Low-Carb Almond Flour Garlic Herb Focaccia Bread
A keto-friendly twist on traditional Italian focaccia that delivers the same aromatic herbs and garlic-topped satisfaction without the carbs. Made with almond flour and psyllium husk for structure, this bread achieves a surprisingly authentic texture with crispy edges and a tender interior. The surface is dimpled and generously topped with fresh rosemary, minced garlic, and coarse sea salt for that classic focaccia appearance and flavor. Perfect for low-carb dieters who miss artisan bread, this makes an excellent side for soups, salads, or Italian meals.
Ingredients
- 2 cups almond flour
- 2 tbsp psyllium husk powderxanthan gum1:3 ratioketo
different texture
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tbsp dried Italian herbs
- ½ tsp sea salt
- 3 eggs
- 1 tbsp apple cider vinegar
- ¼ cup olive oil
- ½ cup warm water
- 1 tbsp fresh rosemary, chopped
- coarse sea salt, for topping
- 3 cloves fresh garlic, minced
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Combine almond flour, psyllium husk powder, baking powder, garlic powder, dried Italian herbs, and sea salt in large bowl
- 3
Whisk eggs, apple cider vinegar, and olive oil in separate bowl until combined
- 4
Pour wet ingredients into dry ingredients, stirring continuously to form dough
- 5
Add warm water and work dough with hands until cohesive and pliable
- 6
Flatten dough onto prepared baking sheet into rectangle or oval shape
- 7
Dimple surface with fingers, then sprinkle with minced garlic, chopped rosemary, and coarse sea salt
- 8
Drizzle with additional olive oil to coat toppings
- 9
Bake until golden brown and firm to touch
- 10
Cool slightly before slicing and serving
Tips
Let psyllium husk powder hydrate for 5 minutes after mixing for better binding and easier handling of the dough.
Make deeper dimples than you think necessary as they will shallow during baking, helping create the classic focaccia texture.
Brush with extra olive oil halfway through baking if edges brown too quickly while center needs more time.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Can be made 1 day ahead and reheated in 300F oven for 5-8 minutes to crisp.
Serve warm or at room temperature as a side bread or appetizer.
Common Mistakes
Don't skip the psyllium husk as it provides essential binding without gluten.
Avoid overworking the dough to prevent tough texture.
Press dimples firmly to prevent them from disappearing during baking.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without psyllium husk powder?
Psyllium husk is essential for binding in this gluten-free recipe. Xanthan gum can substitute at 1/3 the amount but texture will be different.
How long does this focaccia keep fresh?
Store covered at room temperature for 2 days maximum, or refrigerate up to 5 days. Reheat in low oven to restore crispness.
Can I freeze this low-carb focaccia?
Yes, wrap tightly and freeze for up to 3 months. Thaw completely then reheat in 300F oven for best texture.