Rosemary Focaccia Bread

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I never miss bread when I have options like this easy Keto Rosemary Focaccia Bread.

Course Breakfast, dinner, lunch

Cuisine American, Italian

Keyword keto bread, low carb bread

Prep Time 10

Cook Time 18

Total Time 28

Servings pieces

Calories 199kcal

Author The Kellie Kitchen

Ingredients

1 1/2 cups almond flour
2 tbsp oat fiber
2 1/2 cups mozzarella cheese shredded
3 tbsp cream cheese
1 tsp garlic powder
2 tsp baking powder
2 eggs
1 tbsp rosemary fresh or dried
1/2 tsp salt
1/2 cup parmesan cheese shredded
1/2 cup kalamata olives chopped & optional

Instructions

Preheat oven to 400F. Line a 9x11" casserole dish or baking sheet with parchment paper or spray with oil. Set aside.
Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and repeat microwave for 30 seconds increments or until both are melted.
Add the almond flour, oat fiber, salt, pepper, garlic powder, most of the rosemary and baking powder in the melted cheese mixture. Mix together to fully combine the cheese with the dry ingredients.
Add in the 2 beaten eggs, then mix in the dry ingredients. OPTIONAL-add in chopped kalamata olives here. Make sure the ingredients are fully mixed for a more consistent dough. The dough will be sticky.
Oil your hands and press the dough in an 9x11" baking dish or baking sheet. Spread it out evenly through with your hands.
Press dimples intermittently all over the top of the dough. Sprinkle with parmesan cheese.
Bake for 15-18 minutes or until the dough has firmed up and cheese has browned slightly on top. My oven is 18 solid minutes. Allow your focaccia bread to cool slightly before cutting into 15 pieces.
Serve with lunch or dinner as a side to your salad. This Focaccia Bread can also be used to make sandwiches.

Notes

Oat Fiber is NOT Oat Flour. Oat Fiber is made from grinding the leftover hulls that have bee separated from the oat groats. This insoluble fiber is gluten free, zero calorie and very low carb.

Nutrition