Keto Focaccia Bread
A versitile keto bread dough that can be used for focaccia, biscuits, small bread loaf, or flatbread. This recipe is specifically for Focacccia.
- Food Processor or large cheese grater for shredding cheese.
- Mixing bowls for dry and wet ingredients.
- Measuring spoons, measuring cups, mixing spoon or spatula.
- Baking Sheets
- Parchment, Baking Sheet Liner or Silpat.
- 1 cup Almond flour
- 1 tsp baking powder
- 1 tsp Basil (Dried)
- 1/4 tsp Salt (Real Salt)
- 1/2 tsp garlic powder
- 1/4 cup Parmesan (Shredded)
- 1 cup Mozzarella (Shredded)
- 2 large eggs (farm fresh)
- 2 Tbsp Butter (Melted)
- 2 Tbsp Sour Cream (Full Fat)
-
Preheat oven to 375°F
-
In a large mixing bowl, combine, almond flour, baking powder, basil, and salt. Mix thoroughly.
-
Add in shredded parmesan and mozzarella. Mix almond mixture and cheese well.
-
In a separate bowl, whisk eggs and then add in sour cream and melted butter. Mix well.
-
Add wet ingredients into dry ingredients and mix throughly. Mixture will be sticky.
-
Spread mixture 1/2 inch thick on parchment lined baking sheet. You can use another sheet of parchment on top to help spread it out evenly.
-
Place baking sheet in the middle of the oven and bake 15-20 minutes. Edges and top should be nice and brown.
-
After removing bread from the oven, allow to cool on a baking rack.
-
Slice into 8 equal sections for sandwiches, or lengthwise for 1 inch breadsticks.
-
Recipe Note:
You can also divide dough using a baking (cookie scoop) to make biscuits. A medium size scoop works best. Baking time will be approximagely 12 minutes. If you are using a large scoop, baking time can take 15-20 minutes.
