Keto Focaccia

There is nothing authentic about keto focaccia. Unlike the traditional Italian bread, this focaccia bread doesn’t use flours high in gluten, yeast or cheese. Yet, it’s still has a similar texture and flavor since we use some simple substitutions that bake into this savory Italian inspired bread that’s perfect for dipping into marinara.

Using almond flour as the base, this keto focaccia  bread also contains lupin flour to give a hint of cornmeal flavor and ingredients like protein powder, baking powder, xanthan gum and eggs to help make the dough rise into a flatbread.

1. Mix together dry ingredients – blanched almond flour, lupin flour, unflavored protein powder, baking powder, xanthan gum and salt.
2. Stir in melted butter and eggs. Mix and knead until a dough ball forms.
3. Roll dough in between two sheets of parchment paper until about 1/4 – 1/2 inch thick.
4. Make dimples into the focaccia flatbread using your fingers or a blunt instrument.
5. Coat with egg wash, dried or fresh herbs and coarse salt.
6. Bake at 350 degrees for 10 minutes. Broil under high heat for 1-2 minutes to crisp up the top.
7. Remove from oven and coat with olive oil. 

Key ingredients

• Almond flour – The base flour for this keto bread. Make sure to use blanched super fine almond flour.
• Lupin flour – Used to decrease the amount of almond flour needed, which limits the amount of carbs added. Lupin flour is mostly fiber and it gives a hint of cornmeal flavor to the flatbread.
• Protein powder – Used to help the bread rise and to provide structure to trap in air bubbles released when baking. Look for low or zero carb unflavored protein powders.
• Xanthan gum – Helps to hold the dough together and to keep the low carb focaccia from crumbling.
• Butter – Gives a buttery flavor to the bread.
• Eggs – Helps the focaccia rise and hold together.