Introducing our Keto Focaccia, a keto twist on the classic Italian bread! With just 6 simple ingredients and a single cast-iron skillet, you can make this low-carb bread effortlessly. And the best part? This flavourful bread pairs with almost any keto topping you can think of, so there's a lot to experiment with! Let's get started.
Preparation and cooking overview
Making this Keto Focaccia Bread is an absolute breeze. Mix the six ingredients in a medium-sized bowl to form the dough, put it in a rectangular skillet, and pop it in the oven for 15 minutes. We bet the result will be one of the best keto bread recipes you've ever tried!
Related: 6 Best Keto Breads of 2024
Chef's note
To make the Keto Focaccia more fun, experiment with different keto toppings. Add sun-dried tomatoes, olives, or cheese of your choice for a yummy balance of flavors.
For more inspiration check out our Sides recipe.
🍞 Ingredients for this keto focaccia recipe
Here is a list of simple ingredients you will need for this recipe:
Ingredient substitutions
Optional toppings
You can enjoy additional ingredients in the form of Focaccia toppings to enhance the flavor profile of this recipe.
Cooking tools required
To make this Keto Focaccia recipe, you'll need the following tools:
Tools substitute options
How to make Keto Focaccia: step-by-step guide
Cooking methods
Preparation steps
- Preheat the oven to 375° F
- Measure the dry ingredients in the right quantities.
Baking Instructions
- Mix the eggs, mayonnaise, coconut flour, psyllium husk, sea salt, and baking soda in a medium bowl until a thick ball of dough forms.
- Press the focaccia dough into a ½ inch rectangle in a well-seasoned cast-iron skillet.
- Add desired toppings to the bread before baking.
- Bake for 15 minutes or until golden brown and fluffy in the center.
- Take it out of the oven and let it rest for a few minutes.
- Cut the bread into portion-sized pieces and serve.
Related: Keto Bread Recipe
Chef's pro tip
To achieve the perfect texture of this low-carb Focaccia bread, it's important it has the perfect moisture level in the dough. Adding mayo or almond milk gradually will help moisten the dough and prevent it from becoming dry and crumbly. Additionally, ensure the dough has ample time to rest before baking. These steps will result in moist and satisfying bread.
What to serve with keto focaccia?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Keep the bread in a cool, dry place to maintain its freshness. Store the bread in an airtight container or resealable plastic bag if the bread is sliced.
Note: Do not refrigerate your Keto Focaccia- it will destroy the texture of the bread.
Reheating tips
Your Keto Focaccia will taste just perfect at room temperature. However, if you want to have it warm, use this method:
Note: Do not microwave your Keto Focaccia- it will make its texture soft and soggy.
Recipe wrap-up and conclusion
Try out this scrumptious Keto Focaccia and satisfy your cravings for the traditional Italian flatbread. This recipe is keto-friendly and gluten-free, perfect for your dietary needs. It'll only take six simple ingredients, a good skillet, and 15 minutes of your time! And there are so many toppings you can experiment with- go try them all out now!
Bake this classic Foccacia flatbread, click a picture, and tag us on Instagram! We can't wait to see your creation!
Frequently asked questions
📖 Recipe
Keto Focaccia
Ingredients
- 4 large eggs
- 2 tablespoons mayonnaise
- ⅓ cup coconut flour
- 3 tablespoons whole psyllium husk
- ½ teaspoon sea salt
- 1 teaspoon baking soda
Instructions
Instruction steps
- Preheat the oven to 375° F
- In a medium bowl, mix the eggs, mayonnaise, coconut flour, psyllium husk, sea salt, and baking soda until a thick ball of dough forms.
- Press the focaccia dough into a ½ inch rectangle in a well-seasoned cast-iron skillet.
- Add desired toppings to the bread before baking.
- Bake for 15 minutes or until golden brown and fluffy in the center.
- Take it out of the oven and let it rest for a few minutes.
- Cut the bread into portion-sized pieces and serve.
Sherri says
Can I use almond flour instead of coconut? I don't due coconut anything! saying that is coconut flour and almond flour intervisible in recipes?
Thanks
Cast Iron Keto says
Hi Sherri,
Coconut flour and almond flour aren’t directly interchangeable because they behave quite differently—coconut flour is much more absorbent. You'll need to adjust the quantities if you’d like to use almond flour instead. A general rule is to use about 3 to 4 times more almond flour to replace the coconut flour. So for this recipe, you could try around 1 to 1¼ cups of almond flour instead of ⅓ cup coconut flour.
Also, since almond flour doesn’t absorb as much moisture, you might want to reduce the eggs by one or slightly cut back on the mayonnaise to avoid the dough being too wet.
That said, since this recipe is specifically developed with coconut flour and psyllium husk for texture and structure, swapping might not give quite the same fluffy focaccia feel—but you can definitely experiment!
sherri says
Thank you for YOUR QUICK RESPONSE. new to this as DH, AC! was at 13 got him down to 7.1 (even when I catch him at mcyDs etc) in a year trying to not be diabetic but I am allergic to coconut so makes tricky! Appreciate your help
Cast Iron Keto says
Hi Sherri,
That’s incredible progress! 🎉 Totally get how tricky it is with a coconut allergy. Always happy to help you tweak recipes to make them work. You’ve got this! 💪😊
Anonymous says
Too eggy.
Cast Iron Keto says
Hi there,
Sorry to hear that! Try reducing the number of eggs slightly next time.
Thanks for sharing your feedback!
O says
Just finished making this and I think it’s fantastic! First I slowly caramelised my onions with no added sugar and made a batch of paleo mayo to use in the recipe. I used 1.5 tbsp psyllium husk power (half of what the recipe calls for when using while psyllium husks) because my dough looked too wet with only 1 tbsp. I actually might use a little more next time as I wouldn’t mind a little more chew. However, this focaccia totally exceeded my expectations! I love that it’s made with coconut flour - I don’t have a nut allergy, but almond flour brands vary so much it’s impossible to know how something will turn out. I lined my tin with sea salt + chopped fresh rosemary and topped my dough with caramelised onions. Paired with avocado and bacon, this will definitely be a regular meal of mine!
Mike says
I haven't yet made this, but for those asking about powder vs husk, typically if you use psyllium powder instead of whole husks you'll want to use 1/3 the amount. It'll be very dry otherwise, and psyllium in Large quantities without sufficient moisture can cause impaction and an embarrassing hospital visit 😉
Alex Lester says
Awesome, thanks so much for sharing Holly!
debbie says
Hi Alex,
can I use the psyllium husk powder in place of the whole?
Alex Lester says
Hi Debbie, I'm not sure as I've never tested this recipe with the powdered kind. If you give it a try let us know how it turns out!
Jason says
I really enjoyed your focaccia post very much. I regularly visit your site and I have tried a few of the recipes and given you credit and a link when I share one on my blog. I run a cast iron cooking blog myself and feature some keto recipes with more all the time. I also have a Facebook page, and I admin in about 20 cast iron groups on Facebook.
Thanks for your great recipes and sharing the love of cooking and cast iron.
Jason J Morgan - The Cast Iron Ronin https://www.castironronin.com/
Alex Lester says
Hey Jason, glad to hear that!!