Low Carb Rosemary Focaccia Bread
6.2g
Net Carbs
10.2g
Protein
19.2g
Fat
3.0g
Fiber
240
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:
- 1 tablespoon fresh rosemary USDA
- 1 cup blanched almond flour, super fine Bob's Red Mill
- 7 tablespoons olive oil USDA
- 1/3 cup coconut flour, finely ground, organic King Arthur Flour
- 1 tablespoon baking powder, low sodium USDA
- 1/2 teaspoon table salt USDA
- 1/2 teaspoon garlic powder USDA
- 1/4 teaspoon black pepper, ground USDA
- 1 scoop multi purpose protein powder, gluten free Quest Nutrition
- 2 lrgs raw egg USDA
- 2 eas raw egg white, large USDA
- 6 tablespoons almond milk, unsweetened FNDDS
- 1/4 teaspoon kosher salt, coarse Morton
Directions:
- Heat oven to 400°F. Line a 10-inch cast iron skillet with parchment paper.
- In a small bowl combine 3 tablespoons olive oil with chopped fresh rosemary and pepper. Brush the parchment in the skillet with 1 teaspoon of this mix. Set remaining oil mix aside.
- Into a medium bowl, sift together almond flour, coconut flour, whey protein powder, baking powder, 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 skillet and smooth the top. Dip a finger in the olive oil rosemary mix and dimple the top of the batter, all over the top. Drizzle remaining oil mixture evenly over the batter, sprinkle with coarse kosher salt, and bake until top springs back and top and sides are golden, 25-30 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes. Focaccia will be very crumbly until it is cooled and set. Slice into 8 even pieces and serve. One slice (one eighth of the skillet) is one serving.
