LOW CARB FOCCACIA BREAD WITH ROASTED GARLIC AND ROSEMARY
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There are a lot of different low carb bread options out there, most of which are not worth mentioning if I’m honest. But this low carb foccacia is one that my non-keto husband calls “the best bread” and I have to fight to keep any leftovers because my kids will devour it.
Low Carb Foccacia
Servings: 8Time: 30 minutes Difficulty: easyPrint
Ingredients:
1 1/2 cups (6 oz. /170g) shredded mozzarella
2 Tbsp (1 oz/30g) cream cheese
3/4 cup (2.45 oz/70g) almond flour
2 tsp (10g) baking powder
1 tsp (4g) yeast (optional) or sub 1 tsp vinegar
1/2 tsp (2 g) salt
1 large egg
1 Tbsp olive oil
5 cloves roasted garlic
2 Tbsp melted butter
1 tsp fresh chopped rosemary
Instructions:
Preheat oven to 400°F
Make crust: Melt mozzarella and cream cheese together until fully melted (about 90 seconds in the microwave.) Stir until combined. Whisk together almond flour, baking powder, yeast, and salt in a separate bowl. Add to melted cheese along with 1 egg. Mix well until dough is fully homogenous. Dough will be sticky.
Transfer dough to a well-greased pie plate. Pour olive oil over the top and press evenly into plate. Lightly press indentations into the dough.
Mash roasted garlic into a paste. Add melted butter and pour over the dough. Sprinkle with rosemary.
Bake for 12-15 minutes, or until golden brown. Allow to cool slightly, then slice and serve.