Keto rosemary focaccia

Name: Keto rosemary focaccia
Total time: 35 min
Yield: 6 servings
Ingredients: 200 g almond flour; 2 tbsp psyllium husk powder; 2 tsp baking powder for savoury bakes; 3 eggs; 150 ml hot water; 4 tbsp extra-virgin olive oil; Fresh rosemary and coarse salt to taste

A flat, fragrant focaccia with the classic dimpled surface that traps the olive oil and rosemary. Great on its own or cut and filled.

⏱ 35 min· 6 servings· difficulty medium

Macros per serving

200 kcal

Calories

3 g

Net carbs

8 g

Protein

17 g

Fat

Indicative values, calculated from the ingredients and rounded.

Ingredients

•200 g almond flour
•2 tbsp psyllium husk powder
•2 tsp baking powder for savoury bakes
•3 eggs
•150 ml hot water
•4 tbsp extra-virgin olive oil
•Fresh rosemary and coarse salt to taste

Method

1Preheat the oven to 190°C and grease a tray or a shallow tin.
2Mix the almond flour, psyllium, baking powder and a pinch of salt.
3Add the eggs, 2 tbsp of oil and the hot water; work into a soft dough.
4Spread the dough 1.5 cm thick and make the dimples with oil-coated fingers.
5Drizzle with the remaining oil and scatter over the rosemary and coarse salt.
6Bake for 20-25 minutes until golden.

>_ lab tip

The dimples made with your fingers trap the oil: it's the detail that makes a focaccia truly a focaccia.

You'll need

Almond flourAmazon →

Extra virgin olive oilAmazon →

Psyllium huskAmazon →

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The information and tools on Deketox are for purely informational and educational purposes and do not constitute personalized medical or nutritional advice. Before changing your diet, consult a doctor or dietitian.