Quick Keto Focaccia Italian Bread
This recipe is designed to teach everyone how to make quick keto Focaccia Italian bread.
Servings 15 bread squares
Ingredients
- 105 grams fine sunflower seed flour or almond flour (1 cup)
- 44 grams coconut flour (6 TBS)
- 36 grams whey protein powder (6 TBS)
- 15 grams baking powder (1 TBS)
- 1/4 tsp salt
- 9 grams instant dry yeast (1 TBS) optional for flavor
- 1 TBS dry Italian seasoning, optional
- 2 large room temperature eggs
- 108 ml olive oil (9 TBS)
- 60 ml room temperature water (1/4 cup)
Instructions
- Preheat oven to 325 degrees. Line an 8 x 12 inch baking sheet with parchment paper. Allow the paper to hang over the side for easy removal. Sift the dry ingredients into a large mixing bowl until fully combined and no lumps. Stir in the eggs and the oil until all the dry ingredients are moist.
- Gradually stir in the water just until a thick, wet, sticky dough forms. Scoop the dough into the prepared baking sheet and spread the dough evenly throughout the baking sheet. Lightly dampen the tips of fingers and press just the tips of fingers into the surface of the dough to create indentions all over the top of the bread. Do not poke holes.
- Bake at 325 degrees for 20 to 25 minutes until golden. Remove from the oven and allow to cool in the pan 10 minutes until firm. Grasp the overhanging parchment paper lift the bread out of the pan. Transfer the bread to a cutting surface and cut into desired size squares.
- Serve warm with melted garlic butter or use as desired.
Notes
This recipe yields about 15 servings/ 1 serving contains about 1.8 net carbs
