Focaccia has been a staple of Italian cuisine for centuries, known for its airy texture, fragrant herbs, and golden crust.
Traditionally made with wheat flour and plenty of olive oil, it’s a delight to savor, but for those following a keto or low-carb lifestyle, it can be a challenge to enjoy.
Enter our Keto Rosemary Focaccia—a modern twist on this classic bread that captures the essence of traditional focaccia while being mindful of your carb intake.
Crafted with a blend of almond flour, ground flaxseed, and psyllium husk powder, this focaccia offers a rich, nutty flavor and satisfying texture, without the carbs that come with conventional bread.
The addition of gelatin ensures a tender crumb, while the active dry yeast gives it a gentle rise, resulting in a bread that’s as close to the original as you can get on a keto diet.
Rosemary, with its earthy and aromatic notes, is the star of this recipe. Sprigs of fresh rosemary are nestled into the dough, infusing each bite with their fragrant oils. A drizzle of extra virgin olive oil before baking not only enhances the flavor but also helps to create that classic, slightly crispy crust we all love.
And for the finishing touch, a sprinkle of Maldon Smoked Sea Salt Flakes adds a delicate, smoky flavor that elevates this bread to gourmet status.
Making this Keto Rosemary Focaccia is easier than you might think, thanks to a few clever swaps and the use of wholesome ingredients. There’s no need for long kneading sessions or complicated techniques—just mix, rise, and bake.
In about an hour, you’ll have a beautiful, golden loaf that’s perfect for dipping in olive oil, serving alongside a salad, or enjoying on its own.
With this recipe, you can indulge in the comforting, savory flavors of focaccia while staying true to your low-carb goals!
Keto Rosemary Focaccia
Ingredients
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- 2 Tbsp. organic psyllium husk powder
- ½ tsp. Maldon Smoked Sea Salt Flakes
- 1½ cups blanched almond flour
- ⅔ cups ground flax
- 2 tsp. gelatin
- 3 large pastured eggs
- 6 sprigs fresh rosemary
- 2 tsp. non-aluminum baking powder
- 1 tsp. sea salt
- 1 Tbsp. apple cider vinegar
- 2 tsp. active dry yeast
- ¼ cup organic sour cream
- 6 Tbsp. extra virgin olive oil
- ½ tsp. garlic powder
Instructions
- Line two 8″ round pans with unbleached parchment paper. Break rosemary sprigs into small clusters, removing the woody stems.
- Add the yeast and 2 tsp. optional sweetener (maple syrup or honey) to a large bowl. Heat water to 105 F – 110 F and pour over yeast. Cover with a kitchen towel to bloom for 7 minutes.
- Meanwhile, mix the almond flour, flaxseed powder, psyllium husk powder, baking powder, sea salt, garlic powder and gelatin in a small bowl.
- In another bowl, whisk the eggs, vinegar, sour cream and 1/4 cup olive oil.
- Add the wet ingredients into the yeast mixture. Using a hand held mixer, beat to combine.
- Pour in the dry ingredients and beat on medium speed to fully combine.
- Scrape batter into prepared pans. Wet your hands and smooth the batter. Use your fingers to make indentations in the batter. Put the rosemary sprigs in some of the holes. Drizzle with remaining olive oil.
- Cover with a kitchen towel and place in a draft-free area to rise for 50 minutes. Your bread will rise roughly 1 inch.
- While your bread is rising, preheat oven to 350 F. Sprinkle risen focaccia with flaky sea salt and transfer to the oven. Bake 25-30 minutes.
- Let focaccia cool in the pan, then transfer to a wire rack.
Nutrition Facts
Per serving · Recipe makes 16- Fat13 g83%
- Protein5 g12%
- Carbs5 g5%
- Calories
- 152
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 41 mg
- Total Carbohydrates
- 5 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Net Carbs
- 2 g
- Protein
- 5 g
Craving Comfort Food… Without the Carb Crash?
Yes, you can savor your favorite flavors — and still stay true to your health goals!
From warm, cheesy breadsticks to pizza crusts, focaccia, and even tiramisu — discover how you can make all of your favorite comfort foods… without the blood sugar rollercoaster.
==> Grab the Keto Baking Bundle now and start baking your way to better health!
Why You Should Quit Bread — Even the "Healthy" Kind
Did you know that traditional grain-based breads & desserts contain a compound that is the #1 greatest danger in your diet?
Studies show that this compound (and I am not talking about "gluten") is toxic to your heart and blood vessels, weakens your immune defenses, and disrupts your nerves and brain function.
And if that's not enough… this hidden compound also makes it nearly IMPOSSIBLE to burn fat and lose weight!
The great news is that you can still have your breads and desserts… AND be well too!
Discover the Secret to the World's Healthiest BreadThis post may contain affiliate links. Click here to read my affiliate policy.
About the author
Kelley Herring
Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.
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