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.
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.
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.