A delicious, low carb, and keto friendly almond flour based focaccia bread, baked in a cast iron skillet. Top with garlic confit and rosemary and sea salt and you have the perfect keto friendly bread recipe!
I have always enjoyed cast iron skillet yeast breads and wanted a good alternative to a classic focaccia bread recipe that was not only gluten free but also lower in carbs.
I was inspired by my favorite Keto Almond Flour Biscuit recipe and modified it to become this rich and flavorful keto focaccia bread as well. The bread is made up of keto baking staples, comes together quickly, and is baked all in one skillet!
I love pairing this bread with my easy garlic confit and charcuterie or as a side for soup. Find out how to make this keto focaccia bread recipe by reading through this post or jump to recipe below!
Want to save this recipe for later? Save it to your Pinterest page instead and make it when the cravings strike!
- 9 Inch Cast Iron Skillet
- Parchment Paper
- Food Processor
- Measuring Cups & Spoons
If you’ve been around my corner of the internet to make a keto recipe or two then you know I love my using my food processor for a lot of my keto bread recipes. I find the food processor is a great way to work with almond flour to incorporate the colder butter and cheese, etc.
For this recipe, I combined all my dry ingredients first and pulsed them together to thoroughly mix them. Add in the cold butter next and pulse again until its nice and crumbly!
Why is cold butter necessary for this bread recipe? Besides using baking powder to help my low carb focaccia bread rise, cold butter aids in leavening as well. As the cold butter melts and expands in the oven, it helps create a flakier texture to breads and will also help act as a mechanical leavener to a yeast free bread like this.
If you don’t have a food processor but want to utilize the proper technique, freeze the butter first then grate it into a mixing bowl and combine all the ingredients this way.
T The addition of shredded mozzarella cheese and Parmesan in this recipe also acts as a binding agent. leavener, and helps with overall flavor. I wanted to really punch up the flavor and also added a decent amount of fresh rosemary too.
The common questions I typically get in regards to keto baking recipes are usually about substitutes. I haven’t tried substituting coconut flour for the almond flour. Typically coconut flour is a lot more crumbly and absorbs moisture differently. If you experiment with this to make a keto and nut free focaccia bread then you may need to add a little cream cheese or sour cream to help moisten the dough.
When the dough has fully come together, I dump it on the parchment paper lined cast iron skillet. Use your hands to gently knead and bring the dough together into one cohesive ball. This helps smooth it out a bit and prevent some cracking around the edges when it bakes.
Begin by patting out the dough, it should almost just tough the edge of the skillet but not quite. Make sure the dough is even and around an inch thick. Use your fingers to add some dimpling to the top. This creates a nice space for drizzling olive oil, etc. into when eating later on.
I brushed my keto focaccia bread with a nice egg wash and sprinkled on course sea salt and more rosemary over the top. Bake the bread for about 20-25 minutes. The bread should get nice and golden brown on the bottom and on the top. Allow it to cool a bit and set before serving.
Serve your keto friendly focaccia style bread with charcuterie or even with this low carb smoked salmon board! Make some delicious Goat Cheese Balls and pour the wine and tell me when to come over…. Cause all that delicious food means there’s a party at your house!
- 3 cups Fine Almond Flour, plus extra for dusting
- 1 tsp Xanthan Gum (DO NOT OMIT)
- 1 tsp Baking Powder
- 1 tsp Sea Salt (extra for the top)
- 2-3 tsp Fresh Rosemary, minced (extra for the top)
- 4 tbsp Cold Butter, cut into chunks
- 1 cup Shredded Mozzarella
- 1/4 cup Shredded Parmesan
- 2 Eggs (reserve 1 egg for the egg wash)
- Preheat the oven to 425 F and line a cast iron skillet with parchment paper.
- In a food processor, combine the almond flour, xanthan gum, baking powder, sea salt, and rosemary. Pulse until combined.
- Add in the diced, cold butter and shredded cheese. Pulse again until it starts to crumble and form into a ball. Finally, add in one egg and mix until the dough is one even mixture.
- Place the dough into the cast iron skillet that's lined with parchment. Lightly fold the dough over itself in the pan so that it forms a ball (this helps prevent cracking during baking). Use your hands to evenly pat the dough out to about 1 inch thickness. The dough doesn't need to be exactly flush against the sides but close to the edge (the bread will expand slightly as it bakes).
- Use your thumb to dimple the top and then brush the top lightly with the egg wash. Season generously with sea salt and rosemary.
- Bake for 20-25 minutes in the oven. The bread should be nicely golden brown and sizzle a bit when removed. Allow it to rest until lightly warm to the tough before cutting into it (it's a very tender bread otherwise). Serve with smoked garlic confit if desired or some olive oil over the top.
Don't have a cast iron skillet? Try using a round cake pan or an 8x8 square pan too. These will store well in a container for up to 5 days and freeze for up to 3 months.
Amount Per Serving: Calories: 350 Total Fat: 30g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 47mg Sodium: 401mg Carbohydrates: 9g Fiber: 5g Sugar: 2g Sugar Alcohols: 0g Protein: 14g