Keto Focaccia Bread

A delicious keto focaccia recipe that's tasty on it's own but even better with toppings such as bruschetta, olives thinly sliced tomatoes, fresh rosemary etc.

You can also use this low carb focaccia bread for sandwiches by slicing it thinly and placing fillings in-between two pieces. Press it on a panini press or grill it like a grilled cheese for a hot sandwich!

Our favourite fillings are pesto, brie, oven roasted chicken breast, roasted red peppers and a bit of salt and pepper.

This is a keto yeast bread so it does involve some rising time and kneading but the actual bread itself is surprisingly easy to make!

It's made with a blend of almond flour, coconut flour, vital wheat gluten, xanthan gum, yeast and powdered monkfruit sweetener.

The almond flour provides the best flavour to the bread while the coconut flour adds some bulk. The vital wheat gluten is what gives the bread its elasticity so it ends up with some “chew” like normal bread.

The xanthan gum also provides a chewiness to the bread and was added because this recipe uses a lower amount of vital wheat gluten.

The yeast then allows the bread to rise like traditional bread. This keto bread recipe DOES contain a tiny amount of sugar but this is only for the yeast to consume so it can work properly. The sugar added does NOT affect the final nutritional info of the bread. It is necessary so please do not leave it out!

Next we add a bit of powdered monkfruit erythritol sweetener. This is so the bread has a more neutral flavour like traditional bread. It helps cut the bitterness of vital wheat gluten.

This bread contains the basic, water and olive oil that most breads do. Oil helps to preserve bread and allows it to sit at room temperature longer while staying fresh.

For wet ingredients, this keto bread also contains a sour cream, which provides a lightness to the bread and keeps the center white like traditional bread rather than the off white colour of almond flour and vital wheat gluten.

Lastly this bread contains a small amount of apple cider vinegar that adds a tanginess to the bread and again cuts the flavour of vital wheat gluten!

Ingredients in Keto Focaccia Bread

Almond Flour
Vital Wheat Gluten
Coconut Flour
Xanthan Gum
Active Dry Instant Yeast
Powdered Monk Fruit Erythritol Sweetener
Apple Cider Vinegar

Tips For Making Keto Focaccia Bread

If kneading this bread by hand, use a regular bowl rather than a stand mixer and mix as necessary with a large spoon instead of the dough hook until the dough becomes a somewhat workable ball, then begin kneading it in the bowl before transferring it to a well oiled and coconut floured surface. You'll have to knead the dough for 10-12min rather than 5-6min. If you are unsure if it's kneaded enough, knead some more! It's hard to over-knead this dough by hand.
If using Active Dry Instant Yeast, you can technically add the yeast to the dry ingredients and add the water with the wet ingredients after if you prefer to to do it that way. Just be sure to also add the salt with the WET INGREDIENTS rather than dry because it can affect how the yeast blooms.
Vital Gluten and the almond flour should not be substituted in this recipe. Coconut flour does not have quite the same texture and taste and it's especially noticeable when making bread.
Please do not make this recipe without the sugar. It's necessary for the yeast to work properly. It will NOT affect the final nutritional info of the bread! The yeast will consume it.
When adding water to the bread, you want it warm but not hot to the touch.
When placing your bread somewhere to rise, a relatively warm kitchen can work just fine but to speed up the process slightly, you can also microwave a cup of water for 1-1 1/2 minute and then remove it and place the bowl with the keto bread dough inside to rise. I would leave the microwave door open if your microwave heats up quite quickly!
This bread is great topped with bruschetta, sliced tomatoes, tapenade, etc. It's also amazing if sliced horizontally and made into thin panini bread. Our favourite way to top the thinly sliced bread is with pesto, brie cheese, roasted red peppers and oven roasted chicken breast. Press in a panini sandwich maker or make it like a grilled cheese in a frying pan for a DELICIOUS hot sandwich.

Tool I used To Make Keto Focaccia Bread

Mixing Bowls
KitchenAid Stand Mixer
Cookie Sheet
Saran Wrap
Parchment Paper

How To Store Keto Focaccia Bread

Store in a ziplock bag at room temperature (once fully cooled) for up to 4 days OR freeze in slices wrapped in wax paper inside a large plastic ziplock bag.

Keto Focaccia Bread Recipe

Serves: 16 slices (can serve even more if sliced thinly for sandwiches!)

3/4 cup warm water, 180ml (+ an extra 1-2 tbsp if needed)
3/4 cup vital wheat gluten 96g
2 1/4 cups almond flour 252g
1/3 cup coconut flour 37g (+ extra for flouring the surface)
2 1/2 tbsp powdered monkfruit/erythritol sweetener, 30g
1 1/2 tbsp yeast 14g
1 1/2 tbsp baking powder 10g
2 tsp sugar (for the yeast to work! Do not leave out!)
1/2 tbsp salt
1 tsp xanthan gum
1/4 cup room temperature sour cream, 60g
3 tbsp olive oil, 45g
1/2 tbsp apple cider vinegar
2 tbsp olive oil (separate from the other olive oil)
dried or fresh Rosemary
flaky salt

Directions:

In a large bowl, add the dry ingredients up to and including; vital wheat gluten, almond flour, coconut flour, powdered monkfruit/erythritol sweetener, yeast, baking powder, sugar, salt and xanthan gum. Whisk to combine.
In a stand mixer with the dough hook attachment, add the water and and sprinkle the top with the yeast and sugar. Give it a quick slow blend then let this mixture sit for ~3-4min or until frothy and foamy.
Add the sour cream, 3 tablespoons of olive oil and apple cider vinegar to the yeast mixture along with ~1/3 of the flour mixture and turn the stand mixer to low. Once the flour is somewhat blended, add another third and another until all of the flour is incorporated.
Turn your stand mixer up to medium speed and continue to knead it until for another 5-6min. (SEE TIPS ABOVE FOR KNEADING BY HAND AND/OR WITHOUT A STAND MIXER).
Add a touch of extra water to the dough if it seems too dry and knead once more.
I then like to dump the dough out onto a very well greased and coconut-floured surface (I use parchment paper) and knead it for another 1-2min. The extra coconut flour can help if the dough is a bit hard to work with at first (though this step is optional).
Next, form the dough into a ball and place it into a very well greased bowl and cover it with saran wrap.
Let the dough rise in a warm place for ~1 hour – 1 hour and 30min (I place mine near our gas fire place that's been recently turned off but if your house is relatively warm, you can simply let it rise on the counter). This dough doesn't rise as much as other recipes do don't be concerned if it's not completely doubled in size!
After the dough has finished rising, remove it from the bowl and again place it on a very well greased and floured piece of parchment paper. Roll it out to about 1 – 1.5 inches in thickness using a rolling pin (I top the dough with another piece of greased parchment paper to prevent sticking as I do this) and flatten the sides to make a rectangle. Drag the parchment paper with the dough onto a baking sheet.
Cover the dough with saran wrap and let it rise again for another ~30min. During this time you can also pre-heat your oven to 375*F.
After 30min, use your fingers to make indents throughout the top of the bread. Then brush the bread with the two tablespoons of olive oil and sprinkle with rosemary and flaky salt.
Bake the bread for 24-30min or until golden brown on top. Let it cool FULLY before slicing and serving. Enjoy your Keto Focaccia Bread!

Store in a ziplock bag at room temperature (once fully cooled) for up to 4 days OR freeze in slices wrapped in wax paper inside a large plastic ziplock bag.

Nutrition for 1/16th of bread: 176 calories | 13.7g fat | 2.4g NET carbs | 8.3g protein | 2.5g fiber

Print Recipe

5 from 2 votes

Keto Focaccia Bread

Prep Time20

Cook Time27

Rising Time2

Total Time2 47

Course: Appetizer, Breakfast, Side Dish, Snack

Keyword: keto bread, keto foccacia bread, keto sandwich bread

Servings: slices (or more if sliced thin for sandwiches!)

Calories: 176kcal

Ingredients

3/4 cup warm water 180ml (+ an extra 1-2 tbsp if needed)
3/4 cup vital wheat gluten 96g
2 1/4 cups almond flour 252g
1/3 cup coconut flour 37g + extra for flouring the surface
2 1/2 tbsp powdered monkfruit/erythritol sweetener 30g
1 1/2 tbsp yeast 14g
1 1/2 tbsp baking powder 10g
2 tsp sugar for the yeast to work! Do not leave out!
1/2 tbsp salt
1 tsp xanthan gum
1/4 cup room temperature sour cream 60g
3 tbsp olive oil 45g
1/2 tbsp apple cider vinegar
2 tbsp olive oil separate from the other olive oil
dried or fresh Rosemary
flaky salt

Instructions

In a large bowl, add the dry ingredients up to and including; vital wheat gluten, almond flour, coconut flour, powdered monkfruit/erythritol sweetener, yeast, baking powder, sugar, salt and xanthan gum. Whisk to combine.
In a stand mixer with the dough hook attachment, add the water and and sprinkle the top with the yeast and sugar. Give it a quick slow blend then let this mixture sit for ~3-4min or until frothy and foamy.
Add the sour cream, 3 tablespoons of olive oil and apple cider vinegar to the yeast mixture along with ~1/3 of the flour mixture and turn the stand mixer to low. Once the flour is somewhat blended, add another third and another until all of the flour is incorporated.
Turn your stand mixer up to medium speed and continue to knead it until for another 5-6min. (SEE TIPS ABOVE FOR KNEADING BY HAND AND/OR WITHOUT A STAND MIXER).
Add a touch of extra water to the dough if it seems too dry and knead once more.
I then like to dump the dough out onto a very well greased and coconut-floured surface (I use parchment paper) and knead it for another 1-2min. The extra coconut flour can help if the dough is a bit hard to work with at first (though this step is optional).
Next, form the dough into a ball and place it into a very well greased bowl and cover it with saran wrap.
Let the dough rise in a warm place for ~1 hour - 1 hour and 30min (I place mine near our gas fire place that's been recently turned off but if your house is relatively warm, you can simply let it rise on the counter). This dough doesn't rise as much as other recipes do don't be concerned if it's not completely doubled in size!
After the dough has finished rising, remove it from the bowl and again place it on a very well greased and floured piece of parchment paper. Roll it out to about 1 - 1.5 inches in thickness using a rolling pin (I top the dough with another piece of greased parchment paper to prevent sticking as I do this) and flatten the sides to make a rectangle. Drag the parchment paper with the dough onto a baking sheet.
Cover the dough with saran wrap and let it rise again for another ~30min. During this time you can also pre-heat your oven to 375*F.
After 30min, use your fingers to make indents throughout the top of the bread. Then brush the bread with the two tablespoons of olive oil and sprinkle with rosemary and flaky salt.
Bake the bread for 24-30min or until golden brown on top. Let it cool FULLY before slicing and serving. Enjoy your Keto Focaccia Bread!

Notes

Ingredients Links

Almond Flour
Vital Wheat Gluten
Coconut Flour
Xanthan Gum
Active Dry Instant Yeast
Powdered Monk Fruit Erythritol Sweetener
Apple Cider Vinegar

Tips

If kneading this bread by hand, use a regular bowl rather than a stand mixer and mix as necessary with a large spoon instead of the dough hook until the dough becomes a somewhat workable ball, then begin kneading it in the bowl before transferring it to a well oiled and coconut floured surface. You'll have to knead the dough for 10-12min rather than 5-6min. If you are unsure if it's kneaded enough, knead some more! It's hard to over-knead this dough by hand.
If using Active Dry Instant Yeast, you can technically add the yeast to the dry ingredients and add the water with the wet ingredients after if you prefer to to do it that way. Just be sure to also add the salt with the WET INGREDIENTS rather than dry because it can affect how the yeast blooms.
Vital Gluten and the almond flour should not be substituted in this recipe. Coconut flour does not have quite the same texture and taste and it's especially noticeable when making bread.
Please do not make this recipe without the sugar. It's necessary for the yeast to work properly. It will NOT affect the final nutritional info of the bread! The yeast will consume it.
When adding water to the bread, you want it warm but not hot to the touch.
When placing your bread somewhere to rise, a relatively warm kitchen can work just fine but to speed up the process slightly, you can also microwave a cup of water for 1-1 1/2 minute and then remove it and place the bowl with the keto bread dough inside to rise. I would leave the microwave door open if your microwave heats up quite quickly!
This bread is great topped with bruschetta, sliced tomatoes, tapenade, etc. It's also amazing if sliced horizontally and made into thin panini bread. Our favourite way to top the thinly sliced bread is with pesto, brie cheese, roasted red peppers and oven roasted chicken breast. Press in a panini sandwich maker or make it like a grilled cheese in a frying pan for a DELICIOUS hot sandwich.