Soft and airy Keto Focaccia Bread that tastes just like the real thing. It’s light and fluffy, and delicious dipped in olive oil. And you can make it totally dairy-free, 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 a decade and I can honestly say that I don’t crave any kind of bread anymore. I’d rather stick with protein and some low carb veggies. And maybe some keto cookies for dessert!
But while I don’t exactly crave it, I do enjoy keto bread from time to time. And this easy Keto Focaccia is one of my family’s favorites. 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 makes a great crust for Keto Breakfast Pizza, and I’ve used the dough to make Keto Breadsticks too!
Why you must make this recipe
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.
And Keto Focaccia is one of my most popular creations. It comes as close to the real deal as anything can. And it has only 2.5g net carbs per piece!
Reader Reviews
“This recipe is a total winner! I have been a lifelong bread lover so after switching to Keto lifestyle nine months ago I was REALLY missing it. Until I found Carolyn’s bread recipes. Game changers! This one in particular is so wonderful! So close to what I think of for “real” focaccia. Fantastic texture, great flavor, totally dippable! The rosemary takes it to another level. This will become a weekly recipe for me. I followed the steps exactly and it turned out perfect. I watched her video to make sure I had the right consistency.” — Scarlett
“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 🙏🏼” — Jessica
“This was awesome. I sliced it and toasted it to have with an egg this morning.
The texture is so close to regular bread. Thank you!” — Amanda
Ingredients you need
- Keto flours: I use a combination of almond flour and coconut flour for the right consistency and structure. It helps avoid that eggy, rubbery texture.
- Protein powder: Yes, this is vital to the recipe, as it helps replace the gluten in this keto bread, so it will rise properly and hold together better. You can also use egg white protein powder.
- Eggs: You will need both eggs and extra egg whites. Using some egg whites made it lighter and more airy, just like real focaccia.
- Fresh rosemary: I love adding fresh herbs to bread. You can use rosemary, thyme, basil or any herb you love.
- Pantry staples: Extra virgin olive oil, baking powder, garlic powder and salt.
Step-by-step directions
1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, protein powder, rosemary, baking powder, salt, and garlic powder.
2. Stir in the wet ingredients: Add the olive oil, eggs, and egg whites and mix until well combined.
3. Add a little water: Stir in just enough water to form a sticky but cohesive dough.
4. Shape the bread: Turn the dough out onto a baking sheet lined with a greased sheet of parchment paper. Use wet hands to spread to a 9×12 inch rectangle.
5. Dimple the surface: Use your fingertips to dimple the surface of the bread lightly, then sprinkle with sea salt and rosemary leaves.
6. Bake until golden: Bake at 325ºF for 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.
Expert tips
How much water do I need? 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 quite sticky and soft, but still somewhat cohesive. It shouldn’t run all over your pan like batter.
Use 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.
Help! My bread is dry. If your bread comes out dry, you may have baked it a little too long. Keto baked goods can seem very dry even if over-baked by a few short minutes. Next time, try taking it out 5 minutes earlier. It will still be great dipped in olive oil. Or you can cube it and turn it into croutons.
Sunflower seed flour: You can replace almond flour with sunflower seed flour, but your bread is going to be very grey. Make sure you add at least a tablespoon of vinegar or lemon juice to offset the green reaction.
Frequently Asked Questions
Conventional focaccia is made with wheat flour and has about 20g of carbs per serving. But this keto focaccia bread is completely grain free and has only 5g of carbs and 2.5g of fiber. That comes to 2.5g net carbs per piece.
Many keto breads use cheeses for fathead dough, but this keto focaccia can be made dairy free. It consists primarily of almond flour, coconut flour, protein powder, eggs and olive oil.
You can store leftover bread in an airtight container on the counter for up to 5 days or in the fridge for up to 10. You can also freeze the bread for up to 3 months.
Serve it with:
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.
Cathy says
Made the bread tonight. Spot on!!! Ill make it a little thicker next time but wow. On target. Thank you!!!!
Jo Wasik says
OMG! So easy so good. Thanks!
Benjamin Nappa says
Unfortunately mine came out very grainy and more like a biscuit or keto cookie. Used ultra fine almond flour too! ????
Carolyn says
Then something went wrong (can’t say what without being in your kitchen) but you can see from my photos and from the overwhelmingly rave reviews, that it should have the texture of real focaccia.
veronique.vanderscheer@gmail.com says
Hi,mine didn’t worked out good at all.It didn’t rise and the texture was coarsly.Like you eat almond fluor raw.
I used american measure tools and
I did exactly how you do it.
What went wrong?
Im from the Netherlands maybe thats the problem 😉
Carolyn says
If the texture was coarse, then your almond flour was probably very coarse. That’s not something I can really help you with, given what’s available in the Netherlands.
Kaity says
Game changer for my keto charcuterie boards!
Linda says
Oh WOW. So delicious ????. My hubby and I are loving it dipped in truffle oil. Thanks for another great recipe. Can I ask what brand of coconut ???? flour you use?
Carolyn says
Usually Bob’s Red Mill.
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.