Bread, bread, bread. That’s all that seems to run through some peoples mind where they’re on a ketogenic diet. Don’t worry though, this versatile and low carb focaccia bread will help you out.
I normally don’t bake much bread, because I don’t really find I have any cravings for it. That being said, it does have a lot of uses, and it is especially useful for people that are only just transitioning to a ketogenic lifestyle. Hamburgers, sandwiches, toast, fried bread with bacon and eggs. Mmm.
In fact, these turned out to be great buns for the Baked Brie Juicy Lucy, and a fantastic sandwich bread which I stuffed with hot chicken sausage and spinach.
If you want a lighter color to your bread, make sure you use Blanched Almond Flour and Golden Milled Flaxseed. It will make for a more “realistic” bread color. Also, if you aerate the batter when you’re mixing it, it will give for more air bubbles inside and give a “holier” consistency. I prefer my bread dense, and honestly don’t mind what color it is as long as it tastes good.
Yields 1 9×9 Bread Loaf
The Preparation
- 1 cup almond flour
- 1 cup flaxseed meal
- 1 teaspoon dried rosemary
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 1/2 tablespoons baking powder
- 2 teaspoons fresh garlic, minced
- 7 large egg
- 1/4 cup olive oil
The Execution
1. Preheat oven to 350F. Add the almond flour to a large mixing bowl. I prefer using blanched almond flour, because it's less grainy. However, since we're also cooking with flax, this won't make the biggest difference, although it might change the color a bit.
2. Add the flaxseed, spices, and baking powder to the bowl and combine until everything is evenly distributed.
3. Add the minced garlic.
4. Add in two eggs at a time, using a hand mixer to evenly combine the ingredients.
5. Add the olive oil and give the mixture one last blast with the hand mixer on the highest setting. The more aerated the batter becomes, the more air bubbles can form and the fluffier it becomes.
6. Grease a baking pan using butter or spray. Pour the batter into the baking pan, spreading it evenly with a silicone spatula to ensure that it's evenly distributed.
7. Bake for 25 minutes. The bread will rise and take on a golden brown color. Remove and let cool for 10 minutes. Poke a knife around the edges and try to get a little bit of lift on the bread from underneath. At first it might feel stuck, but this is just the vacuum created between the greased pan and the bottom of the bread.
8. Turn it upside down to remove from the pan, then leave it on a cooling rack to cool completely. Slice and serve!
This makes a total of 9 servings of Low-Carb Focaccia Bread. Each serving comes out to be 246 calories, 20.8g fats, 2.5g net carbs, and 9.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1 cup flaxseed meal | 555 | 43.7 | 30.2 | 28.1 | 2.1 | 18.7 |
| 1 teaspoon dried rosemary | 4 | 0.2 | 0.7 | 0.5 | 0.3 | 0.1 |
| 1 teaspoon crushed red pepper flakes | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 1/2 tablespoon baking powder | 11 | 0 | 5.7 | 0 | 5.7 | 0 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| 7 large egg | 551 | 36.6 | 2.8 | 0 | 2.8 | 48.4 |
| 1/4 cup olive oil | 477 | 54 | 0 | 0 | 0 | 0 |
| Totals | 2261 | 190.8 | 66.9 | 43.8 | 23.1 | 91.2 |
| Per Serving (/9) | 251 | 21.2 | 7.4 | 4.9 | 2.6 | 10.1 |
Low-Carb Focaccia Bread
Ingredients
- 1 cup almond flour
- 1 cup flaxseed meal
- 1 teaspoon dried rosemary
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 ½ tablespoon baking powder
- 2 teaspoon fresh garlic minced
- 7 large egg
- ¼ cup olive oil
Instructions
- Preheat oven to 350F. Add the almond flour to a large mixing bowl. I prefer using blanched almond flour, because it's less grainy. However, since we're also cooking with flax, this won't make the biggest difference, although it might change the color a bit.
- Add the flaxseed, spices, and baking powder to the bowl and combine until everything is evenly distributed.
- Add the minced garlic.
- Add in two eggs at a time, using a hand mixer to evenly combine the ingredients.
- Add the olive oil and give the mixture one last blast with the hand mixer on the highest setting. The more aerated the batter becomes, the more air bubbles can form and the fluffier it becomes.
- Grease a baking pan using butter or spray. Pour the batter into the baking pan, spreading it evenly with a silicone spatula to ensure that it's evenly distributed.
- Bake for 25 minutes. The bread will rise and take on a golden brown color. Remove and let cool for 10 minutes. Poke a knife around the edges and try to get a little bit of lift on the bread from underneath. At first it might feel stuck, but this is just the vacuum created between the greased pan and the bottom of the bread.
- Turn it upside down to remove from the pan, then leave it on a cooling rack to cool completely. Slice and serve!
