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 (105 g) almond flour
- 1/3 cup (40 g) coconut flour
- 1/3 cup (36 g) unflavored whey protein powder, (can sub egg white protein for dairy-free)
- 2 tbsp chopped fresh rosemary
- 1 tbsp baking powder
- 3/4 tsp (0.75 tsp) salt
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 cup (108 g) extra virgin olive oil
- 2 large eggs
- 2 large egg whites
- 1/4 to 1/2 cup (59.15 g) 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.
Video
Notes
Nutrition
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Delicious! I love savory breads. I made this yesterday and the flavor and texture are wonderful. I substituted egg white powder for the egg whites and used unflavored beef protein for the whey protein, that might account for the more delicate texture. That said, I am able to cut them into squares and they hold their shape just fine. This is going in my “favorites” file.
Is the protein powder absolutely required in this recipe? I am not fond of protein powders And don’t buy them.
Please read the blog post!
I made this focaccia and found it to be so grainy, I ended up tossing it. I’ve KETO for a long time and find this site to be one I confidently go to as a trusted as a trusted source for amazing KETO recipes. I did not add any water and thought it was pretty thin to make the dimensions. Would appreciate any tips to make this softer and less grainy.
It’s your almond flour, if it was grainy. You need to get a better one. FYI… this is NO reason to throw it away just because it doesn’t turn out perfectly. You could have dried it out and made stuffing or croutons.
I only have vanilla whey protein powder. Do you think the taste will be noticeable?
Yes! Please don’t use it! it will be awful.
I already have a TON of coconut flour only recipes. All it takes is a little searching with the search function on my blog.
Very easy to make! I used a lot of fresh rosemary from my garden and it came out delicious. Will make again.
Ooooo I made this today for dinner, I can’t wait to taste it. It looks so good. We were at a winery the other day and they were selling little packages of focaccia seasoning that you add to olive oil and brush on the focaccia before you bake it, yum!!!
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?
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 🙏🏼
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?
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!
Absolutely!
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.
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!
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 !!⭐️⭐️⭐️⭐️⭐️
I am not a fan of rosemary. What do you suggest In It’s place.
Any herb will do.
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.
If it was dry, you probably over-baked it.
You say one an sub egg white protein for non dairy…is that powdered egg white or something else?
Thanks!
Powdered egg whites, yes.
Can this be made in a large 12” x 5” loaf pan, or a 7” springform pan like your Keto Instant Pot Bread?
I have not tried it in a loaf pan but you’re welcome to experiment!
Would it be possible to make this with coconut flour only. My sister is allergic to almonds but coconut doesn’t bother her.
Not this recipe, no.
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.
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.
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.
It should be thick enough to do that so hold back on any added liquid next time.