Best Keto Focaccia Bread

I’ve been on the keto diet for about a year now, and I thought I’d have to give up bread forever. The hardest part wasn’t saying no to cookies or pasta – it was missing that warm, fluffy bread that makes any meal feel complete. You know, the kind you dip in olive oil or use to soak up the last bit of sauce on your plate.

That’s when I started experimenting with keto bread recipes. After a lot of trial and error (and some pretty awful attempts), I finally cracked the code on this focaccia bread. It’s got that same chewy texture and herb-covered top that makes regular focaccia so good. Plus, it only has about 3 grams of net carbs per slice.

The best part? You don’t need any fancy ingredients. I’m talking about stuff you probably already have in your pantry. And unlike some keto breads that taste like cardboard, this one actually tastes like real bread. My kids don’t even know it’s keto-friendly.

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What Kind of Almond Flour Should I Use?

For keto focaccia bread, you’ll want to use blanched almond flour rather than almond meal for the best results. Blanched almond flour is made from almonds with the skins removed, giving you a finer texture and lighter color that works better for bread recipes. Super fine almond flour is your best bet since it creates a smoother, less gritty texture in the finished bread. Avoid natural almond flour (with skins) for this recipe, as it can make your focaccia denser and give it a speckled appearance that doesn’t look quite right for traditional focaccia.

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Options for Substitutions

This keto focaccia is pretty forgiving when it comes to swaps, but a few ingredients are key to getting that perfect texture:

• Almond flour: This is really the star of the show for keto baking, so I wouldn’t recommend substituting it. Almond flour gives you that bread-like texture that other low-carb flours just can’t match.
• Greek yogurt: If you don’t have Greek yogurt, you can use cream cheese (same amount) or sour cream, though the texture might be slightly different. Make sure whatever you use is at room temperature.
• Xanthan gum: This helps bind everything together, but if you don’t have it, you can skip it – just expect a slightly more crumbly texture. Don’t try to substitute with regular flour or you’ll kick yourself out of ketosis.
• Rosemary: Fresh rosemary works great too – use about 2 tablespoons chopped. You can also switch it up with thyme, oregano, or even everything bagel seasoning for a different flavor.
• Salt flakes: Regular kosher salt or sea salt works fine, just use a bit less since flaky salt is milder. Start with about 3/4 teaspoon and adjust to taste.
• Butter: You can use coconut oil instead, but make sure it’s softened to the same consistency as room temperature butter for easy mixing.

Watch Out for These Mistakes While Baking

The biggest mistake when making keto focaccia is overmixing the dough once you add the almond flour, which can make your bread dense and heavy instead of light and fluffy.

Another common error is skipping the xanthan gum or using too much – this ingredient helps bind the gluten-free dough together, but more than the recipe calls for will create a gummy texture.

Make sure your butter and Greek yogurt are at room temperature before mixing, as cold ingredients won’t combine properly and can lead to lumpy dough that doesn’t rise evenly.

Don’t forget to reserve some olive oil for drizzling on top before baking, and press those rosemary pieces gently into the surface so they don’t burn – this creates the classic focaccia look and prevents bitter, charred herbs.

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What to Serve With Keto Focaccia Bread?

This keto focaccia is perfect for dipping into olive oil mixed with balsamic vinegar, just like you’d get at your favorite Italian restaurant. Since it’s already packed with rosemary and garlic flavors, it pairs beautifully with a simple antipasto platter featuring olives, cheese, and cured meats. You can also slice it up and use it as a base for bruschetta topped with fresh tomatoes and basil, or serve it alongside a hearty soup or salad for a complete low-carb meal. The bread also makes a great side for grilled chicken or fish when you want something more substantial than regular dinner rolls.

Storage Instructions

Keep Fresh: This keto focaccia stays soft and flavorful when wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. I like to keep mine on the counter since it tastes best when it’s not too cold, and the olive oil keeps it nice and moist.

Freeze: You can definitely freeze slices of this focaccia for later! Wrap individual pieces in plastic wrap, then pop them in a freezer bag for up to 3 months. It’s great to have on hand when you’re craving some bread with your soup or salad.

Warm Up: To bring back that fresh-baked taste, just warm slices in a 300°F oven for about 5-7 minutes, or toast them lightly. If you’re using frozen pieces, let them thaw first or add a couple extra minutes to the warming time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 48-54 g
• Fat: 160-175 g
• Carbohydrates: 38-46 g

Ingredients

For the dough:

• 1 3/4 cups almond flour
• 4 oz plain greek yogurt
• 4 oz unsalted butter, softened
• 1 oz olive oil
• 4 medium eggs
• 1 tsp baking soda
• 1/4 tsp xanthan gum
• 1/2 tsp garlic powder

For the topping:

• 1 tbsp dried rosemary
• 1 tsp flaky salt
• 1 oz olive oil

Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 375°F (190°C).

Line an 8×12 inch baking pan with baking paper to prevent sticking and ensure easy removal of the baked dough.

Step 2: Mix the Dairy and Fats

• 4 oz plain Greek yogurt
• 4 oz unsalted butter, softened
• 1/2 oz olive oil

In a large mixing bowl, combine the plain Greek yogurt with the softened unsalted butter and half of the olive oil (1/2 oz).

Use an electric mixer set to high speed to whisk the mixture until it’s smooth and well blended.

Step 3: Add Eggs

• 4 medium eggs

With the mixer running, add the eggs one at a time to the bowl, making sure each egg is fully incorporated before adding the next.

This will help create a smooth and airy dough.

Step 4: Incorporate Dry Ingredients and Make the Dough

• 1 3/4 cups almond flour
• 1 tsp baking soda
• 1/4 tsp xanthan gum
• 1/2 tsp garlic powder

Fold the almond flour, baking soda, xanthan gum, and garlic powder into the wet mixture.

Gently knead everything together until a cohesive and pliable dough forms.

Take care not to overwork the dough—I like to stop mixing as soon as all the ingredients are just combined.

Step 5: Shape and Season the Dough

• dough from Step 4
• 1 tsp flaky salt
• 1 tbsp dried rosemary
• 1/2 oz olive oil

Transfer the prepared dough onto the lined baking tray.

Flatten it evenly with your hands to fit the pan.

Sprinkle the surface with flaky salt and dried rosemary, then drizzle the remaining olive oil (1/2 oz) over the top for extra flavor and moisture.

Step 6: Bake and Serve

Bake in the preheated oven for 20-25 minutes or until the top turns lightly golden and the dough is set.

Let it cool slightly, then cut into pieces and serve hot or cold.

For a satisfying crunch, I sometimes pop it under the broiler for an extra minute just before serving.

Best Keto Focaccia Bread

Delicious Best Keto Focaccia Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

For the dough:

• 1 3/4 cups almond flour
• 4 oz plain Greek yogurt
• 4 oz unsalted butter, softened
• 1 oz olive oil
• 4 medium eggs
• 1 tsp baking soda
• 1/4 tsp xanthan gum
• 1/2 tsp garlic powder

For the topping:

• 1 tbsp dried rosemary
• 1 tsp flaky salt
• 1 oz olive oil

Instructions

 

• Preheat your oven to 375°F (190°C). Line an 8x12 inch baking pan with baking paper to prevent sticking and ensure easy removal of the baked dough.
• In a large mixing bowl, combine the plain Greek yogurt with the softened unsalted butter and half of the olive oil (1/2 oz). Use an electric mixer set to high speed to whisk the mixture until it's smooth and well blended.
• With the mixer running, add the eggs one at a time to the bowl, making sure each egg is fully incorporated before adding the next. This will help create a smooth and airy dough.
• Fold the almond flour, baking soda, xanthan gum, and garlic powder into the wet mixture. Gently knead everything together until a cohesive and pliable dough forms. Take care not to overwork the dough—I like to stop mixing as soon as all the ingredients are just combined.
• Transfer the prepared dough onto the lined baking tray. Flatten it evenly with your hands to fit the pan. Sprinkle the surface with flaky salt and dried rosemary, then drizzle the remaining olive oil (1/2 oz) over the top for extra flavor and moisture.
• Bake in the preheated oven for 20-25 minutes or until the top turns lightly golden and the dough is set. Let it cool slightly, then cut into pieces and serve hot or cold. For a satisfying crunch, I sometimes pop it under the broiler for an extra minute just before serving.