Low-Carb Garlic and Herb Focaccia

Dive into the aromatic world of Italian cuisine with this Low-Carb Garlic and Herb Focaccia, a keto-friendly take on the classic bread that's just as delicious as the traditional version. Rich with the flavors of garlic and herbs, this focaccia is perfect for those looking to indulge in their bread cravings without the guilt. Enjoy it as a side, a base for sandwiches, or simply on its own!

Course Sides

Cuisine Italian

Keyword Garlic Herb Focaccia, keto bread, Keto Focaccia Recipe, Low Carb Focaccia

Prep Time 15

Cook Time 20

Total Time 35

Servings pieces

Calories 230kcal

Equipment

Large mixing bowl
Baking sheet
Parchment paper
Whisk

Ingredients

Dry Ingredients

2 cups Almond flour 224g
2 tbsp Psyllium husk powder 14g
1 tbsp Baking powder 14g
1 tsp Garlic powder 3.1g
1 tbsp Dried Italian herbs basil, oregano, thyme, 2.8g
½ tsp Sea salt 2.5g

Wet Ingredients

3 Eggs large
1 tbsp Apple cider vinegar 15ml
¼ cup Olive oil 60ml, plus extra for drizzling
½ cup Warm water 120ml

Toppings

1 tbsp Fresh rosemary chopped, 1.7g
Coarse sea salt for topping
3 cloves Fresh garlic minced

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, psyllium husk powder, baking powder, garlic powder, dried Italian herbs, and sea salt, mixing well to distribute all ingredients evenly.
In a separate bowl, whisk together the eggs, apple cider vinegar, and olive oil until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring continuously to form a dough.
Add the warm water to the mixture and work the dough with your hands until it becomes cohesive and pliable.
Flatten the dough onto the prepared baking sheet, shaping it into a rectangle or oval, about 1/2 inch thick.
Using your fingers, dimple the surface of the dough gently, then sprinkle the minced garlic, chopped fresh rosemary, and a generous amount of coarse sea salt over the top.
Drizzle with additional olive oil, ensuring the toppings are well-coated.
Bake in the preheated oven for about 20 minutes, or until the focaccia is golden brown and firm to the touch.
Remove from the oven and let it cool slightly before slicing and serving.

Notes

Ensure your eggs are at room temperature for better integration into the dough. The focaccia can be stored in an airtight container for up to 5 days or frozen for a longer shelf life. Feel free to customize the herbs to suit your taste preferences, and add toppings like olives or sun-dried tomatoes for variation.

Nutrition