This one is low-carb, gluten-free, chewy inside, crispy edges, and super forgiving.
🧀 Keto Cheesy Focaccia Bread
Makes: 1 small focaccia (6–8 pieces)
Net carbs: ~2–3g per piece (depending on toppings)
INGREDIENTS
Base Dough
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2 cups shredded mozzarella cheese
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2 oz cream cheese
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1½ cups almond flour
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1 tsp baking powder
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1 large egg
Toppings
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2–3 tbsp olive oil
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¼ cup shredded mozzarella or parmesan
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1 tsp garlic powder (or minced garlic)
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1 tsp Italian seasoning or rosemary
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Flaky salt (optional but amazing)
STEP-BY-STEP DIRECTIONS
🔥 STEP 1: Preheat & Prep
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Preheat oven to 400°F (205°C).
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Line a baking sheet or small pan with parchment paper.
🧀 STEP 2: Melt the Cheese
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Add mozzarella and cream cheese to a microwave-safe bowl.
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Microwave 30 seconds, stir.
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Repeat until fully melted and stretchy (about 1–1½ minutes total).
👉 Stir well—it should look like thick cheese dough.
🌾 STEP 3: Make the Dough
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Add almond flour and baking powder to the melted cheese.
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Stir until partially combined.
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Add egg and mix thoroughly.
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Knead with hands (lightly greased) until smooth and dough-like.
👉 If sticky, chill for 5 minutes or lightly oil your hands.
🫓 STEP 4: Shape the Focaccia
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Place dough onto parchment-lined pan.
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Press into a ½-inch thick rectangle or circle.
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Use fingers to poke classic focaccia dimples all over.
🧄 STEP 5: Top It
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Drizzle olive oil generously over the dough.
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Sprinkle garlic powder, herbs, and salt.
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Add extra shredded cheese on top.
🔥 STEP 6: Bake
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Bake 12–15 minutes, until golden and bubbly.
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Optional: Broil 1–2 minutes for extra crisp top—watch closely.
😍 STEP 7: Cool & Serve
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Let rest 5 minutes (sets the texture).
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Slice and serve warm.
🔥 OPTIONAL VARIATIONS
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Rosemary sea salt
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Jalapeño cheddar
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Parmesan & garlic
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Everything bagel seasoning
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Olive & herb focaccia
🧊 STORAGE
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Fridge: up to 5 days
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Freezer: up to 2 months (reheat in oven or air fryer