Keto Vegan Garlic and Rosemary Focaccia

This Keto Vegan Garlic and Rosemary Focaccia is a savory, aromatic, and fluffy flatbread that fits perfectly into your low-carb lifestyle. Infused with the flavors of fresh rosemary and garlic, it's a delicious side or appetizer that's easy to make and sure to impress.

Course Sides

Cuisine Italian

Keyword Garlic Rosemary Bread, Keto Focaccia, Low Carb Focaccia, Vegan Keto Bread

Prep Time 15

Cook Time 20

Total Time 35

Servings pieces

Calories 210kcal

Equipment

Large mixing bowl
Baking sheet
Parchment paper
Measuring cups and spoons
Whisk

Ingredients

2 cups Almond Flour (224g)
¼ cup Coconut Flour (30g)
¼ cup Ground Flaxseed (30g)
2 tsp Baking Powder (9.8g)
1 tsp Xanthan Gum (2.6g)
½ tsp Salt (2.8g)
1 cup Warm Water (240ml)
¼ cup Olive Oil (60ml), plus extra for topping
2 tbsp Fresh Rosemary chopped (3g)
3 cloves Garlic minced (9g)
2 tbsp Nutritional Yeast (optional) (10g) for a cheesy flavor

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, ground flaxseed, baking powder, xanthan gum, and salt.
Add the warm water and olive oil to the dry ingredients and stir until a sticky dough forms.
Fold in the minced garlic and chopped rosemary until evenly distributed throughout the dough.
Transfer the dough onto the lined baking sheet and use wet hands to spread it into an even layer, approximately 1/2 inch thick. Shape it into a rectangle or a traditional oval focaccia shape.
Dimple the top of the dough with your fingertips and drizzle with additional olive oil.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the edges are crispy.
Remove from the oven and let cool on the baking sheet for 10 minutes before slicing.

Notes

For added flavor, sprinkle the top with additional chopped rosemary and sea salt before baking.

Ensure the water is warm, not hot, to keep the dough at the right consistency.

If the dough is too sticky to handle, even with wet hands, chill it in the fridge for 10-15 minutes before shaping.

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.

Nutrition