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
- ⅓ cup coconut flour
- ⅓ cup unflavored whey protein powder (can sub egg white protein for dairy-free)
- 2 tablespoon chopped fresh rosemary
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ cup extra virgin olive oil
- 2 large eggs
- 2 large egg whites
- ¼ to ½ 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.
Melissa says
it’s so good but a little dry for us. We are not ysed ti coconut flour but tryung to eat less almond flour. I will try cooking it a little less next time. Do you think a little cream cheese in the dough would help?
Jessica says
OMG! Thank you, this focaccia was so good, and with soup, on this cold winter night, yum yum yum! And, a plus, for a weekday, when I run out of hours, I can still manage to get a warm bread with my meal in no time 🙏🏼
Karen Barnhart says
Flavor was good but everything I make with coconut flour is always so dry. It gets stuck in my throat. Even with olive oil on it, it seams dry. Would lupini flour work in place of the coconut flour?
Brooke Fradet says
I am so excited to try this using your breakfast pizza recipe! Would it be possible to make the dough and par bake for 15 minutes (like the breakfast pizza recipe calls for) to be used the next day to make the breakfast pizza? I am just trying to save time in the morning!
Carolyn says
Absolutely!
Pat says
I am looking forward to making this tonight. It looks amazing. I just wondered whether I can make it more as a bread and slice it. Put is in a loaf pan. Also could I reduce the olive oil and add a bit more water.
Cheryl Alvino says
I love how you give tips and your videos are a huge help! Have to get this other cookbook, I have the dessert one! Your recipes are the best , Caroline!
Belinda Sullivan says
This is very best keto bread I’ve ever come across.It isn’t so heavy laden with cheese or cream .I also added nutritional yeast which gave it a more golden hue not to mention a lovely breadiness and I added homemade bagel seasoning … This is now my GO TO breakfast toasty bread. LOVE IT !!⭐️⭐️⭐️⭐️⭐️
Barbara Felton says
I am not a fan of rosemary. What do you suggest In It’s place.
Carolyn says
Any herb will do.
Kera says
I used this as the base for breakfast pizza. For some reason it was really dry, not sure what I did wrong. The flavor was good though. Maybe I’ll undercook it a bit next time then add the pizza toppings for the final cook. I probably overcooked it.
Carolyn says
If it was dry, you probably over-baked it.
Barb says
You say one an sub egg white protein for non dairy…is that powdered egg white or something else?
Thanks!
Carolyn says
Powdered egg whites, yes.
Kimberly says
Can this be made in a large 12” x 5” loaf pan, or a 7” springform pan like your Keto Instant Pot Bread?
Carolyn says
I have not tried it in a loaf pan but you’re welcome to experiment!
Jolene says
Would it be possible to make this with coconut flour only. My sister is allergic to almonds but coconut doesn’t bother her.
Carolyn says
Not this recipe, no.
Teresa Fleming Garcia says
I followed the recipe exactly and I never had a dough, just a batter. I added some water, not much, thinking maybe it will thicken it in some weird way. I went back over everything I did and I did everything right. I had to pour it into an 8×8 square pan and I have it in the oven now. We’ll see what happens. Disappointing.
Carolyn says
If that was the case, then you didn’t have enough flour. What brands of almond and coconut flour did you use? And yes… adding water if it was already thin would definitely not help.
Teresa Fleming Garcia says
I used Kirkland/ Costco brand almond flour and King Aurthur coconut flour. It actually baked up just fine in my 8×8 pan, baked in 25 min. It’s really good, I would make it again, regardless if it turns out as more of a batter. I just miss putting the dimples in the dough, ha, not a big deal.
Carolyn says
It should be thick enough to do that so hold back on any added liquid next time.