Keto Recipe
Keto Flaxseed Focaccia Bread
Grain-free, low-carb, keto bread recipe made entirely of flaxseed with a very bread-like texture. Perfect for toast and sandwiches
Author:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 servings
INGREDIENTS
● 2 cups roughly ground flaxseed
● 1 tablespoon gluten-free baking powder
● 1 tablespoon Italian herb mix
● 1 teaspoon sea salt
● 2 Tablespoons fresh rosemary, chopped
● 1 teaspoon granulated garlic
● 5 large eggs
● ½ cup water
● ⅓ cup avocado oil or light olive oil
● 12 grape tomatoes halved lengthwise
● 10 pitted olives halved lengthwise
INSTRUCTIONS:
● Preheat oven to 350F and line a 13x9 baking pan with parchment paper draped over the sides. Set aside.
● Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
● Add eggs, water and oil to the jug of your high-powered blender. Blend on high for 30 seconds, until foamy.
● Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
● Drop mixture into prepared baking pan. Smooth with the back of the spatula and transfer the pan to the preheated oven.
● Scatter the tomato and olive halves over the top pf the focaccia, pressing each in lightly so the tops are nearly flush with the batter.
● Bake bread for 20 minutes, until top is golden. Remove from the oven and lift bread (from the parchment paper sides) to a cooling rack. Peel the parchment paper from the bottom of the bread and allow the bread to cool on the cooling rack for an hour.
● Cut into 12 pieces.
● Bread can be toasted or frozen. Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.
OPTIONAL:
NOTES:
NUTRITION:
Calories: 134 | Fat: 8.8g | Net Carbohydrates: 1g | Fiber: 5.5g | Protein: 5.9g