26+ Delicious Keto Focaccia Recipes to Satisfy Your Cravings

If you’re following a keto diet, you may be missing out on the warm, comforting texture of freshly baked bread.

Focaccia, with its airy, soft texture and savory flavors, is often off the table when you’re limiting carbs.

But what if we told you there’s a way to enjoy this delicious bread without the carbs?

That’s right – keto-friendly focaccia recipes are here to satisfy your cravings without derailing your low-carb lifestyle.

In this blog post, we’ve compiled over 26 keto focaccia recipes that are perfect for anyone looking to add a little extra flavor to their keto meal plan.

Whether you’re craving something savory, cheesy, or herb-infused, these recipes will provide you with a variety of options to suit any taste.

Each recipe is made with low-carb ingredients like almond flour and coconut flour, so you don’t have to worry about breaking your ketosis.

Let’s dive into these mouthwatering recipes that will transform your keto bread game.

26+ Delicious Keto Focaccia Recipes to Satisfy Your Cravings

Making keto focaccia doesn’t have to be complicated or dull.

With these 26+ recipes, you can experiment with different flavors, from cheesy and herby to sweet and savory.

Each focaccia will satisfy your cravings for bread, providing you with a low-carb alternative that doesn’t sacrifice flavor or texture.

Whether you’re serving it as a side or enjoying it as a standalone snack, keto focaccia can elevate your meals and make your keto journey much more enjoyable.

Don’t miss out on the joy of fresh-baked bread – these keto focaccia recipes are just what you need to stay on track with your healthy lifestyle.

Herbed Almond Flour Keto Focaccia

A delightfully aromatic and low-carb take on classic Italian focaccia, this recipe uses almond flour for a rich, nutty flavor while maintaining the bread’s signature soft yet chewy texture. Infused with a blend of fresh herbs and olive oil, this keto-friendly focaccia pairs perfectly with soups, salads, or as a standalone snack. Its golden crust and tender crumb make it a fantastic addition to any keto meal plan, ensuring you enjoy all the flavors of traditional focaccia without compromising your diet.

Ingredients:

• 2 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded mozzarella cheese
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon garlic powder
• Flaky sea salt for topping

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine almond flour, baking powder, and sea salt.
• In a separate bowl, whisk eggs and olive oil together until well incorporated.
• Stir the egg mixture into the dry ingredients, then fold in the mozzarella cheese, rosemary, thyme, and garlic powder.
• Spread the dough onto the prepared baking sheet, shaping it into a flat rectangle about ½ inch thick.
• Use your fingers to create dimples on the surface, then drizzle with additional olive oil and sprinkle with flaky sea salt.
• Bake for 20-25 minutes or until golden brown and firm to the touch.
• Let cool slightly before slicing and serving.

This keto focaccia offers a deliciously savory experience with every bite, thanks to its fragrant herb blend and soft, pillowy texture. The use of almond flour ensures a satisfying bread-like consistency while keeping carbs low, making it an excellent option for keto enthusiasts. Serve warm with a drizzle of extra virgin olive oil, or enjoy it as a side dish with your favorite keto-friendly dips and spreads.

Cheesy Coconut Flour Keto Focaccia

A low-carb twist on the beloved Italian bread, this cheesy coconut flour focaccia delivers a fluffy yet dense texture with a delightful chew. The combination of coconut flour and cheese creates a rich, satisfying bite, while a blend of Italian seasonings enhances the flavor profile. Perfect as a side dish, sandwich base, or simply on its own, this keto focaccia allows you to indulge in a bread-like treat without straying from your low-carb lifestyle.

Ingredients:

• ¾ cup coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup olive oil
• ½ cup unsweetened almond milk
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon grated Parmesan cheese for topping

Instructions:

• Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
• In a large bowl, whisk together coconut flour, baking powder, and salt.
• In a separate bowl, beat the eggs, then mix in the shredded cheddar, mozzarella, olive oil, and almond milk.
• Combine the wet and dry ingredients, stirring until a thick dough forms.
• Transfer the dough to the prepared baking dish and press it evenly into a rectangular shape.
• Create dimples on the surface with your fingertips, then sprinkle Italian seasoning, garlic powder, onion powder, and Parmesan cheese on top.
• Bake for 22-25 minutes or until golden brown and slightly crispy on the edges.
• Let cool before slicing into pieces and serving.

This cheesy keto focaccia offers the best of both worlds: a crisp, golden crust with a soft, cheese-infused interior. The coconut flour lends a subtle sweetness, complementing the savory cheese and herb flavors beautifully. Enjoy this versatile bread as an accompaniment to keto soups, a base for sandwiches, or simply on its own with a smear of butter or low-carb pesto.

Olive and Sun-Dried Tomato Keto Focaccia

This Mediterranean-inspired keto focaccia bursts with the rich flavors of olives and sun-dried tomatoes, making it a fantastic addition to any meal. With a base of almond flour and flaxseed meal, this low-carb bread boasts a wonderful texture while staying light and flavorful. Whether served as an appetizer, a snack, or a side, this focaccia is sure to impress with its bold, savory notes.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup flaxseed meal
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ¼ cup warm water
• ¼ cup chopped black or green olives
• ¼ cup chopped sun-dried tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Flaky sea salt for topping

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine almond flour, flaxseed meal, baking powder, and salt.
• In a separate bowl, whisk the eggs, olive oil, and warm water until smooth.
• Stir the wet ingredients into the dry mixture, then fold in the chopped olives, sun-dried tomatoes, oregano, and garlic powder.
• Spread the dough onto the prepared baking sheet, shaping it into a flat rectangle about ½ inch thick.
• Use your fingers to create dimples on the surface, then drizzle with olive oil and sprinkle with flaky sea salt.
• Bake for 20-25 minutes or until golden brown and firm to the touch.
• Let cool slightly before slicing and serving.

The combination of briny olives and tangy sun-dried tomatoes infuses every bite with a deep Mediterranean flavor, while the blend of almond flour and flaxseed ensures a satisfying, low-carb texture. This keto focaccia is delicious on its own, served alongside a fresh salad, or paired with a drizzle of balsamic glaze for an extra layer of flavor. It’s the perfect way to enjoy a gourmet-style bread while keeping your carb intake in check.

Garlic and Rosemary Keto Focaccia

Aromatic, flavorful, and perfectly crisp on the outside with a soft and chewy interior, this garlic and rosemary keto focaccia is a must-try for anyone following a low-carb lifestyle. The combination of roasted garlic and fresh rosemary infuses the bread with a deep, savory aroma, making it an excellent side for soups, salads, or even a keto-friendly charcuterie board. Made with almond flour and a touch of mozzarella for elasticity, this focaccia delivers all the satisfaction of traditional bread without the carb overload. Each bite is packed with warmth and richness, making it a versatile addition to your keto meal plan.

Ingredients:

• 2 cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded mozzarella cheese
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• ½ teaspoon garlic powder
• Flaky sea salt for topping

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix almond flour, baking powder, and sea salt.
• In another bowl, whisk the eggs and olive oil together until well combined.
• Stir the wet ingredients into the dry mixture, then fold in the mozzarella, rosemary, and minced garlic.
• Transfer the dough to the prepared baking sheet, shaping it into a rectangle about ½ inch thick.
• Create dimples in the surface with your fingers, drizzle with additional olive oil, and sprinkle with flaky sea salt.
• Bake for 20-25 minutes until golden brown.
• Let cool slightly before serving.

This keto focaccia offers an irresistible depth of flavor with its blend of roasted garlic and fresh rosemary. The slightly crisp edges contrast beautifully with the soft, airy interior, making it a satisfying bread alternative for keto dieters. Whether paired with a rich soup or served with a drizzle of olive oil, this focaccia is sure to become a staple in your kitchen.

Parmesan and Black Pepper Keto Focaccia

For those who love the bold, nutty flavor of Parmesan and the sharp bite of black pepper, this keto focaccia is the perfect indulgence. The combination of almond flour, cheese, and cracked black pepper results in a rich, savory bread with an added depth of umami. The bread’s slightly crispy exterior and pillowy center make it ideal for pairing with keto-friendly dips, spreads, or simply enjoying as a snack.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded Parmesan cheese
• ½ teaspoon garlic powder
• 1 teaspoon cracked black pepper
• 1 tablespoon grated Parmesan for topping

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix almond flour, baking powder, salt, and black pepper.
• In another bowl, whisk together eggs and olive oil.
• Stir the wet ingredients into the dry mixture, then fold in the shredded Parmesan.
• Spread the dough onto the prepared baking sheet, shaping it into a flat rectangle.
• Create dimples, drizzle with olive oil, and sprinkle with grated Parmesan.
• Bake for 20-25 minutes until golden brown.
• Let cool before slicing.

This keto-friendly focaccia is an elegant twist on classic Italian flavors. The nuttiness of the Parmesan blends beautifully with the heat of black pepper, creating a bread that feels both gourmet and comforting. Enjoy it with creamy cheeses, meats, or as a flavorful snack on its own.

Pesto Swirl Keto Focaccia

A delightful fusion of nutty almond flour and the bright, herbaceous flavor of pesto, this keto focaccia is both visually stunning and delicious. The swirls of pesto create a contrast of textures, offering bursts of fresh basil and Parmesan in every bite. Soft, aromatic, and low-carb, this focaccia makes an excellent base for keto-friendly sandwiches or a standalone treat.

Ingredients:

• 2 cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded mozzarella cheese
• ¼ cup keto-friendly pesto
• 1 tablespoon grated Parmesan cheese

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix almond flour, baking powder, and salt.
• In another bowl, whisk eggs and olive oil together, then mix into the dry ingredients.
• Fold in shredded mozzarella.
• Spread the dough onto the baking sheet.
• Swirl the pesto on top and create dimples.
• Sprinkle with Parmesan cheese and bake for 20-25 minutes.
• Let cool before serving.

This pesto keto focaccia brings a fresh, aromatic touch to your meal, enhancing every bite with the deep, nutty flavors of basil and Parmesan. Perfect for pairing with salads, meats, or as a snack on its own, this bread is an absolute winner for keto lovers.

Jalapeño Cheddar Keto Focaccia

For a little spice and an extra cheesy bite, this jalapeño cheddar keto focaccia is the perfect low-carb indulgence. The heat from the jalapeños complements the sharpness of the cheddar cheese, resulting in a bold and flavorful bread alternative. Ideal for those who love spicy foods, this focaccia makes a fantastic snack, sandwich base, or complement to soups and dips.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded sharp cheddar cheese
• 1 small jalapeño, sliced
• ½ teaspoon garlic powder

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix almond flour, baking powder, salt, and garlic powder in a bowl.
• Whisk eggs and olive oil in a separate bowl and mix into the dry ingredients.
• Fold in shredded cheddar cheese.
• Spread the dough onto the baking sheet and press jalapeño slices on top.
• Create dimples and bake for 20-25 minutes until golden brown.
• Let cool before slicing.

This spicy, cheesy focaccia is a must-try for those who enjoy bold flavors. The rich cheddar and spicy jalapeños make each bite an explosion of taste, perfect for pairing with creamy dips or enjoying on its own.

Zucchini and Basil Keto Focaccia

A light and refreshing keto focaccia, this zucchini and basil version offers a delicate balance of flavors. The zucchini keeps the bread moist and tender, while the basil adds a hint of freshness. It’s an excellent choice for a summer keto dish or a bread alternative that pairs well with grilled meats and fresh salads.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup olive oil
• ½ cup grated zucchini (squeezed to remove moisture)
• ¼ cup chopped fresh basil
• ½ teaspoon garlic powder

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Mix almond flour, baking powder, salt, and garlic powder.
• Whisk eggs and olive oil in a separate bowl, then mix into dry ingredients.
• Fold in zucchini and basil.
• Spread dough onto the baking sheet and create dimples.
• Bake for 20-25 minutes until golden brown.
• Let cool before serving.

This zucchini and basil keto focaccia is light yet satisfying, perfect for those looking for a fresh and herby bread alternative. The zucchini adds moisture, while the basil infuses the bread with a subtle sweetness, making it an excellent companion to summer meals or keto-friendly dips.

Bacon and Cheddar Keto Focaccia

This savory keto focaccia is packed with crispy bacon and sharp cheddar cheese, making it an irresistible treat for anyone on a low-carb diet. The combination of rich bacon and the bold, nutty flavor of cheddar adds a level of indulgence that makes this focaccia more than just a bread substitute. The fluffy, slightly crisp exterior paired with a cheesy, bacon-filled interior delivers the perfect balance of texture and flavor. Whether enjoyed as a side dish, snack, or sandwich base, this focaccia is sure to satisfy your cravings while keeping you in ketosis.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1 teaspoon garlic powder
• ½ teaspoon onion powder

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix almond flour, baking powder, salt, garlic powder, and onion powder.
• In a separate bowl, whisk the eggs and olive oil together, then stir into the dry ingredients.
• Fold in shredded cheddar cheese and crumbled bacon.
• Spread the dough onto the prepared baking sheet, pressing it into a flat, even layer.
• Create dimples on the surface, drizzle with olive oil, and bake for 20-25 minutes until golden brown.
• Let cool slightly before slicing and serving.

The combination of crispy bacon and melted cheddar creates an unbeatable flavor that’s both comforting and satisfying. This keto focaccia is rich, savory, and filling, making it perfect for any occasion, from casual snacking to more elaborate keto meals. Its hearty flavor and low-carb nature make it a must-have in your keto recipe rotation.

Spinach and Artichoke Keto Focaccia

Inspired by the classic spinach and artichoke dip, this keto focaccia combines the creamy richness of artichokes with the earthy flavors of spinach, all encased in a low-carb almond flour dough. The result is a light yet indulgent bread that packs a punch of flavor with every bite. This focaccia is perfect for pairing with salads, soups, or enjoying on its own with a drizzle of olive oil or balsamic vinegar. The soft texture and savory toppings make it a fantastic bread alternative for those following a keto diet.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded mozzarella cheese
• 1 cup spinach, chopped and sautéed
• ½ cup canned artichoke hearts, chopped
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk eggs and olive oil together, then stir into the dry ingredients.
• Fold in shredded mozzarella, sautéed spinach, and chopped artichokes.
• Spread the dough onto the prepared baking sheet, shaping it into a flat rectangle.
• Sprinkle grated Parmesan cheese on top, then bake for 20-25 minutes until golden brown.
• Allow to cool slightly before slicing and serving.

This spinach and artichoke keto focaccia brings the comfort of a classic dip into a low-carb bread form. The earthy spinach and tender artichokes complement the melty mozzarella and Parmesan, creating a rich and satisfying bread alternative. It’s a perfect side dish or snack for any occasion, and it can easily be dressed up with additional toppings or enjoyed on its own.

Pumpkin and Sage Keto Focaccia

Perfect for fall or anytime you crave something comforting, this pumpkin and sage keto focaccia is a seasonal delight. The natural sweetness of the pumpkin pairs beautifully with the earthy, fragrant sage, creating a well-rounded flavor profile. Made with almond flour, this focaccia is soft yet slightly dense, offering a satisfying, low-carb alternative to traditional bread. Ideal for holiday gatherings or cozy dinners, it’s a delicious and nutritious addition to any keto-friendly meal plan.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup canned pumpkin puree
• 1 tablespoon fresh sage, chopped
• 1 teaspoon garlic powder
• ¼ teaspoon ground cinnamon
• ½ teaspoon nutmeg

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, mix almond flour, baking powder, salt, garlic powder, cinnamon, and nutmeg.
• In a separate bowl, whisk eggs and olive oil together, then add the pumpkin puree and chopped sage.
• Stir the wet ingredients into the dry mixture until fully combined.
• Spread the dough onto the prepared baking sheet, shaping it into a flat, even layer.
• Bake for 20-25 minutes or until the edges are golden and the bread is firm to the touch.
• Let cool slightly before slicing.

This pumpkin and sage focaccia is the perfect way to embrace fall flavors while keeping your carbs in check. The pumpkin adds moisture and subtle sweetness, while the sage infuses the bread with a fragrant earthiness that makes each bite a cozy, flavorful experience. Whether served at a holiday dinner or enjoyed on its own, this focaccia is sure to be a crowd-pleaser.

Mushroom and Thyme Keto Focaccia

If you’re a fan of earthy mushrooms and aromatic thyme, this keto focaccia is the perfect bread alternative for you. The mushrooms provide a rich, umami-packed flavor that complements the soft, almond-flour-based bread, while the thyme brings a fragrant herbal note that elevates the entire dish. Ideal for pairing with grilled meats, salads, or enjoying on its own, this mushroom and thyme focaccia offers a hearty yet low-carb way to enjoy the comfort of freshly baked bread.

Ingredients:

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup mushrooms, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk eggs and olive oil together, then stir into the dry mixture.
• Fold in the chopped mushrooms, thyme, and grated Parmesan.
• Spread the dough onto the prepared baking sheet, shaping it into a flat rectangle.
• Bake for 20-25 minutes until golden brown and firm to the touch.
• Allow to cool slightly before slicing and serving.

This mushroom and thyme keto focaccia is a savory, herb-filled bread alternative that offers rich flavors without the carbs. The combination of earthy mushrooms and fragrant thyme creates a deeply satisfying bread, perfect for any meal or snack. It’s a fantastic way to enjoy the flavors of fall or bring a gourmet touch to your keto meal planning.

Lemon and Dill Keto Focaccia

Bright and refreshing, this lemon and dill keto focaccia is a perfect balance of citrusy zing and fresh herbaceous notes. The lemon adds a subtle tartness that pairs wonderfully with the fragrant dill, making this focaccia an excellent side dish for seafood, grilled meats, or fresh salads. Made with almond flour, it remains low-carb while offering the satisfying texture and flavor of a traditional focaccia. This light and flavorful bread is ideal for those looking to add a little zest to their keto menu.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• 1 tablespoon fresh dill, chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk eggs, olive oil, lemon zest, and lemon juice together.
• Stir the wet ingredients into the dry mixture, then fold in fresh dill.
• Spread the dough onto the prepared baking sheet and shape it into a flat rectangle.
• Bake for 20-25 minutes until golden brown and firm to the touch.
• Let cool slightly before slicing and serving.

This lemon and dill keto focaccia brings brightness and freshness to your table with its zesty lemon and fragrant dill. It pairs wonderfully with keto seafood dishes or as a refreshing side to any grilled protein. The light yet rich texture makes it a perfect addition to any keto meal, adding a refreshing twist to traditional focaccia recipes.

Chive and Sour Cream Keto Focaccia

This chive and sour cream keto focaccia is a delightful blend of savory flavors with a creamy twist. The tangy sour cream pairs perfectly with the fresh, oniony taste of chives, making every bite a creamy and flavorful experience. Almond flour provides the perfect low-carb base, keeping the bread soft yet sturdy. This focaccia is an ideal accompaniment to your favorite keto dishes, especially soups, salads, or grilled meats, but it can also stand alone as a tasty snack. With its rich texture and savory topping, it’s bound to be a new favorite in your low-carb baking repertoire.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup sour cream
• 2 tablespoons fresh chives, chopped
• 1 teaspoon garlic powder
• ¼ cup grated cheddar cheese

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk together eggs, olive oil, and sour cream.
• Add the wet ingredients to the dry ingredients and mix until smooth.
• Fold in chopped chives and grated cheddar cheese.
• Spread the dough evenly onto the prepared baking sheet, pressing it into a flat layer.
• Bake for 20-25 minutes until the top is golden and firm to the touch.
• Allow to cool slightly before slicing and serving.

This chive and sour cream focaccia is the epitome of comfort food, combining the creaminess of sour cream with the fresh bite of chives. It’s rich and satisfying without being heavy, making it perfect for a variety of keto meals. Whether you serve it as a side or enjoy it as a snack, it offers a delicious, indulgent alternative to traditional bread.

Sun-Dried Tomato and Basil Keto Focaccia

Packed with the vibrant flavors of sun-dried tomatoes and fresh basil, this keto focaccia offers a Mediterranean-inspired twist on traditional focaccia. The sweet and tangy sun-dried tomatoes complement the aromatic basil, making each slice an explosion of flavor. Made with almond flour, this bread is fluffy on the inside and slightly crisp on the outside, offering the ideal texture for a bread alternative. Whether enjoyed with a fresh salad or used to scoop up your favorite dip, this focaccia is a must-try for those looking for a bold and flavorful keto bread option.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk eggs and olive oil together, then stir into the dry ingredients.
• Fold in chopped sun-dried tomatoes, fresh basil, and grated Parmesan cheese.
• Spread the dough evenly onto the prepared baking sheet.
• Bake for 20-25 minutes until the top is golden and firm.
• Let cool slightly before slicing and serving.

The combination of sun-dried tomatoes and basil infuses this keto focaccia with a bright, herby flavor that’s both refreshing and satisfying. The rich, slightly tangy taste of the tomatoes combined with the aromatic basil creates a Mediterranean-inspired bread that’s perfect for any meal. This focaccia is an excellent way to bring a burst of flavor to your keto diet while enjoying the comforting texture of fresh bread.

Caramelized Onion and Goat Cheese Keto Focaccia

This caramelized onion and goat cheese keto focaccia offers a decadent, savory treat that’s rich and indulgent without the carbs. The sweet, deeply caramelized onions add a natural sweetness that pairs beautifully with the tangy goat cheese, creating a balance of flavors that’s simply irresistible. Made with almond flour, this focaccia has a soft, fluffy interior with a slightly crispy exterior. Whether served as a side dish, snack, or part of a keto-friendly meal, this focaccia delivers a gourmet experience that’s sure to impress.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• 1 small onion, thinly sliced
• ¼ cup goat cheese, crumbled
• ½ teaspoon garlic powder
• 1 tablespoon fresh thyme

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk eggs and olive oil together, then stir into the dry ingredients.
• In a pan, caramelize the onions over medium heat until golden and soft.
• Stir the caramelized onions and fresh thyme into the dough mixture.
• Spread the dough onto the prepared baking sheet and sprinkle with crumbled goat cheese.
• Bake for 20-25 minutes or until golden brown.
• Allow to cool slightly before slicing.

The richness of caramelized onions combined with the creamy tang of goat cheese creates an extraordinary flavor experience in this keto focaccia. Each bite is bursting with savory, umami goodness, making this focaccia an indulgent yet healthy choice for your keto menu. Whether enjoyed as an appetizer or paired with a main dish, this focaccia will elevate any meal.

Cinnamon and Almond Keto Focaccia

This sweet cinnamon and almond keto focaccia is a delicious, guilt-free treat that satisfies your craving for something sweet while keeping your carbs in check. The almond flour base offers a soft, tender texture, while the cinnamon creates a warm, aromatic flavor that’s perfect for breakfast or an afternoon snack. Topped with slivered almonds for a delightful crunch, this focaccia is the perfect balance of sweetness and texture. It’s a great way to enjoy the comforting experience of fresh-baked bread without the carbs.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• 1 tablespoon ground cinnamon
• ¼ cup almond butter
• ¼ cup slivered almonds

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, and cinnamon.
• In a separate bowl, whisk eggs and olive oil together, then stir in almond butter.
• Add the wet ingredients to the dry ingredients and mix well.
• Spread the dough evenly onto the prepared baking sheet and sprinkle with slivered almonds.
• Bake for 20-25 minutes until golden brown.
• Allow to cool before slicing.

This cinnamon and almond keto focaccia is the perfect low-carb dessert or breakfast treat. The warm cinnamon and the rich almond flavor create a cozy, comforting bread that feels indulgent yet is entirely keto-friendly. With its slightly sweet flavor and delightful almond crunch, it’s a great way to enjoy the comforting experience of bread without derailing your diet.

Garlic Butter and Parmesan Keto Focaccia

Rich and indulgent, this garlic butter and Parmesan keto focaccia is a savory bread alternative that’s bursting with flavor. The garlic butter provides a rich, aromatic base, while the Parmesan adds a nutty, salty depth that makes this focaccia irresistible. With an almond flour base, it’s soft and fluffy on the inside and slightly crispy on the outside, offering the perfect texture for a low-carb bread. Ideal for serving with keto meals like salads, soups, or roasted vegetables, this focaccia is a versatile and flavorful addition to your low-carb menu.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• 4 tablespoons butter, melted
• 2 teaspoons garlic powder
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, and salt.
• In a separate bowl, whisk eggs and olive oil together, then add the melted butter and garlic powder.
• Stir the wet ingredients into the dry ingredients until well combined.
• Spread the dough onto the prepared baking sheet and sprinkle with grated Parmesan.
• Bake for 20-25 minutes until golden brown.
• Drizzle with more melted garlic butter and sprinkle with fresh parsley before serving.

This garlic butter and Parmesan keto focaccia offers a rich and flavorful experience that’s perfect for anyone craving a savory bread option. The combination of garlic butter and Parmesan makes each bite melt in your mouth, while the almond flour keeps the bread light and low-carb. This focaccia is the ultimate indulgence for any keto meal, and it pairs perfectly with virtually anything.

Zucchini and Feta Keto Focaccia

This zucchini and feta keto focaccia brings together the mild sweetness of zucchini with the tangy, salty flavor of feta cheese for a savory, satisfying bread alternative. The zucchini adds moisture to the dough, making it soft and tender, while the feta gives it a bold, rich flavor that stands out. Perfect as a side dish or a standalone snack, this focaccia pairs wonderfully with Mediterranean-inspired meals or fresh salads. Its hearty texture and balanced flavor profile make it an excellent choice for anyone looking for a low-carb, flavorful bread.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• 1 cup zucchini, grated and excess moisture squeezed out
• ½ cup crumbled feta cheese
• 1 teaspoon garlic powder
• 1 tablespoon fresh oregano, chopped

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk together eggs and olive oil, then stir in the grated zucchini and crumbled feta.
• Combine the wet and dry ingredients, folding in the fresh oregano.
• Spread the dough onto the prepared baking sheet and flatten it into an even layer.
• Bake for 20-25 minutes until golden brown and firm to the touch.
• Let cool for a few minutes before slicing and serving.

This zucchini and feta keto focaccia is perfect for anyone who loves the combination of fresh vegetables and cheese in their meals. The moisture from the zucchini combined with the sharpness of feta creates a perfect balance of flavors, and the fresh oregano adds an aromatic finish. It’s a low-carb, delicious way to enjoy the flavors of Mediterranean cuisine while staying within your keto goals.

Cheese and Herb Keto Focaccia

The cheese and herb keto focaccia is the ultimate savory bread alternative for cheese lovers. With a combination of cheddar and mozzarella cheese, plus a blend of aromatic herbs like rosemary and thyme, this focaccia is a flavor-packed delight. The almond flour base keeps it light and fluffy while maintaining a satisfying texture. It’s a fantastic addition to any meal, whether you’re serving it alongside roasted vegetables, dipping it into your favorite sauces, or simply enjoying it as a snack.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup shredded mozzarella cheese
• ¼ cup shredded cheddar cheese
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, baking powder, salt, garlic powder, and chopped herbs.
• In a separate bowl, whisk together eggs and olive oil, then fold in the shredded cheeses.
• Add the wet ingredients to the dry ingredients and mix until fully combined.
• Spread the dough onto the prepared baking sheet and smooth it into an even layer.
• Bake for 20-25 minutes until golden brown and firm to the touch.
• Allow to cool slightly before slicing.

This cheese and herb keto focaccia offers a satisfying savory treat with the rich, melty cheese and fragrant herbs in every bite. The combination of mozzarella and cheddar provides depth of flavor, while the rosemary and thyme add a lovely herbal note. It’s a fantastic choice for anyone on a keto diet who loves cheesy, savory breads.

Roasted Red Pepper and Goat Cheese Keto Focaccia

This roasted red pepper and goat cheese keto focaccia is a colorful and flavorful bread alternative that’s perfect for any occasion. The smoky sweetness of the roasted red peppers pairs beautifully with the creamy tang of goat cheese, creating a balance of flavors that’s both rich and refreshing. The almond flour base provides a soft, light texture that complements the bold toppings. This focaccia is an excellent side for Mediterranean-inspired dishes or as a snack with a drizzle of olive oil.

Ingredients:

• 1 ½ cups almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¼ cup olive oil
• ½ cup roasted red peppers, chopped
• ¼ cup goat cheese, crumbled
• 1 teaspoon garlic powder
• 1 tablespoon fresh basil, chopped

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix almond flour, baking powder, salt, and garlic powder.
• In a separate bowl, whisk together eggs and olive oil, then stir in the chopped roasted red peppers and crumbled goat cheese.
• Combine the wet and dry ingredients and mix until smooth.
• Spread the dough onto the prepared baking sheet and smooth it into an even layer.
• Bake for 20-25 minutes until golden brown and firm to the touch.
• Let cool slightly before slicing.

The roasted red peppers and goat cheese in this keto focaccia bring a smoky sweetness and tangy creaminess to each bite. The fresh basil adds a final touch of herbaceous flavor that elevates the entire bread. This focaccia is the perfect addition to any keto meal, offering both bold flavor and a satisfying texture while remaining low-carb.

Note: More recipes are coming soon!