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!
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 9x12 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
Storage Information: 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.