Keto Cheesy Asparagus Focaccia
2.9g
Net Carbs
9.8g
Protein
18.2g
Fat
2.5g
Fiber
214
Calories
Cooking tip: Because almond and coconut flours can vary from brand to brand, we highly suggest weighing these flours for this recipe. Use 104 grams almond flour and 37 grams coconut flour for best results. There is a range of almond milk you might use in part to help correct for differences in the flours, so if you are not able to weight the flours, keep in mind the batter should be slightly fluffy and sticky before baking. Add up to a total of ½ cup almond milk if needed to get a sticky but somewhat fluffy texture.
Ingredients:
- 7 tablespoons olive oil USDA
- 1 scoop multi purpose protein powder, gluten free Quest Nutrition
- 1/3 cup coconut flour, finely ground, organic King Arthur Flour
- 1/2 teaspoon garlic powder USDA
- 1 cup almond flour, super finely ground, gluten free King Arthur Flour
- 6 tablespoons almond milk, unsweetened FNDDS
- 1/2 teaspoon table salt USDA
- 1 tablespoon baking powder, double acting, no added aluminum Bob's Red Mill
- 2 lrgs raw egg USDA
- 2 eas raw egg white FNDDS
- 1/4 teaspoon black pepper, ground USDA
- 1 tablespoon fresh thyme USDA
- 1 cup gruyere cheese, shredded USDA
- 1/4 teaspoon kosher salt, coarse Morton
- 10 ounces fresh asparagus USDA
- 1/4 cup parmesan cheese, grated USDA
- 1/2 teaspoon lemon zest USDA
- 8 gram(s) fresh pea shoots Trader Joe's
Directions:
Ingredient note: We suggest using thinner asparagus spears for this recipe. We started with a bunch that weighed about 1 pound before being trimmed. You can use any microgreens for garnish, although we enjoyed the slightly sweet flavor of pea shoots in this recipe.
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper and brush parchment with 1 tablespoon olive oil.
- Into a medium bowl, sift together almond flour, coconut flour, whey protein powder, baking powder, ½ teaspoon table salt, and garlic powder. Add ¼ cup olive oil, room temperature whole eggs and egg whites and stir until well mixed. Stir in ¼ cup almond milk, adding more one tablespoon at a time as needed until a loose, sticky batter forms.
- Scrape batter onto the parchment paper lined baking sheet and smooth to the edges in a uniform layer. Drizzle 2 tablespoons oil evenly over the batter, sprinkle evenly with fresh thyme, pepper, and coarse kosher salt, and bake 5 minutes.
- While the focaccia is in the oven, wash and trim woody ends from asparagus.
- In a small bowl combine shredded cheese.
- Remove the focaccia from the oven and sprinkle with 1/3 of the cheese blend. Arrange asparagus spears evenly on top of the cheese, and top with remaining cheese. Bake for another 20 minutes, or until the edges of the focaccia are golden brown, cheese is melted, and the asparagus is roasted.
- Remove from oven and allow to cool in the pan for 10 minutes. Focaccia will be very crumbly until it is cooled and set. Garnish with lemon zest and pea shoots. Slice into 12 even pieces and serve. One slice as described is one serving.
