October 7 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto garlic and rosemary focaccia
Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.
USMetric
servingservings
Ingredients
Foccacia
- 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
- 2 tbsp 2 tbsp cream cheese
- 1 tsp 1 tsp white wine vinegar
- 1 1 eggeggs
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp garlic powder
Garlic and rosemary butter
- 2 oz. 55 g butter at room temperature
- 3 3 garlic clove, finely choppedgarlic cloves, finely chopped
- ½ tsp ½ tsp sea salt
- ½ tsp ½ tsp fresh rosemary, chopped
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www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
- Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks to combine well.
- Moisten hands with water and flatten the dough into a round crust, about 8" (20 cm) in diameter, on parchment paper.
- Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Remove from the oven and let cool a little.
- Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
- Bake for another 10 minutes. Divide into 8–10 pieces and serve lukewarm.
Tip!
This is a pizza crust that we have turned into the world's best low-carb garlic bread! Here's another good option:
90 comments
Is there any chance you can provide weights for things like shredded mozzarella? A cup of shredded mozzarella could be almost anything, depending on how finely you shred it.
Also I've never heard of anyone measuring 3 3/5 dl of anything. 360mls, maybe. (Is that right?)
Thanks for looking at the comment.
The only thing I would suggest is including actual calories in the nutritional information for these recipes. Most people on keto track those as well so playing a guessing game here can throw off the whole thing.
I'm used to both the U.S. and metric measurements (except dl) but agree that grams would be much simpler to work with. For now I check conversions on the Internet.
All recipes from this site have worked ~ more or less ~ for me. I sub ground flax for psyllium and will have to order almond and coconut flour. I made my own almond flour this weekend, but would rather just buy it.
Thanks!
Net carbs ( = Total carbs - fiber )
They do make shredded mozarella cheese Marion, just look for it where they have other shredded cheese products, but frankly, I would think you could use any other soft type cheese in this recipe.
I finely chop a small onion and fry in Ghee or what ever fat you are using, instead of garlic and rosemary, and add the cooked onion to the mixture when combining the rest of the ingredients after the cheese has melted...I cook once in the oven until it is browned on top and then when the focaccia bread is still hot, I spread a thin layer of butter and let it melt through the cooked bread......everyone who has tried it absolutely loves it...it is like eating a cheese and onion pie ...so filling and so delicious
I use
200 grams of grated mozarella, 100 grams of cream cheese, 80 grams of Almond Flour is in the recipe.....but personally I use 100 grams of almond flour as that is the packet size....which is slightly more than the recipe says...but works brilliantly for me ....hope that this helps...Happy baking xx
Once you know the amounts you will just be able to throw this together without thinking
I make this bread most days ... we love it
I found this recipe too cheesy and oily.
I was using the end produt for grilled cheese sandwiches. Not a good bread for grilled cheese.
I did one baking and skipped the topping, since I was grilling the down side.
I found another recipe that cut the mozzarella cheese by 1/2 and the almond flour by a fourth a cup.
All other ingredients the same.
This texture was more bread like and less oily.
In case you don't believe me > https://mainfacts.com/convert-grams-to-ml