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Home » Recipes » Almond Flour

Easy Keto Focaccia with Dipping Sauce

By Kim Hardesty

Experience the best gluten free low carb focaccia made with almond flour. The nooks and crannies hold onto delicious olive oil dipping sauce like little spoons, delivering the perfect bite! Serve it as an appetizer for your next intimate gathering.

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Gluten free low carb Focaccia with olive oil dipping sauce on a cutting board with Carapellli Olive Oil.

Herbed Focaccia With Olive Oil Dipping Sauce

Have you ever been to Whole Foods Market? I love that store. The closest one to me is over an hour away in fabulous La Jolla, but we don’t mind the trip. We make a day of it browsing upscale boutiques and galleries, dining alfresco, and visiting the seals at Children’s Cove. It makes for a fun and relaxing day.

We don’t make it to Whole Foods often, but the sheer variety of fresh high quality products they carry is second to none. It’s where I go to purchase specialty items for an intimate gathering with friends or a nice piece of sustainably caught fish. And who am I kidding, the store is gorgeous! I enjoy walking around and looking at the sheer volume and variety of goods.

As a person who watches her carb intake, walking past the artisan breads section at Whole Foods is particularly difficult! Luckily, I enjoy making my own breads at home from natural wholesome low carb ingredients like almond flour, which I use in this delicious herbed focaccia recipe.

Gluten free low carb focaccia made with almond flour stacked on a cutting board.

Good quality olive oil makes great tasting focaccia, so I was thrilled to find Carapelli® Extra Virgin Olive Oil at Whole Foods in the cooking aisle. The striking bottle drew me in, but I really love that it’s organic and non-GMO. I grabbed their Unfiltered Extra Virgin Olive Oil, too.

Onto the recipe for this delicious gluten free low carb focaccia made with almond flour…

We’ve all been to nice Italian restaurants and enjoyed eating focaccia with an olive oil dipping sauce. I love how the nooks and crannies in the bread hold onto the olive oil and spices like tiny spoons, delivering the perfect bite! My almond flour focaccia has the same nooks and crannies and this dipping sauce rivals any restaurant style olive oil dipping sauce.

Carapelli Extra Virgin Olive Oil displayed with olives, fresh vegetables, and nuts with a Whole Foods shopping bag behind.

It’s near impossible to replicate the stretch and texture gluten gives traditional bread doughs, but this recipe comes pretty close. Not only is it as delicious as a traditional focaccia recipe, I’d argue it’s healthier, too. It’s the perfect low carb bread for those of us looking for gluten-free alternatives. You’ll be proud to serve this recipe to family and friends as a pre-dinner appetizer, at a wine party, or even an olive oil tasting (more on that later).

The recipe is simple and only requires 6 ingredients; Mozzarella cheese, cream cheese, eggs, leavening, salt, and almond flour.

Almond flour and eggs in a food processor.

The ingredients are combined in a food processor to make a dough.

Gluten free low carb focaccia dough in a food processor.

Then the focaccia dough is spread onto a parchment lined pan. Don’t forget to dimple the dough. Spoon just a little olive oil dipping sauce over the top - it doesn’t need much.

Low carb focaccia dough topped with olive oil dipping sauce in a sheet pan before baking.

Bake, cool, cut and enjoy!

Baked gluten free low carb focaccia with herbs in a pan.

The bread is soft in texture with lots of little holes.

I divided my focaccia into fourths from top-to-bottom and into thirds across lengthwise, yielding 12 pieces. Cutting each piece into three, results in the perfect size for dipping into the olive oil sauce.

Gluten free low carb focaccia squares on a cutting board.

The herbed focaccia with olive oil dipping sauce was the highpoint for our small low carb soiree. I placed a variety of specialty meats, cheeses, and olives on a medium-sized cutting board, filling in with almonds. Half of the focaccia pieces were sliced horizontally for open-faced-sandwiches. The other half were sliced into thirds to make rectangular pieces perfect for dipping into the flavorful olive oil.

Serve the split focaccia with a beautiful sandwich-spread for the sandwiches along with a nice vegetable tray with selected low carb vegetables and a low carb dip. Or, the dipping sauce can be drizzled over the bread in lieu of a spread. The focaccia and dipping sauce, a charcuterie board, and a vegetable tray made for the perfect afternoon lunch.

P.S. The olive oil dipping sauce also makes a great sauce for grilled vegetables or a marinade for bocconcine (small balls of fresh mozzarella). Also, try it drizzled over caprese salad!

Gluten free low carb focaccia with olive oil dipping sauce and Carapelli Olive Oil.

JUST FOR FUN: I live in a grape producing area of California. Wine tasting with friends is a popular pastime, but so is olive oil tasting. Yes, olive oil tasting. Like grapes, olive varieties have their own distinct flavors and are blended to bring out certain flavor characteristics. You can host your own olive oil tasting party at home and it’s lower in carbs than a wine tasting! Make sure to serve this bread and select good quality organic extra virgin olive oil like Carapelli®.

Visit Carapelliusa.com for more great ideas and recipes using their organic extra virgin olive oils.

Gluten free Low Carb Focaccia with Olive Oil Dipping Sauce is 3 Net Carbs Per Serving

Gluten free Low Carb Focaccia and Olive Oil Dipping Sauce

Gluten Free Low Carb Focaccia With Olive Oil Dipping Sauce

This simple gluten free low carb focaccia is perfect for small gatherings. The nooks and crannies hold onto a delicious olive oil dipping sauce like little spoons, delivering the perfect bite!
5 from 37 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: breads, olive oil
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 12
Calories: 287kcal

Ingredients

Herbed Almond Flour Focaccia

  • 2 cups part-skim shredded mozzarella cheese
  • 2 ouces cream cheese
  • 2 cups almond flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 3 large eggs
  • 1-2 tablespoon olive oil dipping sauce (below)

Olive Oil Dipping Sauce

  • ⅔ cup Carapelli® Organic Extra Virgin Olive Oil
  • 2 tablespoon grated Parmesan Cheese
  • 1 tablespoon fresh minced parsely
  • 2 teaspoon fresh minced rosemary
  • 1 ½ teaspoon dried Italian Seasoning
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

Preparation:

  • Preheat oven to 400 degrees and position rack to middle of oven. Trace the bottom of a quarter sheet pan (roughly 9" x 13") onto a piece of parchment paper and cut out. Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) into the baking sheet and spread the oil on the entire inside surface. Place the parchment in the bottom of the pan.

Method:

  • Put the ingredients for the focaccia into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
  • Scrape the dough into the baking sheet. With oiled fingers pull pieces of dough to distribute evenly in the pan (it will stick to your fingers). Don't worry about having small bare spots. Lightly oil a piece of waxed paper and lay it over the dough. Press very gently to spread the dough. Dimple it with your fingertips by pressing them gently into the dough, leaving depressions. Stir the dipping sauce and dribble a few spoons over the top of the dough.

Bake:

  • Place into oven. Put 5-6 ice cubes into the bottom of the oven - the released steam helps the bread rise. Bake for 12-18 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before gently removing from the pan to a cooling rack to cool. Cut into 12 pieces (read post to see how I cut mine).

Olive Oil Dipping Sauce:

  • Combine all of the ingredients for the dipping sauce in a small jar. Pour the Carapelli® Extra Virgin Olive Oil over the top and stir. Let sit overnight on the counter for best flavor. Use within a week. See post for ideas on other uses.

Notes

NOTE: Nutritional info is for 1 piece (1/12 th) of the almond flour focaccia and assuming 2 teaspoons of the olive oil dipping sauce.
Nutrition Facts
Gluten Free Low Carb Focaccia With Olive Oil Dipping Sauce
Amount Per Serving
Calories 287 Calories from Fat 234
% Daily Value*
Fat 26g40%
Carbohydrates 4g1%
Fiber 1g4%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 287kcal | Carbohydrates: 4g | Protein: 11g | Fat: 26g | Fiber: 1g

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Kathleen

    November 15, 2021 at 2:00 am

    So many positive comments that it must be great! I have a question; sorry if it’s already been asked (too many comments to sift through). Part skim shredded mozzarella usually has ingredients added to prevent caking; sometimes potato starch or corn starch. Would the recipe work as well using fresh mozzarella? Or, do you know of a shredded part skim mozzarella brand that doesn’t use a starch?

    Reply
    • Kim Hardesty

      November 15, 2021 at 6:55 am

      Kathleen, great question. These "fathead" dough type recipes do better with part skim mozzarella cheese. However you can grate your own mozzarella cheese and see how you like it. -Kim

      Reply
  2. Ana

    September 27, 2021 at 10:26 pm

    Yum yum recipe.
    I could indulge less the carbs. Yay! Thank you dear

    Reply
  3. Noelle

    May 12, 2021 at 6:45 am

    I made this last night! Delish even though, out of necessity, I had to sub dry for fresh herbs. I'll be sure to use fresh next time. I am OVERJOYED to have found this life changing recipe, sister friend! YAY!!
    Merci Beaucoup!!XX

    Reply
  4. Leda

    May 11, 2021 at 4:13 pm

    This is delicious I’ve been low carbing for almost 20 years . Every bread I found tasted like egg. Totally forgot about the ice cubes added sundried tomatoes and fresh rosemary to the top.

    I took pictures but can’t figure out how to add them .

    Reply
    • Kim Hardesty

      May 12, 2021 at 9:18 am

      Hi Leda. I'm happy to hear that you enjoy the recipe. You can send me an email or tag me on Instagram. There is a "contact me" link at the bottom of every page of the blog. I'd love to see those pictures! -Kim

      Reply
    • leda

      May 12, 2021 at 10:50 am

      i tagged you on instagram my name on there is sportstergirl50 i posted 3 pics of the bread. i also made some italian hunter stew for tonights dinner to go with it and you zuchinni lasagne for tomorrow nights dinner. gonna freeze the rest.

      Reply
      • Kim Hardesty

        May 12, 2021 at 4:49 pm

        I saw! It looks great. Thanks for tagging me. -Kim

        Reply
  5. Jacque

    April 12, 2021 at 1:12 pm

    New to low carb eating so I have been doing a lot of searching for good recipes to replace foods I miss, bread being one. I have tried several different types of “ bread”, I. e hamburger rolls, biscuits, etc. must have been just okay. Then I Made this one. Love it. So good even my carb eating sons ask for it.

    Reply
  6. Tami Middleton

    January 24, 2021 at 4:15 pm

    So good!! Followed the recipe exactly. I actually only had 1 3/4 cup of almond flour and it still worked!!

    Reply
  7. Molly

    January 08, 2021 at 9:26 am

    Hi Kim,

    I am wondering if this bread freezes well ? I would love to have it on hand as a freezer staple for quick addition to dinners ?
    Thanks ,
    Molly

    Reply
    • Kim Hardesty

      January 08, 2021 at 2:28 pm

      It freezes beautifully, Molly. -Kim

      Reply
  8. Carolyn Peters

    August 15, 2020 at 9:14 pm

    This recipe is amazing! Putting it in the blender and not microwaving is genius! It is now one of my few favorite go to bread recipes. Just to let you know I took slices of the bread and sliced them like you would for a sandwich, some of them I cut like a crouton. I put them back in the oven @ 200o, unfortunately I forget for how long, maybe 40 minutes, just keep checking for crispiness. They make and awesome cracker or crouton. I'm not done, I took some of the crackers and put them in the food processor and had the best Keto breadcrumbs to date! So thank you for all your hard work and dedication.

    Reply
  9. Concetta

    March 01, 2020 at 8:38 am

    I love it!

    Reply
  10. Dianne England

    February 22, 2020 at 1:12 pm

    I made this foccacia today. Excellent recipe. I didn't have cream cheese so used sour cream instead. It turned out wonderfully!

    Reply
  11. Cara

    February 18, 2020 at 8:45 am

    This was very good! I followed the recipe exactly. Highly recommend.

    Reply
  12. Lisa Doricchi

    February 17, 2020 at 5:08 am

    This is the first low carb "bread" recipe I've ever made that was good! I even forgot to put the eggs in, had it all made and in the oven for 6 minutes before I realized I messed up. Took the whole thing back out, back in the food processor, added the eggs and back in the oven. It still turned out really great! The olive oil dressing recipe is perfect for dipping and has a really good flavor profile. Thanks!

    Reply
  13. Concetta

    February 02, 2020 at 3:35 pm

    Awesome

    Reply
  14. Wendi Kohler

    December 15, 2019 at 10:45 am

    My teens and husband really enjoyed this focaccia bread! Where the bread falls a little short of the real deal, the dipping oil takes it over the top! I’ll definitely be making this over and over again.

    Reply
  15. Melissa Bellows

    April 21, 2019 at 4:56 pm

    Can this be made ahead and frozen?

    Reply
    • Kim

      April 23, 2019 at 9:58 am

      Hi Melissa. I have never frozen the raw mixture to bake at a later time, but baking and then freezing is great! Most low carb baking goods freeze beautifully because of the fat content. -Kim

      Reply
  16. Rebeka

    March 24, 2019 at 3:15 am

    Fantastic recipe. My husband and I loved it!!! Thank you!

    Reply
  17. Adriana Gutierrez

    March 11, 2019 at 6:10 am

    Yum! Love the texture! I made 2 rounds. Will be using them as tops and bottoms for a large Mufaletta sandwich.

    Reply
    • Kim

      March 11, 2019 at 9:08 am

      Your Mufaletta sandwich sounds amazing, Adriana! -Kim

      Reply
  18. Barbara

    January 28, 2019 at 6:35 pm

    Made this tonight..soooo good!
    Thank you for this incredible recipe.
    We love it. Will be using many times.

    Reply
  19. Shelley Parker

    January 22, 2019 at 3:30 pm

    This was great! My husband loved it, too! Can they be frozen and, if so, what's the best way to thaw & reheat?

    Reply
    • Kim

      January 23, 2019 at 7:39 am

      I'm so glad, Shelley. Yes, it can be frozen. I thaw it in the refrigerator. It can be crisped up in a pan or in the oven. -Kim

      Reply
  20. Doris

    January 18, 2019 at 2:11 pm

    Amazing bread, tasty, soft, beautiful

    Reply
  21. Loren

    January 16, 2019 at 11:54 am

    Hi,
    At the top of the recipe (the part with the photos) you mentioned leavening but there is no explanation how to make low carb one.
    can you please explain how to make one? and is the ingredients to it are part of the ingredients list of the recipe?
    thanks

    Reply
    • Kim

      January 17, 2019 at 6:02 pm

      Hi Loren, great question. The leavening is the baking powder found in the recipe. Enjoy! -Kim

      Reply
    • Marie

      February 14, 2021 at 5:55 pm

      Hi Kim! Another 5 star winner! I’m a very picky Italian cook/baker and this is exceptional. I also am interested in the nutrition info without the dipping oil. I saw someone asked but I didn’t see your reply. Could you please lmk the adjusted numbers? I made the oil mixture and used it as directed before baking; just not using it for dipping. Thanks so much.

      Reply
      • Kim Hardesty

        February 17, 2021 at 10:11 am

        Hi Marie. Two teaspoons of oil is approximately 9 grams of fat and 80 calories. I just Googled "olive oil teaspoon calories". I hope this helps. -Kim

        Reply
  22. Ruth Pine

    January 12, 2019 at 4:07 pm

    Your focaccia bread recipe calls for 2 cups mozzarella - your cornbread base calls for 1 cup? And, do I understand that it can be another type of cheese such as cheddar or jack

    Reply
    • Kim

      January 23, 2019 at 7:56 pm

      Yes, Ruth, the recipes are different. I haven't tried the cornbread with all cheddar or Jack cheese, but I bet you could. -Kim

      Reply
  23. Zoe

    January 12, 2019 at 2:58 pm

    This recipe is awesome! Thank you SO MUCH!!!!

    Reply
  24. Micaela

    December 28, 2018 at 3:25 pm

    Oh my gosh this was amazing! I try to avoid gluten and you had the simplest recipe I could find where I already had all the ingredients. I cut the recipe in half and made it in a 9 inch pie pan (because I’m picky and wanted it to be a circle) and it came out perfect! Thank you so much for the recipe

    Reply
  25. Sharayah

    December 02, 2018 at 2:51 pm

    I love this recipe! I use it all the time, it's great. A friend of mine wants to make it but doesn't tolerate almonds, do you have a substitute for almond flour that would work in this recipe? Thanks!!

    Reply
    • Kim

      December 02, 2018 at 3:01 pm

      Hi Sharayah. I'm glad you like the recipe. Your friend may want to try sunflower seed flour. They bread will probably turn bright green, but the taste should still be alright. -Kim

      Reply
  26. Ruthanne Robertson

    October 28, 2018 at 11:33 am

    Made this last night. Very good! My husband pronounced it excellent and he is quite picky where “substitutes” are concerned. I added half a cup of sun dried tomatoes, a tablespoon of minced garlic and a couple tablespoons of chopped fresh rosemary and a topping of Celtic salt. I think you can add all sorts of things like olives or other herbs. Plain it would also be great with pesto. This was so much better than the Simple Mills box mix I tried, which was also made with almond flour. Thank you!

    Reply
    • Kim

      October 28, 2018 at 12:52 pm

      I'm so happy you and your husband liked the focaccia bread recipe. I love your additions. We have used this successfully for sandwiches and paninis. Thanks for taking the time to let me know how you topped your bread and what you thought. I really appreciate it. Have a great day. -Kim

      Reply
  27. Mae

    October 02, 2018 at 4:56 pm

    May I ask how long can I keep this for? I’m the only one in the house on LCHF so I don’t think I can finish all in a go. What’s the best way to keep it? Or if I do a half recipe, how would I divide half an egg? this is silly of me .

    Reply
    • Kim

      October 02, 2018 at 5:05 pm

      Hi Mae. I would make the whole recipe and then freeze what you can't eat right away. It keeps a good week in the fridge, but for several months in the freezer. -Kim

      Reply
  28. Melissa

    August 01, 2018 at 8:14 pm

    I see the recipes but never see how many servings.

    Reply
    • Kim

      August 01, 2018 at 8:16 pm

      Hi Melissa. Before the ingredients start you should see servings listed as 12. -Kim

      Reply
  29. sue

    June 25, 2018 at 7:06 pm

    Making this tomorrow as a test run. You mention putting ice cubes on the bottom of the oven for steam to rise bread. I have an electric oven...would you put it in an oven proof bowl ? Not just on the bottom of the interior. Sounds silly, but thought I would ask....... thank you

    Reply
    • Kim

      June 25, 2018 at 7:09 pm

      Hi Sue. You can put a junky metal pan on the bottom wrack of the oven when you preheat it and then add about 6 ice cubes to it just after placing the bread into the oven. Let me know if you have other questions. -Kim

      Reply
  30. Gina Irwin

    June 10, 2018 at 1:12 pm

    Made this today to go with a cobb salad for dinner. Sooo good! The best low carb bread I have made so far in my 9 month journey of keto. Thank you for all your recipes!!

    Reply
    • Kim

      June 10, 2018 at 3:27 pm

      I'm so glad you approve, Gina. It sounds perfect with your salad. -Kim

      Reply
  31. Chris

    May 08, 2018 at 12:54 pm

    I am lactose intolerant. Will this recipe work without the Cream Cheese or Mozzarella?

    Reply
    • Kim

      May 08, 2018 at 1:30 pm

      Hi Chris, you may be able to use a vegan cheese like Daiya for the Mozzarella and vegan cream cheese as replacements, but I have not tried them in the recipe. You may want to look for a recipe that does not call for dairy. -Kim

      Reply
  32. Suzie

    April 30, 2018 at 2:28 pm

    I just made this. It is amazing! It is the first low carb bread that actually has a taste and texture that mimics the real thing--almost biscuit-like. I could serve this to my friends and no one would know. I added kalamata olives and rosemary to the dough. Amazing. Even better dipped in the olive oil! Yum!

    Reply
  33. Tanyia

    March 25, 2018 at 5:46 am

    I am new to your blog. I made this last night and was thrilled! I am a type 1 diabetic and missing bread so much (even more than sweets)! I have tried so many other low carb bread recipes that didn't turn out good at all. This focaccia tasted very close to the real thing. Delicious! I am so happy I came across your blog. I've made a couple of other things and they've been delicious as well. I will probably end up making every recipe you have. Thank you so much!!!

    Reply
    • Kim

      March 25, 2018 at 11:37 am

      I'm so happy you liked the recipe, Tanyia. This is one of our favorites and it makes a great panini sandwich, too. Thank you for saying hello. It's nice meeting you. Have a great week. -Kim

      Reply
  34. Malissa

    March 21, 2018 at 12:38 am

    OMG! This was absolutely divine! Even my non Keto husband fell in love! Thanks so much for this recipe, you are amazing & I cannot wait to try more of your recipes.

    Reply
    • Kim

      March 21, 2018 at 7:42 am

      I'm so glad Malissa you convinced your husband with this recipe. Keto can be good! Lol. Thanks for taking the time to leave a comment and rate the recipe. Have a great week. -Kim

      Reply
  35. Peter

    February 25, 2018 at 3:30 pm

    OMFG! This is deeeelicious!!

    Thank you for this recipe, it is the best!!

    Reply
  36. Anu

    February 25, 2018 at 7:03 am

    OMG this was absolutely spectacular! Literally the "hardest" part of the recipe was shredding the mozzarella and tracing out the parchment paper bit.. My dough was a bit more wet than what yours appeared to be, but no matter it still worked out perfectly, I used a silicone spatula to distribute it in the pan. The dipping sauce is also utterly divine, I can see loads of ways I could use this (perhaps mixing the leftovers with some lemon juice for an Italian style salad dressing?!). Thanks ever so much for this, I think my quest for the ultimate low carb focaccia is over, this truly has the most perfect taste and texture! And the possible variations... A smidge off garlic, a sprinkle of sea salt... Mmm... Divine!

    Reply
    • Kim

      February 25, 2018 at 3:18 pm

      I'm thrilled you liked this recipe, Anu! Thank you for sharing your experience with it. Have a wonderful week. -Kim

      Reply
  37. Amanda

    February 11, 2018 at 8:37 pm

    Can coconut flour be substituted instead of almond flour?

    Reply
    • Kim

      February 12, 2018 at 8:32 am

      Probably, but I haven't tested the recipe with it and I don't know how much coconut flour would replace the almond flour. It takes sometimes weeks of testing a recipe to get it just right, and a coconut flour version isn't on my to-make list at the moment. I'm sorry. I suggest looking for an actual coconut flour focaccia recipe so you are guaranteed results. -Kim

      Reply
  38. Jeni

    January 16, 2018 at 8:14 am

    Hi, I have a question about the nutritional information. You noted that the nutrition is calcuated based on an assumption of 2 tsp of olive oil dipping sauce, but is that 2 tsp per serving or is it 2 tsp of the sauce used to drizzle over entire thing before baking?

    This looks really delicious and I plan to make this tonight for the spaghetti sauce I just made yesterday.

    Reply
    • Kim

      January 17, 2018 at 8:54 pm

      It was 2 tsp per serving, Jeni. Enjoy the recipe. -Kim

      Reply
  39. Darlene

    January 15, 2018 at 9:00 am

    Can you use a blender instead of a food processor?

    Reply
    • Kim

      January 15, 2018 at 5:07 pm

      I'm not sure that would work, Darlene. -Kim

      Reply
    • Adriana Gutierrez

      March 11, 2019 at 6:22 am

      I mixed it by hand, melting the cheeses in the microwave before incorporating the eggs and dry ingredients and it worked out just fine. (Also used a coarser almond meal, processe a bit more in mini-processor and it came out who,e-grain. Bread like. Quite good!)

      Reply
  40. Lorraine

    December 11, 2017 at 3:20 am

    Do you know if the dough can be made the night before and then baked the following day?

    Reply
    • Kim

      December 11, 2017 at 8:01 am

      I haven’t tried that Lorraine. I would be afraid that it would get tough or dry, but it might work beautifully? It literally takes minutes to put together and put into the pan. -Kim

      Reply
  41. joe

    December 06, 2017 at 12:40 pm

    Hello Kim,

    A tblspn of baking powder sounds extreme! Otherwise, can't wait to try tonight.

    Reply
    • Kim

      December 06, 2017 at 12:41 pm

      It need the full tablespoon, Joe. Enjoy. -Kim

      Reply
  42. Melissa

    November 19, 2017 at 4:44 pm

    Made this tonight. This was the best thing I have made for keto bread. Not eggy tasting very light and airy. Thank you for sharing recipe.

    Reply
    • Kim

      November 19, 2017 at 4:48 pm

      I’m glad you gave it a try, Melissa, and liked it. Have a great week. -Kim

      Reply
  43. renee

    October 31, 2017 at 8:52 pm

    Do you have a preferred brand of almond flour? I've made some fathead____ recipes and am having trouble getting past the texture. I thought I might try a different brand.

    Reply
    • Kim

      November 01, 2017 at 8:19 am

      Hi Renee. Is it the texture of the dough or the baked bread that you don’t like? Have you tried it with a little protein powder or oat fiber? It helps the texture a little bit. I like to use either Bob’s Red Mill super fine almond flour (because I can get it in the grocery) or Wellbee’s that I get on Amazon. Wellbee’s has a great price and I buy it in a 5 pound bag that I keep in the fridge. -Kim

      Reply
    • Adriana Gutierrez

      March 11, 2019 at 6:24 am

      Costco has beautiful fine almond flour at an awesome proce for 3#. Honeyville is very nice too, available online.

      Reply
  44. Carole

    October 28, 2017 at 4:20 pm

    Hi, Kim,

    Do you think I could use this focaccia to make Thanksgiving sausage stuffing? And if so should I dry it out in the oven or just let it sit out on the counter?
    Thanks for your help.
    Carole

    Reply
    • Kim

      October 28, 2017 at 4:25 pm

      I’ve been thinking about that Carole. I may try using the fathead variation with a little more oat fiber because it seems that adding more makes it almost more fluffy or biscuit-like. I really don’t know. I generally don’t make stuffing so I don’t know how it would do with adding chicken broth and all of the other ingredients. I’m sorry I wasn’t more help. -Kim

      Reply
  45. jamie

    October 26, 2017 at 2:21 pm

    Is the cheese supposed to be melted?

    Reply
    • Kim

      October 26, 2017 at 2:27 pm

      No, Jamie. Just put the shredded cheese in the food processor with the other ingredients. Enjoy! -Kim

      Reply
  46. Sharayah

    October 15, 2017 at 9:00 am

    Hi there, THANK YOU for this recipe!! I've made it twice now and everyone in my family loves it. I add a touch of spices to the dough and when I warmed up a leftover piece and it tasted just like garlic bread-would be perfect with low carb spaghetti over zoodles!
    Yesterday when I was making it, my mom emailed the recipe to an aunt in California and one in Colorado and we all made it last night-so fun, and they loved it!
    Thanks for helping make low carb delicious.
    Sharayah

    Reply
    • Kim

      October 15, 2017 at 9:09 am

      What a great story Sharayah! Lol. I'm glad you all enjoyed it. I love the idea you had to add spices to make it taste like garlic bread. Thanks for sharing and for leaving such a nice comment. Have a wonderful weekend. -Kim

      Reply
  47. Carole

    October 02, 2017 at 10:35 am

    Hi again, Kim, I just wanted to send you an update. I made your focaccia for my son and daughter-in-law, and another friend, who came to dinner, and they all raved about it. My son and daughter-in-law gave up carbs about five years ago, and the one thing they said they missed is Bread. My son said he would never have guessed that this was not a regular focaccia. In fact, he thought it was better!!! So thank you, thank you, thank you for continuing to develop truly outstanding low-carb recipes.

    Reply
    • Kim

      October 02, 2017 at 7:19 pm

      Hi Carole! I'm so happy that your son, his wife and a friend all enjoyed the focaccia. It makes such a nice appetizer. And thank you for taking the time to let me know how you liked the recipe. I always appreciate your feedback. Have a wonderful week. -Kim

      Reply
  48. Carole

    September 28, 2017 at 1:09 pm

    I don't mean to be a bother, Kim, but do you mean to wrap the focaccia bread in foil when I put it in the oven to reheat it so it won't get dried out? Or do you mean when I'm storing it in the refrigerator I should wrap it up in foil? Sorry for the confusion.

    Reply
    • Kim

      September 28, 2017 at 1:13 pm

      Oops. I mean to wrap in foil for reheating, Carole. -Kim

      Reply
  49. Carole

    September 27, 2017 at 3:34 pm

    Hey Kim, I forgot to ask you some questions: 1)how many days will this bread stay fresh? 2) What is the best way to store it? And 3) can it be frozen? Thanks again for an absolutely incredible recipe! Carole

    Reply
    • Kim

      September 27, 2017 at 7:14 pm

      Oh, yes. I think I should add this info to the post. It will freeze, just defrost in the refrigerator overnight. We kept it in a bag in the fridge for a week. It will soften in the fridge, but it can be crisped up in a pan or gently reheated in the oven at 350 for a few minutes. I would probably wrap it in foil so it didn't dry out. -Kim

      Reply
  50. Carole

    September 27, 2017 at 2:56 pm

    Hi Kim, I just made some of your focaccia bread, and didn't make any adjustments for the high-altitude, and it came out perfectly. It is an amazing bread! I've never been a bread lover, even before I switched to low-carb seven years ago. But my husband misses bread, and we both found this to really taste amazing. (He just snitched another piece!) Thank you so much for another outstanding recipe.

    Reply
    • Kim

      September 27, 2017 at 7:12 pm

      Hi Carole. Thank you so much. I'm glad the bread worked with the high altitude and that you and your husband enjoyed the recipe. Thanks for letting me know that it worked. I know I can always count on you for honest opinions and good information. Have a wonderful week. -Kim

      Reply
  51. Adina

    September 26, 2017 at 11:45 pm

    An olive oil tasting sounds great! I wouldn't mind wine either, but I think olive oil with focaccia is more of my thing. :) So lucky to have access to such nice things in your area. I usually have to order my "better olive oil" online and it comes directly from Italy or Greece, but it is a costly matter. You can definitely taste the difference though, so I usually treasure it for special treats.

    Reply
    • Kim

      September 27, 2017 at 10:07 am

      Yes, Adina, I am lucky in that I have access to great products where I am. There is nothing like a good olive to provide that finishing touch. Have a great week. -Kim

      Reply
  52. Tara

    September 25, 2017 at 1:41 pm

    Kim, this looks AMAZING. I can't wait to try it! At one of the bakeries I used to work at, we were famous for our focaccia. This looks the same!

    Reply
    • Kim

      September 25, 2017 at 2:15 pm

      Thanks, Tara. That is high praise! I love making yeast breads, but haven't made them in many years. This focaccia was surprisingly good for a low carb option. Thanks for leaving such a nice comment. Have a great week. -Kim

      Reply
  53. Karla

    September 25, 2017 at 11:38 am

    Hello Kim,
    In the firs foto you said 9 ingredients, and you mentioned leavening, but in the list of ingredients it´s not listed. Am I missing something?
    Thnak you!

    Reply
    • Kim

      September 25, 2017 at 12:18 pm

      Hi Karla. I see the leavening written at 1 tbsp baking powder. Do you not see it? Let me know if you don't see it for some reason. Enjoy the recipe. -Kim

      Reply
  54. Ola.

    September 24, 2017 at 9:47 pm

    Just one word for this recipe - Deliciousssss!!! Thanks Kim and keep em coming. Wow!

    Reply
    • Kim

      September 25, 2017 at 5:05 am

      Thank you, Ola. Have a great week. -Kim

      Reply
  55. Amanda

    September 24, 2017 at 7:29 pm

    I cut this recipe in half and made it in a skillet and it turned out amazing!!! This will be a recipe we use often at our house!!! Thank you so much!

    Reply
    • Kim

      September 24, 2017 at 7:39 pm

      Thanks Amanda. I saw your lovely photo on Instagram and am crazy about you making it in a skillet! I will definitely try that next time. Thanks for taking the time to come to the blog to comment and leave a rating. Have a wonderful week! -Kim

      Reply
  56. Pat

    September 24, 2017 at 2:44 pm

    Looks perfect for a wine/ cheese party!
    Btw..love your dipping bowl..where can I find it? Thanks!

    Reply
    • Kim

      September 24, 2017 at 6:54 pm

      Thank you, Pat. I bought the bowls so long ago, almost 15 years ago. You might be able to look on amazon or do a google search for something similar. Have a great day. -Kim

      Reply
  57. Joanne

    September 24, 2017 at 1:13 pm

    It looks delicious. Can't wait to try it. Do you know if it can be made nut-free with a different type of flour?

    Reply
    • Kim

      September 24, 2017 at 6:53 pm

      Thanks, Joanne. I have not made this with coconut flour yet, but I am sure it is doable. I do not know how much, since I did not test the recipe with it. You could try subbing 2/3 the amount of almond flour with coconut flour. That should be a good start. -Kim

      Reply
      • Joanne

        September 27, 2017 at 9:30 am

        Thank you. I will try it and let you know how it turns out.

        Reply
        • Kim

          September 27, 2017 at 9:54 am

          Great! -Kim

          Reply
          • pop

            December 14, 2017 at 10:18 am

            Hi, Joanne. Were u able to try with coconut flour? How was the result?

  58. Claudia Bossie

    September 24, 2017 at 9:00 am

    Exceptional! Hubby and I are new to ketogenic dieting and really miss bread. This is so tasty and deeply satisfying. Will make this often!

    Reply
    • Kim

      September 24, 2017 at 9:08 am

      I'm so pleased you and your husband are happy with the recipe, Claudia. Thank you so much for taking the time to comment to let me know. Have a wonderful week! -Kim

      Reply
  59. Ruth Bittner

    September 23, 2017 at 4:38 pm

    what size baking pan do you use for the almond flour focaccia?

    Reply
    • Kim

      September 23, 2017 at 7:35 pm

      Hi Ruth. It’s about 9 x 13 or small jello roll sized.

      Reply
      • Kathleen

        October 01, 2017 at 7:04 am

        Hi Kim, Would you mind putting the "9x13" into the recipe? I, too, wondered what size pan to use, "small" being somewhat subjective, and came here to the comments to see whether anyone had already asked for clarification. Thank you!

        Reply
        • Kim

          October 01, 2017 at 11:09 am

          Oops. I'm sorry I forgot to the that Kathleen. Done! -Kim

          Reply
  60. julie

    September 23, 2017 at 4:29 pm

    Hi Kim,
    This looks amazing! This is something my Italian husband will enjoy. He's a mad olive oil fiend! It's rubbed off onto the whole family so I can't wait to make this. Yum.

    Reply
    • Kim

      September 23, 2017 at 7:33 pm

      Great, Julie. I hope you all enjoy the recipe. Thanks for your nice comment and have a great week. -Kim

      Reply
  61. Brenda

    September 23, 2017 at 4:08 pm

    I made this today and it's fabulous!! Taste authentic!!

    Reply
    • Kim

      September 23, 2017 at 4:24 pm

      Oh, great! I'm so glad you like it. Thanks for taking the time to let me know. Enjoy the recipe and the rest of your weekend. -Kim

      Reply
  62. Connie

    September 23, 2017 at 2:55 pm

    Oops! Meant to say that I have a Ninja. Sorry!

    Reply
    • Kim

      September 23, 2017 at 3:15 pm

      You probably did, my kids are super distracting today, lol. I have one on the cusp of becoming a teen and one who likes to antagonize the other and watch the chaos! Lol. I'm losing my mom bad today. Hahaha. If I wasn't clear, let me know. -Kim

      Reply
  63. Connie

    September 23, 2017 at 2:44 pm

    This looks fantastic! I'm excited about making it but I don't have a food processor. What else can I use? I have an immersion blender and a Nutri Bullet. Will either of them work? Thank you for all your awesome posts!

    Reply
    • Kim

      September 23, 2017 at 2:49 pm

      I don't know Connie. Can you chop up the cheese in your magic bullet and then blend all of the ingredients with a hand mixer? The dough is very sticky, but I think it would work. Then pick off pieces and drop into the pan to distribute evenly before flattening out a bit with a piece of waxed paper. Don't push down too hard, just smooth and gently spread it. Let me know how it works with the hand mixer. -Kim

      Reply
    • Amanda

      September 24, 2017 at 7:31 pm

      I used my ninja!!! Works great!

      Reply
  64. Darlene

    September 23, 2017 at 2:04 pm

    Could you tell me approximately what size pan.? I plan on making this soon! LOVE your recipes!!!

    Reply
    • Kim

      September 23, 2017 at 2:06 pm

      Sure, Darlene. I'll add it to the post. It's the second time it's come up. Enjoy the recipe. -Kim

      Reply
    • Kim

      September 23, 2017 at 2:07 pm

      Oops! It was 13 x 9 1/2 inches.

      Reply
  65. Carole

    September 23, 2017 at 10:56 am

    This looks amazing! Right now I'm in Colorado and I was wondering how I should adjust the baking and temperature to take into consideration high-altitude baking. Do you have any suggestions? Thanks, Carol e

    Reply
    • Kim

      September 23, 2017 at 11:13 am

      Hi, Carole! Thank you very much. I have no experience with high altitude baking. I'm near sea level. I so sorry! -Kim

      Reply
  66. DonnaM

    September 23, 2017 at 7:50 am

    Do you have the nutrition count for just the bread? Thanks for all you do.

    Reply
    • Kim

      September 24, 2017 at 6:48 pm

      No Donna, not at this time. -Kim

      Reply
  67. Jovina

    September 22, 2017 at 9:56 am

    This recipe looks great. Can't wait to try it out. I like that is has easy to find ingredients.

    Reply
    • Kim

      September 22, 2017 at 9:59 am

      Hi, Jovina. So glad you like the sound of the recipe. Isn't it great that some of these alternate flours, like nut flours can now be found in the grocery store! I hope you have a great weekend. -Kim

      Reply
      • Jovina

        September 23, 2017 at 8:52 am

        Kim

        do you know the size of your baking pan. I don't think I have a small jelly roll pan - only large. I need to find a substitute. Thanks

        Reply
        • Kim

          September 23, 2017 at 8:57 am

          Hi Jovina. I'll get the numbers for the bread for you when I get on my computer later today. You could try using a 9x13 inch pan metal would be great, but you could try glass if that's all you have. My jelly roll pan is approximately 13x10 on its putter rim. I hope this helps.

          Reply
          • Jovina

            September 23, 2017 at 7:28 pm

            thanks

        • Kim

          September 23, 2017 at 8:58 am

          Oops! Sorry, Jovina, it was another who wanted the nutritional facts without the oil. My mistake. Have a great day. -Kim

          Reply
  68. Melyna Drache

    September 22, 2017 at 8:05 am

    Looks delicious. Can't wait to try it. It is so nice to find a low carb bread.

    Reply
    • Kim

      September 22, 2017 at 8:25 am

      Thanks, Melyna! Yes, low carb bread is elusive, but we really liked this - especially with the dipping sauce. We made egg sandwiches the next day and they were amazing. Thanks for taking the time to leave a comment. Enjoy your weekend and the recipe. -Kim

      Reply
  69. Georgina

    September 22, 2017 at 6:07 am

    Wow! This looks soooo delicious, Kim!!!

    Reply
    • Kim

      September 22, 2017 at 8:21 am

      Thanks, Georgina. I hope my readers like it as much as we did. Have a nice weekend. -Kim

      Reply

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