Low carb Focaccia
Time for a delicious low-carb focaccia recipe. Ilona has created a delicious low-carb alternative to focaccia bread. Focaccia is an Italian flatbread and delicious for lunch with a soup or as a snack with a drink. Traditional focaccia bread is made from flour, yeast, olive oil and herbs. In this low-carb focaccia recipe, Ilona has replaced the traditional bread dough with almond flour and coconut flour. With this dough she managed to make a beautiful and crispy sandwich. The focaccia bread is also traditionally topped with rosemary, garlic, sea salt and Parmesan cheese and the topping of crispy chili oil is extra delicious. By using a different type of dough, the entire low-carb focaccia recipe contains only 8 g of carbohydrates or 1 gram per piece. So you can also enjoy this delicious bread if you follow a strict low-carb or keto diet. Would you like to try more recipes from Ilona? How about this keto recipe?
Ingredients
- 200 grams of Steviala almond flour
- 2 tablespoons Steviala coconut flour
- 1 tablespoon psyllium husks
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 100 ml warm milk (or almond milk)
- 50 grams grated Parmesan cheese
- 2 tablespoons of olive oil
- Fresh rosemary and/or thyme to taste
- Coarse sea salt and crispy chili oil for the topping
- Garlic if you like
Baking supplies
- Baking tray
- Baking paper
- Big bowl
- Small bowl
- Whisk or beater
- Spatula
- Spoon
Preparation
Make low-carb focaccia
Preheat the oven to 180°C and line a baking tray with baking paper. Then mix the almond flour, coconut flour, psyllium husks, baking powder and salt in a large bowl. Then take a separate bowl and beat the eggs together with the warm milk until a smooth mixture. Then add the egg mixture to the dry ingredients and mix well. Add the grated Parmesan cheese and knead the dough until everything is well mixed.
Then place the dough on the baking tray and press it into a flat, oval shape about 1 to 2 cm thick. For convenience, you could also use a springform pan with a diameter of approximately 20 cm. Use your fingers or the back of a spoon to make indentations across the surface of the dough. Brush the dough with olive oil and sprinkle with fresh rosemary, thyme, garlic and some coarse sea salt.
Place the baking tray in the preheated oven and bake the focaccia for 20-25 minutes, or until golden brown and firm to the touch. Remove the focaccia from the oven and let it cool for a few minutes before cutting. Top with crispy chili oil.
Nutritional values per portion
- Calorieën: 300
- Carbohydrates: 8
- Fats: 25
- Proteins: 15
