Name: Keto Focaccia Bread That Fits All Low Carb Bread Recipes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups almond flour; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 4 large eggs; 1/4 cup melted butter or olive oil; 1 teaspoon garlic powder; 1 tablespoon Italian seasoning; 1/4 cup shredded mozzarella (optional); Fresh rosemary and flaky salt for topping

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Let’s be honest, making bread on a keto diet often feels like chasing a unicorn. Too dense. Too eggy. Too… meh. But this low carb focaccia? Oh, it actually works. And not just ‘meh, it’ll do’—I mean the kind you proudly serve next to your zoodles or with soup and say, ‘Yep, I made that.’ We start with almond flour, the humble hero of keto bread recipes, and take things up a notch with olive oil, garlic, and herbs. No yeast here, just baking powder, which means no rising drama and no dough tantrums. It’s savory, fluffy in the middle, golden on top, and full of that rustic, herby flavor we all secretly crave. So whether you’re pulling together keto dinner recipes easy low carb style, hosting your low carb keto friends, or just avoiding another dry cauliflower crust, this is one of the best focaccia bread recipe options out there. It’s quick, simple, and totally within your carb goals. Let’s bake it already.

1) Key Takeaways
2) Easy Keto Focaccia Bread Recipe
3) Ingredients for Keto Focaccia Bread
4) How to Make Keto Focaccia Bread
5) Tips for Making Keto Focaccia Bread
6) Making Keto Focaccia Bread Ahead of Time
7) Storing Leftover Keto Focaccia Bread
8) Try these Bread recipes next!
9) Keto Focaccia Bread
10) Nutrition

1) Key Takeaways

This easy focaccia skips the yeast and bakes up golden and fluffy in just 25 minutes.
You only need almond flour, eggs, and a few pantry herbs to pull it together.
The texture is soft, the flavor is bold, and the carbs stay low without skimping on comfort.

2) Easy Keto Focaccia Bread Recipe

This keto focaccia is one of those low carb bread recipes that surprised even me the first time I pulled it from the oven. Golden on top. Herby on the nose. Soft in the center. The kind of bread that makes you do a little happy dance while the kitchen smells like garlic and comfort. I’ve tested my share of keto bread recipes, and let’s just say some didn’t make the cut. Too dense. Too spongy. But this one hit the sweet spot. No yeast. No fuss. Just straight-up satisfaction in a slice.

Here’s the fun part. You get to throw it together in one bowl. It bakes in 25 minutes. The ingredients? Simple. Think almond flour, eggs, olive oil, and a few bold herbs. That’s the whole magic behind the best focaccia bread recipe I’ve made on a low carb diet. If you’re looking for keto dinner recipes easy low carb fans will actually crave, this focaccia brings big flavor with little work. That’s why it’s become one of the best low carb recipes I reach for weekly.

Camila here, by the way. And if you’re anything like me, you’ve probably googled “low carb bread recipes” more times than you’d like to admit. But this one right here—this is the one that actually gets eaten before it cools. You can find it and more like it on my blog, Camila Cooks.

3) Ingredients for Keto Focaccia Bread

Almond Flour: This is our go-to base for most keto bread recipes. It keeps things fluffy and adds a subtle nuttiness that works beautifully in savory bakes like this one.

Baking Powder: It gives the bread its rise without yeast. You get that gentle lift and soft texture without needing to let it sit and proof.

Sea Salt: Just half a teaspoon here boosts all the other flavors without overpowering the herbs or garlic.

Eggs: Four large ones help bind the ingredients and give the focaccia its structure and moisture. Room temp works best for an even mix.

Melted Butter or Olive Oil: Either one will work. Butter gives a richer flavor, while olive oil brings out more of that classic focaccia vibe.

Garlic Powder: Just a teaspoon adds warmth and depth. It’s like flavor insurance when you’re skipping traditional toppings.

Italian Seasoning: A blend of oregano, thyme, and basil amps up the herby factor. Stir it in and smell the difference instantly.

Shredded Mozzarella (Optional): Adds a touch of stretch and richness, but you can leave it out if you’re keeping dairy minimal.

Fresh Rosemary & Flaky Salt: The rosemary crisps up in the oven and gives you that signature focaccia scent. Don’t skip this part—it finishes the whole thing.

4) How to Make Keto Focaccia Bread

Step 1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper. You want that easy lift at the end.

Step 2. In a large bowl, whisk together the almond flour, baking powder, sea salt, and garlic powder. This gives your dry base a clean blend.

Step 3. Add in the eggs and melted butter or olive oil. Mix until smooth and thick enough to hold a spoon upright for a second.

Step 4. Stir in the Italian seasoning and mozzarella if you’re using it. You’ll notice the dough gets richer and starts to smell amazing.

Step 5. Spread the batter evenly into your prepared baking pan. Use the back of a spoon to level it off—don’t worry if it’s not perfect.

Step 6. Sprinkle the top with chopped rosemary and flaky salt. This is where the magic starts to feel real.

Step 7. Bake for 25 minutes. You’re looking for a golden top and edges that gently pull from the pan.

Step 8. Let it cool in the pan for about 10 minutes. Slice and serve warm if you can. Cold leftovers are still great, but warm slices are dreamy.

5) Tips for Making Keto Focaccia Bread

Let’s talk texture. If your almond flour is clumpy, sift it. That small step makes a big difference when you want a smooth crumb. And while this recipe skips yeast, it still benefits from a gentle mix—don’t overwork the batter or it might turn a bit rubbery.

Want a crunchier top? You can broil the focaccia for the last minute or two. Watch it closely. Burnt garlic is nobody’s friend. And if you’re feeling creative, go ahead and toss on a handful of sliced olives or sun-dried tomatoes before baking.

If you’re testing low carb bread recipes to suit the whole family, this one’s a good bet. Kids love it. Adults ask for seconds. The garlic and herbs carry enough punch that no one misses the carbs.

6) Making Keto Focaccia Bread Ahead of Time

Short on time? Bake it a day ahead. The texture holds up well, and it tastes just as good the next day. I often bake it while prepping dinner and store it overnight to slice in the morning. Breakfast sandwich, anyone?

Keep it covered in foil or a reusable wrap. If you want to reheat it, pop it in the oven at 300°F for about 5 minutes. That brings back the softness and makes the rosemary perk up again.

Of all the best low carb recipes I’ve played with, this one wins for flexibility. It doesn’t dry out like most almond flour breads, which is a small miracle if you ask me.

7) Storing Leftover Keto Focaccia Bread

Once cooled, store the leftovers in an airtight container. You can keep them at room temperature for a day or two, but I usually toss mine in the fridge.

Before serving, I like to give them a quick warm-up in the oven or toaster. It revives the edges and makes the inside fluffy again. If you’ve gone all in with toppings like cheese or tomatoes, those hold up better with a short reheat.

Whether you’re a beginner in keto baking or a seasoned pro, having low carb bread recipes like this one on hand can save the day when the carb cravings hit.

8) Try these Bread recipes next!

9) Keto Focaccia Bread