bread. We are just now getting into a keto diet and bread used to be life for me so this recipe couldn’t have come at a better time. Thank you!
Sandrita says
Crazy idea but could I add in a been of leavened yeast instead of the protein powder/extra egg white?
missing the extra fluffy bubbles you get from regular focaccia bread
Carolyn says
You can certainly try.
Andrée Code says
Carolyn – Is Vital Proteins Collagen Peptides a protein powder that can be used in this recipe?
Carolyn says
No, collagen won’t work.
Heather K. says
I have been keto for over a year now and thanks to you no desire to change back. As long as I can have dessert every day, I’m fine. I don’t miss bread. I do miss the olive oil dipping sauce. I would eat an entire loaf if I had seasoned olive oil for it. This focaccia is fantastic! It is exactly what I needed and perfect for dipping. It is the best tasting keto bread I’ve tried. I have your everyday cookbook and your baking cookbook. Those, along with your website, have been helping me make a different dessert every few days since this pandemic started.