Keto Focaccia
Pillowy keto focaccia dimpled with olive oil, rosemary, and flaky salt. Made from almond flour and mozzarella, each square has just 2.4g net carbs and bakes in about 45 minutes total. A genuinely bread-like, gluten-free side that tears, dips, and toasts like the real thing.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 9. Values are estimates; brands vary.
This keto focaccia delivers the crackly, olive-oil-soaked top and tender crumb of the Italian classic without the wheat. Built on almond flour, melted mozzarella, and psyllium husk, it tears apart, dips into soup, and toasts beautifully — at just 2.4g net carbs per square.
Ingredients
- 2 cups (200g) blanched almond flour
- 2 tbsp (16g) whole psyllium husk
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 2.5 cups (280g) shredded low-moisture mozzarella
- 3 oz (85g) cream cheese
- 3 large eggs
- 5 tbsp extra-virgin olive oil, divided
- 1 tbsp fresh rosemary leaves
- 1/2 tsp flaky sea salt, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C) and line an 8x8-inch baking pan with parchment, leaving an overhang. In a bowl, whisk together the almond flour, psyllium husk, baking powder, and fine sea salt.
- 2
Combine the mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 90 seconds total).
- 3
Working quickly, add the eggs and the dry mixture to the hot cheese. Stir, then knead with oiled hands until a uniform, slightly tacky dough forms. If it stiffens, microwave 10 seconds to soften.
- 4
Press the dough evenly into the prepared pan. Drizzle 3 tbsp of the olive oil over the top and use oiled fingertips to press deep dimples across the entire surface.
- 5
Scatter the rosemary and flaky salt over the top. Bake for 28–32 minutes, until deeply golden and set in the center.
- 6
Drizzle with the remaining 2 tbsp olive oil while warm. Cool in the pan 10 minutes, then lift out and cut into 9 squares.
Tips & notes
- Psyllium husk is essential here — it gives the crumb structure and chew. Don't substitute psyllium powder 1:1; use about 1.5 tbsp powder if that's all you have, or the dough turns gummy.
- Store covered at room temperature up to 2 days or refrigerate up to 5. Reheat in a 350°F oven or toaster for 5 minutes to restore the crisp edges; microwaving makes it soft.
- For extra flavor, press halved cherry tomatoes or thin garlic slices into the dimples before baking — add about 0.3g net carbs per square.
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Frequently asked questions
- How many carbs are in keto focaccia?
- Each of the 9 squares has 2.4g net carbs (5.3g total carbs minus 2.9g fiber), along with 268 calories, 11.2g protein, and 22.8g fat. It's keto-friendly enough to enjoy a couple of pieces while staying in your daily carb budget.
- Why does my keto focaccia turn out gummy?
- Gumminess usually comes from too much psyllium or under-baking. Use whole psyllium husk (not powder) at the measured amount, and bake until the center is fully set and the top is deeply golden. Cooling completely before cutting also firms up the crumb.
- Can I make this dairy-free?
- It's tricky because the mozzarella and cream cheese provide the structure and chew. You can try a melting dairy-free mozzarella and dairy-free cream cheese, but the texture will be denser and the rise less pronounced. Keep all other ingredients the same.
