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.
Servings 9
Calories 163kcal
Equipment
- 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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 163kcal | Carbohydrates: 3g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 282mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Calcium: 161mg | Iron: 1mg