Grain Free Focaccia | Low Carb, Keto

by hungryelephant
2148 views

It’s been a while since I’ve made a recipe! Don’t worry, I wont bore you with the details – but the time off has given me a good chunk of time to think of some recipes! Starting with this perfect grain free focaccia!

grain free focaccia, grain free focaccia bread, grain free focaccia bread recipe, keto focaccia, keto focaccia recipe, keto focaccia bread, keto focaccia bread recipe, keto focaccia with yeast, low carb focaccia, low carb focaccia recipe, low carb focaccia bread, low carb focaccia bread recipe, keto bread, easy keto focaccia

Before I go any further, yes, I use arrowroot flour in this recipe, so that means it’s more of a low carb but can still be eaten in moderation in the keto diet.

Arrowroot is great to use – it’s low-glycemic and can be used in moderation. I do understand if serious keto-ers do not want to make this recipe though but it’s one of my favourites.

 

 

This recipe is so simple to make. It’s fairly similar to my grain free bread but I added some more water to make it easier to handle.

keto cravings cookbook, keto cravings

Buy my two cookbooks on Amazon now!

If you like this keto focaccia – make sure to check out my grain free bread loaf, and grain free jalapeno cheese bread!

 

grain free focaccia, grain free focaccia bread, grain free focaccia bread recipe, keto focaccia, keto focaccia recipe, keto focaccia bread, keto focaccia bread recipe, keto focaccia with yeast, low carb focaccia, low carb focaccia recipe, low carb focaccia bread, low carb focaccia bread recipe, keto bread, easy keto focaccia
Yield: 15

Grain Free Focaccia

Prep Time: 20 minutes
Rising Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes

A delightful grain free focaccia! Low carb and can be keto friendly. Super easy to make. Made with arrowroot flour which is low glycemic.

Ingredients

Instructions

In a mixing bowl, sift together the almond flour, arrowroot, xanthan gum, sugar and if you are using quick yeast, add it to the flour here.

Stir

Add the egg whites, olive oil salt and warm water to the dry mix.

Stir until a somewhat batter has formed.

Dump the batter onto a cookie sheet lined with parchment paper or a silicone sheet.

Wet your hands and form a flat square with the dough, smoothing down the top.

Press your fingers into the dough to form little craters.

Cover and let rise for 1.5-2 hours or until doubled.

Drizzle olive oil onto the dough and sprinkle the rosemary and dried onion.

Bake at 400°F / 200°C for 20 minutes.

Take out and cool on a rack until near room temp. Enjoy!

Notes

These loaves both make around 15 slices (but probably can get more) Nutritional Information per slice:

  • CALS: 110
  • FAT: 7.5
  • CARBS: 8.9
  • FIBRE: 1.8
  • NET CARBS: 7.8
  • PROTEIN: 3.7

You may also like

Skip to Recipe