Keto garlic and rosemary focaccia

Keto garlic and rosemary focaccia

Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.

Keto garlic and rosemary focaccia

Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.
USMetric
8 servingservings

Ingredients

Foccacia
  • 6 oz. 175 g mozzarella cheese, shredded
  • 2 tbsp 2 tbsp cream cheese
  • 1 tsp 1 tsp white wine vinegar
  • 1 1 eggeggs
  • ¾ cup 175 ml (75 g) almond flour
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp garlic powder
Garlic and rosemary butter
  • 2 oz. 50 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 mix well. Tip: use a hand mixer with dough hooks to combine well.
  4. Moisten hands with water and 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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73 comments

  1. Jennie Emmons
    Hejscully us American's watching what we put in our mouths and taking great care of our health are smart enough to know how to Google the weight measurements. I made this keto bread and it was amazing. It was also accurate.
  2. dora pecoraro
    The flavor was good but more like a cheesy, flatbread. Mine did not raise. Next time I would use half the salt and not melt the cheese. I think it would mix better not melted. Also, it does not need to cook for 12 mins the first time and then baked again.
  3. Nancy
    Dear Beauty Pursued,

    Thank you so much for the clarification (and the website.) As an American getting used to grams because I like the idea and I bought a scale that measures in ounces or grams, I. too, have been confused by the ml usage for solid ingredients. I feel pretty silly for not having googled it myself. Thanks, again.

  4. Dana
    So according to this , 100 ml of water is 100 grams ,but so is 100 ml of gold 100 grams ? That's nonsense .. Not all liquids have same mass and therefore same weight. Just saying..
  5. Jayne
    Awful. How can you put a load of mozzarella on a heat source and stir occasionally??? This went from sticky gooey mess to WET sticky gooey mess. I ended up dumping a load more almond flour into it to try and not have it just be a lump of mozzarella cheese. It's in the oven now and it still looks like lump of mozarella cheese.
    Please, please, please will you check this recipe again and even better do a video so those of us who are not getting anything like the results in the photo can see where we're going wrong.
    Will be searching the internet for other recipes.
  6. Jen
    This is the most amazing delicious thing ever! definitely recommend
  7. Jen
    I did this too. Worked just fine.
  8. Michelle
    Unfortunately cheese, which I love, is a migraine trigger did for me so I cannot eat it at all! 🥺 Does the recipe work if you leave the cheese out? Or is it used to glue it together? Or for consistency or taste? In Australia we can buy packets of grated mozzarella. I make the keto recipes with cheese for my husband and leave it out for me. I do miss it.
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    Unfortunately cheese, which I love, is a migraine trigger did for me so I cannot eat it at all! 🥺 Does the recipe work if you leave the cheese out? Or is it used to glue it together? Or for consistency or taste? In Australia we can buy packets of grated mozzarella. I make the keto recipes with cheese for my husband and leave it out for me. I do miss it.

    Unfortunately the cheese is an integral ingredient in this dish.

  10. Amy
    LOVE this bread. I follow the recipe through step 5, but I **don't** put the garlic butter. Instead, I use this as a pizza crust. So you take it out after the first bake, put on your favorite keto-friendly pizza toppings, then do the second bake. OMG - it's the best! And yeah, to echo other comments, don't "stir occasionally." Stay with that lump of cheese until you can get all the other stuff mixed in. Use a wooden spoon and you're good to go.
  11. Packy
    I didn’t catch cooking twice in the recipe. I do it once all the time....comes out great.
  12. Carmen Rodriguez
    This was fantastic. I have made it both with plain cream cheese and garlic & herb cream cheese. The latter helped to add another layer of delicious flavor. My husband has not chosen to join me in this new LCHF way of eating, but he nearly devoured this foccacia in a day. Very tasty and it went nicely with a low-carb cream of mushroom soup that I found on another site.
  13. pelham
    I’ve made this similar base for fathead pizza recipe which we love - so easy. I do the cheese and cream cheese in the microwave and it melts down fine - just have to work quickly with other ingredients after and stir well. My garlic bread is cooking atm and so is my tomato, basil and parmesan soup in the slow cooker - can’t wait for lunch 😀
  14. Jackie Rasmussen
    Has anyone tried baking and freezing after 1st bake? I’ve used it for pizza crust and it felt and tasted like the real thing.
    Side note: I did mix the warm cheese in by hand as I would have done with regular bread. It incorporated really well that way...stirring didn’t work for me.
  15. Jackie Rasmussen
    *with bread dough
  16. Amy Giddins
    I love this "Bread". I put the cheese and cream cheese on a low heat and combine with a wooden spoon until it's a smooth ball.
  17. Lorraine
    That entirely depends on what the item is, yes water itself is 100g = 100ml and a lot of things with a water base are around the same grams to ml, but a lot of other (esp. solid) produce is not , for example in this actual recipe it is 100grams of almond flour equals175ml of almond flour. I am a bit worried about what you've been baking ;-)

    I am kind of assuming you are only doing this with liquids which would work out fine most of the time except not so accurate with oil based liquids.

    I may as well add another plea to Diet Doctor please use grams for solids. I am slow at cooking and stopping to check the main site and or conversion sites just triples my time which is already far too long as it is.

  18. Annette
    Okay I have a slight problem with the recipe I am trying to find something other than garlic and onions to I need something else to use
    Reply: #69
  19. Kristin Parker Team Diet Doctor

    Okay I have a slight problem with the recipe I am trying to find something other than garlic and onions to I need something else to use

    You can omit them but you may find the recipe bland without them. There may not be a good substitute for garlic or onions in this recipe.

  20. 1 comment removed
  21. Joyce
    Made this for the first time. Certainly won't be the last time. Biggest issue was having to share it with my family.
  22. Francisco
    The flavor is not bad, but in my case I feel that is a lot of salt... I would remove at least the half of salt.
    Reply: #73
  23. Kerry Merritt Team Diet Doctor

    The flavor is not bad, but in my case I feel that is a lot of salt... I would remove at least the half of salt.

    You can certainly reduce the salt if needed.

  24. grandysj
    Help please .... based on cheese quantity (I checked online for amounts) 6 oz mozzarella = 1-1/2 cups shredded mozzarella. Then it cooked like a slab of cheese .... no bread texture and no raising. What did I do wrong? The photo looks wonderful but sure didn't look like mine.
    Tks....
    Reply: #75
  25. Kristin Parker Team Diet Doctor

    Help please .... based on cheese quantity (I checked online for amounts) 6 oz mozzarella = 1-1/2 cups shredded mozzarella. Then it cooked like a slab of cheese .... no bread texture and no raising. What did I do wrong? The photo looks wonderful but sure didn't look like mine.
    Tks....

    For a soft cheese like mozzarella, you maybe should have used 1c in place of 6 ounces.
    "How do I measure cheese without a scale?

    You can use a measuring cup to estimate how many ounces of cheese you have. For soft or crumbly cheeses, 1 cup is equivalent to 6 ounces. For semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces. Finally, for un-grated hard cheeses like parmesan, 1 cup is equivalent to 3 ounces. For smaller amounts use ½ a cup and divide the corresponding ounces by half. "
    https://www.wisconsincheese.com/the-cheese-life/article/53/how-to-mea...

  26. grandysj
    thanks for the input ... will give it a try because I love your recipes.
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