Keto garlic and rosemary foccacia

Keto garlic and rosemary foccacia

Here's a simple way to bake keto garlic bread. Crispy and delicious as a snack or to go with a soup.

Keto garlic and rosemary foccacia

Here's a simple way to bake keto garlic bread. Crispy and delicious as a snack or to go with a soup.
USMetric
8 servingservings

Ingredients

  • 1½ cups 360 ml shredded mozzarella cheese
  • 2 tbsp 2 tbsp cream cheese
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ¾ cup 180 ml (100 g) almond flour
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp garlic powder
Garlic and rosemary butter
  • 2 oz. 60 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

Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
  3. Add the other ingredients and stir thoroughly.
  4. Flatten the dough into a round crust, about 8 inches (20 cm) in diameter, on parchment paper.
  5. 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.
  6. Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
  7. 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:

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42 comments

  1. Maggie
    This is the best!
  2. Barb Loots
    This would have been delicious if I had NOT used the quantities of salt listed. 1/2 tsp in the dough AND the buttery topping made this bread humongously salty. Cut down by half at least if you don't want to pucker your lips. I'll make this again, with the change.
  3. Marion
    Are we talking about the same cheese here? the only mozzarella I know are milky-soft balls, sold in bags filled with salty water.
    Reply: #18
  4. K
    does anyone know if you can make any of these breads ahead of time and freeze
  5. Beth
    Great recipe. I've cooked this many times and everyone loves it (including the non-lchf folks). I've learned that you can skip the baking in the bowl for the second round. Just butter the top and stick it right back in the oven on the parchment paper.
  6. Drachula
    This recipe looks great! However, I am bamboozled by the quantities. I don't understand the use of cups for solid things, in fact, I use weights for everything because it is easier.
    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.
  7. Ives
    I loved this bread - very delicious and absolutely will make it again.
    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.
  8. John
    Made this for the first time this evening. Pretty good but I think maybe the first 12 minutes is enough time in the oven. Was a perfect colour and smelled great. Then I put the butter mix on and back in the oven. Ended up quite dark and way too salty. Will try just brushing with a butter mix and let cool ~ like Mom used to do with her homemade bread.
    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.
  9. Brandon
    We tried making this the other day. It was delicious. However, ours was super thin. The picture makes it look thick. I'm thinking we maybe rolled it out too thin. About how thick should the disc of dough be when you put it in the oven?
  10. Chelsea
    Is the nutritional value in total carbs or net carbs?
    Thanks!
    Reply: #11
  11. Peter Biörck Team Diet Doctor
    Hi Chelsa!

    Net carbs ( = Total carbs - fiber )

    Is the nutritional value in total carbs or net carbs?
    Thanks!

  12. Monique
    Just made this and it turned out AMAZING! Perfectly crispy and just the right amount of herbs. I'm so glad I stumbled on to this site. Happy baking everyone. ☺
  13. Jean H
    I made this and had a devil of a time getting the flour to incorporate into the rubbery melted cheese. What did I do wrong or is this normal ?
  14. Jude
    smelt delicious but not sure almond flour is for me, odd having an aftertaste like battenburg cake!
  15. Jac
    Anyone who is having difficulty working out the cup measurements just needs to click on the little metric box at the top right of the the recipe! ?
  16. Gigi
    Sorry to have to say this again: we don't use ml to measure solids in Europe. We use grams. Liquids: ml. Solids: g. Please consider changing this in your metric measurements. Having to convert or guess every time I use one of your recipes, which otherwise have brought much inspiration to my life, is off-putting and inconvenient. Thanks!
    Reply: #19
  17. Linda McDonald
    I wonder if it wouldnt be possible to just add the minced garlic and rosemary right into the dough before baking, instead of, or in addition to, adding into butter? Then you could just slather butter on top of bread and EAT!
  18. Linda McDonald

    Are we talking about the same cheese here? the only mozzarella I know are milky-soft balls, sold in bags filled with salty water.

    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.

  19. Linda McDonald
    Yeah well, we here in the States like the measurements just the way they are, guess you'll have to figure out the equivalency! ;)

    Sorry to have to say this again: we don't use ml to measure solids in Europe. We use grams. Liquids: ml. Solids: g. Please consider changing this in your metric measurements. Having to convert or guess every time I use one of your recipes, which otherwise have brought much inspiration to my life, is off-putting and inconvenient. Thanks!

    Reply: #32
  20. Jaclyn
    Is there another flour that could be used instead of almond flour?
  21. Lori Oliver
    I’m trying to add this to my fitness pal, but I need calorie count per slice???
    Reply: #25
  22. Maggie
    Thank you Jac..yes just click on the icon at the top of the recipe....that suits how you measure things....you are given the choice of Metric or US ... Best of luck guys
  23. Maggie
    Well just made this bread....it came out more like a cheese pie rather than crispy bread, as I couldn't,t understand the measurements used, even the metric ones confused me as not in grams?....but it was absolutely delicious and we loved it....my Texan friend is going to give me a cup measure so that I can do the correct cup measures next time..but going to also use the wrong version I made today..It really was so good ...happy baking all
  24. Kelly
    Worked perfectly! I didn’t have to put into a round dish for the second time, just put it right in the oven again. How can this be saved for more than one day? Fridge? Freezer? On the counter?
  25. Kelly
    Lori, I cut mine into 1/8ths and then put all ingredients in and said 8 servings so I could have calories per slice.
  26. Maggie
    Now really loving this recipe...and I have made small changes for different flavor for different days...
    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
  27. Maggie
    Hope folks don,t mind writing....but I have made yet another tweek to this amazingly fabulous recipe ...which we love in our house...today I fried a small amount of chopped onion with 4 slices of chopped bacon in butter and olive oil ...fried until cooked and for me crispy...and then added that to the melted cheese, almond flour, whipped egg, white wine vinegar, black pepper and a small amount of chili powder...wow but it was delicious and was a meal with some salad ...and so filling ...happy baking folks xx
  28. Pop
    Hi! Whats the shelf life of this? And whats the proper storage?
  29. luc
    Would this rise more if i place baking powder? Pls answer thanks.
  30. Maggie
    Mine doesn,t rise...leave out the baking powder...it is delicius as it is...happy baking...it feels like and tastes like cheese pie ...wonderful
    Reply: #36
  31. 1 comment removed
  32. Suzanne
    We're online, so we're international. Since a large part of civilization uses "g" for solids and "ml" for fluids, I would really appreciate finding these when changing for metric measurement. I find that the use of "cups" lacks accuracy. A gram is a gram and always will stay a gram. With cups there's a whole science behind it in how to dump the cup into the flour etc.

    Yeah well, we here in the States like the measurements just the way they are, guess you'll have to figure out the equivalency! ;)

    Sorry to have to say this again: we don't use ml to measure solids in Europe. We use grams. Liquids: ml. Solids: g. Please consider changing this in your metric measurements. Having to convert or guess every time I use one of your recipes, which otherwise have brought much inspiration to my life, is off-putting and inconvenient. Thanks!

  33. Maggie
    Hello Suzanne
    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

  34. Dan
    It would be helpful if you pointed out to your global audience, that when you say mozzarella, you don't actually mean mozzarella. You mean American mozzarella. WTF Give a different type of cheese a different name FFS!
    Reply: #37
  35. Natalie
    Question: Is this bread supposed to be textured like bread or more moist and cheesy? I don't think I got the ratios right because I tried to make it just for 2, and the crust on the bottom is amazing and the taste is great, but the texture is cheesy, almost like it's got a ricotta in the middle. If this is supposed to be like that then I think I did it right. If it's not, I think I messed it up. It's not light or fluffy in the middle. I'd love to hear from someone who's made this and loved it! Thanks!
  36. Natalie
    Hi Maggie, is yours cheese because you've adapted the recipe or do you think yours is cheesy because you left out the baking powder? Mines cheesy, but I used baking powder.
  37. Natalie
    Hi Dan, I grated wet mozzarella, like, real mozzarella. Mine is really cheesy. I'm wondering if it's less cheesy and more like bread if I used an American style grated cheese? I'd prefer this to be more bread like than cheese like.
  38. Maggie
    Hi Natalie, I have never used baking powder. The bread tastes cheesy , which for us is great, in fact just eating some right now lol enjoy
  39. Stephanee
    I have no idea why this is rated as is. Personally found the cooked product stoggy and unpalatable.
  40. Jenna
    I made this today and wasn't expecting much but holy hell on wheels it was truly amazing!!
  41. Fitheflea
    My whole family is in love with this garlic bread! V filling too. FYI I forgot to put salt in it and it was perfect without it.
  42. Kshama
    Hi I am new to Keto and this recipe sounds delicious. I was wondering if I can replace the Eggs with something else here. I am vegetarian and don't cook with eggs. Thanks in advance.
  43. Dee
    I made this exactly as the recipe called for.
    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.

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