“This is an absolutely delicious keto focaccia with garlic and rosemary. Follow the recipe exactly and you will not be disappointed! Make this for a crowd and your non-keto guests will not even know the difference between regular bread and this keto bread! Only 2g carbs per delicious square!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

The Glow Factor, 2025 by Penelope Corwin is available worldwide. The image above will link to Amazon UK. For USA and all other countries, click here.

More on Keto Focaccia with Garlic and Rosemary…

Indulging in a keto diet does not mean compromising on flavour or missing out on bread. This keto focaccia features the aromatic combination of garlic and rosemary, all made possible with the use of clever ingredients.
 

FOLLOW MONYA:

• 
• 
• 
• 
• 

 
This great recipe is not only low in carbohydrates but also packs a nutritional punch. The base of this keto focaccia is almond flour, a gluten-free alternative rich in healthy fats and fibre. It provides a tender and nutty texture while keeping the carb count low. The active dried yeast allows the dough to rise, creating a fluffy yet dense structure reminiscent of traditional focaccia.
 
To enhance the flavour profile, garlic and rosemary take the centre stage. Garlic adds a pungent, savoury note, while rosemary infuses a pleasant herbal aroma.
 
For added nutritional benefits and texture, psyllium husk powder and inulin are incorporated. Psyllium husk powder provides a dose of soluble fibre, promoting digestive health and satiety. Inulin, a prebiotic fibre, nourishes the gut microbiome, supporting overall well-being.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Keto Focaccia with Garlic and Rosemary, as well as all the Breads on Fats of Life®.
 

Pin me

Print me

Keto 'Focaccia' with Garlic & Rosemary

Delicious keto focaccia with garlic and rosemary - your non-keto guests will not even know the difference! Only 2g carbs per delicious square!

Cook ModePrevent your screen going dark while you cook

Course Bread, Side Dish

Cuisine General

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Monya Kilian Palmer

Per serving

Calories: 84kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7.1g

Equipment

• kitchen scale
• mixing bowl
• whisk
• mini food processor / chopper
• garlic press
• silicon pastry brush

Ingredients

For the focaccia

• 100 g (3.5 oz) tepid (lukewarm) water, (not hot)
• 1 tsp inulin prebiotic fibre powder
• 10 g (0.4 oz) dried active yeast
• 100g (3.5 oz) almond flour
• 2 TB arrowroot powder, (16g / 0.6oz)
• 1 tsp baking powder
• pinch salt
• 1 egg
• 1 egg white
• 1 1/2 TB psyllium husk powder

To finish the focaccia

• 2 large sprigs fresh rosemary, needles picked
• 2 TB olive oil
• 2 cloves garlic, peeled and crushed
• sea salt flakes

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Line a square baking dish with parchment paper (my dish was approx. 16 x 16cm)
  
• Pour the warm, tepid water into a small bowl. The water should not be hot, it should be mild. Whisk in the inulin.
  
• Sprinkle over the dried active yeast and whisk into the mixture. Leave in a warm place for about 10-15 minutes.
  
• In the meantime, combine the almond flour, arrowroot powder, baking powder and a generous pinch of salt in a large bowl. In a separate bowl, whisk the egg and egg white together. (Don't discard the egg yolk: keep it in the fridge to add to scrambled eggs tomorrow for additional richness).
  
• After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
  
• Transfer your almond flour mixture to a small food processor (food chopper). Add the whisked egg and blitz well to combine.
  
• Now, pour in the foamy yeast mixture and all the liquid, blitzing again to combine.
  
• Lastly, add the psyllium husk powder (and its important that the psyllium is added right at the end). Blitz well.
  
• The psyllium will stiffen the mixture quite quickly, so immediately transfer the mixture into the prepared dish. Use a small silicon spatula to smooth over the surface, then use clean fingers to create holes.

  Bake in the oven for 15 minutes.
  
• While the focaccia is in the oven, pick the needles off the rosemary sprigs and chop very finely. Place into a small bowl and pour in the olive oil. Use a garlic press to crush the garlic cloves into the mixture and have it ready along with a pastry brush.
  
• After 15 minutes, remove the dish from the oven and reduce the temperature to 150°C (fan oven). This is 160°C for conventional ovens (or 340°F). Generously brush the garlic and herb oil all over the surface of the partially cooked focaccia. Scatter over the salt flakes.

  Cover with a sheet of tin foil and poke a few small holes in the foil. I do this because I do not want the garlic or the rosemary to burn too much. Return to the oven for 20 minutes. You can always check if the inside is cooked by inserting a cake tester or toothpick (it should come out clean).
  
• Remove and leave to cool for a minute or two before slicing into 12 even-sized pieces. (Of course, you can cut them as you wish, but the macros are calculated on 12 pieces, approx. 30g each.)
  
• We love to dip it in a little plate drizzled with olive oil and balsamic vinegar: LUSH!
  

*

A new-and-improved version of this delicious recipe features in my cookbook QUICK KETO KITCHEN.

---

My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

* * *

The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        84Kcal / 351kJ
Fat                                7.1g
Carbohydrates              2g
Protein                          7.1g

Allergens
Almonds
Eggs

---

See all the Breads on Fats of Life:

Baby Cinnamon Puffs (Keto)

Keto Banana Bread

Soft Keto Buns

Keto Olive and Tomato Bread

Keto Focaccia with Garlic and Rosemary

Caraway and Flax Crackers (Keto)

Load More

---

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

---