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Rosemary and Garlic Keto Focaccia Bread (This is so good!)
Author: Bree
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 1 2 1 x
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1x 2x 3x
2 tsp active dry yeast
1 tsp honey, to feed the yeast
1/3 cup lukewarm water
2 tsp apple cider vinegar
1 ½ cups almond flour
3 tbsp flaxseed meal
1 tsp garlic powder
1 ½ tsp xanthan gum
1 ½ tsp baking powder
½ tsp salt
2 eggs
For topping:
rosemary springs
12 Kalamata olives
1 tbsp olive oil
In a small bowl combine the active dry yeast, honey and water.
Cover it with a kitchen towel and let it rise in a warm place for 7-10 minutes.
The mixture should be bubbly.
In a large bowl combine the almond flour, flaxseed meal, baking powder, garlic powder and xanthan gum.
Add the eggs, apple cider vinegar and yest mixture.
Beat to combine.
Line a baking pan with parchment paper.
Transfer the dough to the prepared pan.
Spread with your wet hands into a 1/4-inch-thick rectangle.
Drizzle with olive oil.
Top with rosemary springs and Kalamata olives.
Cover it with a kitchen towel and let it rise in a warm place until the dough has almost doubled in size.
Preheat oven to 350°F while the dough is proofing.
Bake the rolls in preheated oven for 25-30 minutes or until golden brown.
Allow to cool completely before serving.
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