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!
Servings 12
Calories 84kcal
Ingredients
For the focaccia
- 100 g tepid (lukewarm) water (not hot)
- 1 tsp inulin prebiotic fibre powder
- 10 g dried active yeast
- 100g 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!
Notes
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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.
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.
Nutrition
Calories: 84kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7.1g