Say Hello to Your New Favorite: Golden Rosemary Keto Focaccia Bread

Okay, friends, let me tell you a little secret. Sometimes the best kitchen creations come from a happy accident. This Golden Rosemary Keto Focaccia Bread? It was born from my craving for something truly satisfying without the carbs, and a little extra love for fresh rosemary. The result? A light, airy slice of heaven that’s become a staple in my kitchen. Trust me, once you try it, it’ll be in yours too!

If you’re on a low-carb journey or just looking for a delicious and wholesome bread alternative, this recipe is about to become your new best friend. It’s surprisingly simple to whip up, bursting with flavor, and honestly? It feels like a treat without the guilt.

Why This Recipe Works Like a Charm:

1. Surprisingly Simple: Don’t let the “bread” part intimidate you. This recipe comes together quickly with minimal fuss.
2. Bold & Herbaceous: The fragrant rosemary and subtle garlic create a flavor profile that’s both comforting and exciting.
3. Keto-Friendly Goodness: It ticks all the boxes for a low-carb lifestyle without sacrificing taste or texture.

What You’ll Need:

• 1 ½ cups (158 g) finely ground almond flour – This is the base for our light and airy texture.
• ½ cup (60 g) coconut flour – Adds a touch of subtle sweetness and structure.
• ½ cup (54 g) unflavored whey protein isolate (or egg white protein for dairy-free) – Helps with the rise and gives it a lovely chew. Feel free to swap for dairy-free if needed!
• 3 tablespoons finely chopped fresh rosemary – Fresh is best if you have it, but dried will work in a pinch (use about 1 tablespoon dried).
• 1 ½ tablespoons baking powder – Our leavening agent for that beautiful rise.
• 1 teaspoon salt – Enhances all the delicious flavors.
• ¾ teaspoon garlic powder – Just a hint of savory goodness.
• ¾ cup (162 g) extra virgin olive oil – Adds richness and that classic focaccia feel.
• 3 large eggs (approximately 150g without shell) – For binding and moisture.
• 3 large egg whites (approximately 99g) – Contributes to the light texture.
• ⅓ cup (79 g) water – Just enough to bring it all together. You might need a tad more!
• Flaky sea salt, for sprinkling – Don’t skip this! It adds a wonderful crunch and flavor burst.
• Fresh rosemary sprigs, for garnish – Makes it look extra special.

Let’s Get Baking: Step-by-Step

1. Get Your Oven Ready: Preheat your oven to 325°F (160°C) and place a rack in the center. Line a large baking sheet with parchment paper and give it a light grease to prevent sticking.
2. Whisk the Dry Stuff: In a large bowl, whisk together the almond flour, coconut flour, protein powder, chopped rosemary, baking powder, salt, and garlic powder. Make sure everything is nicely combined.
3. Add the Wet Ingredients: Pour in the olive oil, whole eggs, and egg whites. Mix everything together with a sturdy spoon or spatula until a thick, cohesive dough starts to form.
4. Add Water Gradually: Now, slowly add the water, starting with ⅓ cup. Mix until you have a soft, slightly sticky dough. You might need to add a tiny bit more water, a teaspoon at a time, to get the right consistency – it should be workable but not too wet.
5. Shape It: Transfer the dough onto your prepared baking sheet. Using damp hands, gently press and spread the dough into a roughly 10.5 x 15.75 inch rectangle, aiming for an even thickness throughout.
6. Dimple and Sprinkle: Use your fingertips to create those classic focaccia dimples all over the surface of the dough. Then, sprinkle generously with flaky sea salt and arrange a few fresh rosemary sprigs on top for extra flavor and visual appeal.
7. Bake to Golden Perfection: Pop the baking sheet into the preheated oven and bake for 28 to 33 minutes. Keep an eye on it – you want the edges to be a lovely golden brown and the surface to feel firm when you gently touch it.
8. Cool and Slice: Once baked, let the focaccia cool on the baking sheet for at least 15 minutes before you even think about slicing it. This helps it firm up and makes it easier to handle. Then, slice and enjoy!

Expert Tips for Focaccia Success:

• Don’t Overmix: Once the wet ingredients are added, mix just until everything is combined. Overmixing can lead to a tougher texture.
• Wet Hands are Your Friend: When spreading the dough, keep your hands slightly damp to prevent the dough from sticking to them.
• Storage: Leftovers can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. You can also freeze slices for longer storage – just thaw them out before enjoying.
• Dairy-Free Option: Remember, you can easily make this dairy-free by using egg white protein powder instead of whey protein isolate.

Serving & Pairing Ideas:

This Golden Rosemary Keto Focaccia Bread is incredibly versatile! It’s fantastic dipped in extra virgin olive oil (maybe with a sprinkle of balsamic vinegar!), served alongside a hearty salad, or as a satisfying snack on its own. It’s also a wonderful addition to a low-carb charcuterie board or enjoyed with your favorite keto-friendly soup. For a cozy night in, pair it with a glass of your favorite dry wine.

Golden Rosemary Keto Focaccia Bread Slices

Enjoy these light and airy low-carb rosemary keto focaccia bread slices, perfect for dipping or as a satisfying snack. Their delicate texture and herbaceous aroma make them a delightful alternative to traditional breads. This recipe is also easily adaptable for dairy-free diets.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 18

Calories 167 kcal

Ingredients

  

• 1 ½ cups 158 g finely ground almond flour
• ½ cup 60 g coconut flour
• ½ cup 54 g unflavored whey protein isolate (or egg white protein for dairy-free)
• 3 tablespoons finely chopped fresh rosemary
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• ¾ teaspoon garlic powder
• ¾ cup 162 g extra virgin olive oil
• 3 large eggs approximately 150g without shell
• 3 large egg whites approximately 99g
• ⅓ cup 79 g water
• Flaky sea salt for sprinkling
• Fresh rosemary sprigs for garnish

Instructions

 

• Position a baking rack in the center of your oven and preheat to 325°F (160°C). Line a large baking sheet with parchment paper and lightly grease the paper.
• In a spacious mixing bowl, combine the almond flour, coconut flour, protein powder, chopped rosemary, baking powder, salt, and garlic powder. Whisk these dry ingredients thoroughly to ensure even distribution.
• Introduce the olive oil, whole eggs, and egg whites to the dry mixture. Blend with a sturdy spoon or spatula until a cohesive dough begins to form.
• Gradually incorporate water, starting with ⅓ cup, and mix until a soft, slightly sticky dough is achieved. Add up to an additional ¼ cup of water by the teaspoonful if needed to reach the desired consistency.
• Transfer the dough onto the prepared baking sheet. Using moistened hands, gently press and spread the dough into a roughly 10.5 x 15.75 inch rectangle, aiming for an even thickness.
• Use the tips of your fingers to create shallow indentations across the surface of the dough. Sprinkle generously with flaky sea salt and arrange fresh rosemary sprigs over the top.
• Bake in the preheated oven for 28 to 33 minutes, or until the edges are nicely golden brown and the surface feels firm when lightly touched.
• Allow the baked bread to cool on the baking sheet for at least 15 minutes before slicing and serving.

Notes

Yields: Approximately 18 slices

Estimated Nutritional Information (per slice, approximately 1/18th of recipe):

Calories: 167 kcal
Total Fat: 14.1 g
Saturated Fat: 2.0 g
Monounsaturated Fat: 9.8 g
Polyunsaturated Fat: 1.7 g
Cholesterol: 36 mg
Sodium: 71 mg
Total Carbohydrate: 4.6 g
Dietary Fiber: 1.9 g
Total Sugars: 0.8 g
Protein: 5.2 g

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and precise measurements. The values provided are based on standard nutritional data for the listed ingredients.

Seriously, you need to try this one. It’s a game-changer for anyone looking for a delicious, low-carb bread alternative. When you make it, don’t forget to snap a picture and tag me – I can’t wait to see your beautiful creations! Happy baking!