Bread, bread, bread. That’s all that seems to run through some peoples mind where they’re on a ketogenic diet. Don’t worry though, this versatile and low carb focaccia bread will help you out.
I normally don’t bake much bread, because I don’t really find I have any cravings for it. That being said, it does have a lot of uses, and it is especially useful for people that are only just transitioning to a ketogenic lifestyle. Hamburgers, sandwiches, toast, fried bread with bacon and eggs. Mmm.
In fact, these turned out to be great buns for the Baked Brie Juicy Lucy, and a fantastic sandwich bread which I stuffed with hot chicken sausage and spinach.
If you want a lighter color to your bread, make sure you use Blanched Almond Flour and Golden Milled Flaxseed. It will make for a more “realistic” bread color. Also, if you aerate the batter when you’re mixing it, it will give for more air bubbles inside and give a “holier” consistency. I prefer my bread dense, and honestly don’t mind what color it is as long as it tastes good.
Yields 1 9×9 Bread Loaf
- 1 cup almond flour
- 1 cup flaxseed meal
- 7 large eggs
- ¼ cup olive oil
- 1 ½ tablespoons baking powder
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon rosemary
- 1 teaspoon red chili flakes
1. Preheat your oven to 350F.
2. In a large mixing bowl, add your almond flour. I prefer using blanched almond flour because it’s less grainy. Although since we’re cooking with flax, it won’t make the biggest difference. Just the color will change.
3. Add your flax seed into the bowl. I prefer to use golden flaxseed, but I didn’t have it on hand. If you use golden flaxseed with blanched almond flour, your bread will turn out much whiter than this recipe.
4. Add all your spices and baking powder to the mixture.
5. Mix all the dry ingredients well, until everything is evenly distributed.
6. Add your 2 tsp. Garlic to the mixture.
7. Add 2 eggs to get you started. Use a hand mixer to combine the ingredients, adding 2 eggs at a time once they’ve been mixed in.
8. Add your olive oil in and give one last blast with the hand mixer on the highest setting. The more aerated the batter becomes, the more air bubbles can form and the fluffier it becomes. I personally prefer a denser bread.
9. Great a 9×9 non-stick baking pan with butter or spray.
10. Pour your batter into the baking pan, making sure you spread the dough out with a silicon spatula so it’s evenly distributed.
11. Bake for 25 minutes at 350F. The bread will rise, and you’ll see it take on a golden brown color.
12. Let it cool for 10 minutes. Poke a knife around the edges and try to get a little bit of lift on the bread from underneath. At first it might feel stuck, but it’s just the vacuum that was created between the greased pan and the bottom of the bread.
13. Turn it upside down then let it completely cool on a cooling rack.
14. Add whatever toppings/fillings you want!
This makes a total of 9 servings of Low Carb Focaccia Bread. Each serving comes out to be: 245 Calories, 19.95g Fats, 3.47g Net Carbs, and 10.29g Protein.
|Low Carb Focaccia Bread||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 cup almond flour||640||56||24||12||12||24|
|1 cup flaxseed meal||560||36||32||24||8||24|
|7 large eggs||500||33.28||2.52||0||2.52||43.96|
|¼ cup olive oil||477||54||0||0||0||0|
|1 ½ tablespoons baking powder||11||0||5.73||0||5.73||0|
|2 teaspoons minced garlic||8||0.03||1.85||0.1||1.75||0.36|
|1 teaspoon rosemary||4||0.18||0.77||0.5||0.27||0.06|
|1 teaspoon red chili flakes||5||0.03||1||0||1||0.2|