This Keto Focaccia Recipe is easy to make and super customizable with your favorite toppings. It makes a great low-carb bread option for pizzas, sandwiches, dipping, and more!
If you’ve been doing Keto for years or just started this Keto Focaccia is the recipe you’ve been waiting for.
When we first posted our Keto Dinner Rolls, we got tons of feedback and questions from readers wondering what flour other than almond flour they could use, mainly due to allergies we presume. So here is a wonderful tasting and versatile loaf of focaccia that will quell any bread craving that is also nut-free!
A lot of Keto bread recipes use the fat-head dough with cream cheese and baking powder but we wanted to keep this recipe dairy-free while still being perfect for the keto diet.
What ingredients are in Keto Focaccia?
- 4 eggs
- 2 tablespoons mayonnaise
- ⅓ cup coconut flour
- 3 tablespoons whole psyllium husks
- ½ teaspoon salt
- 1 teaspoon baking soda
+ optional toppings (see ideas below)
How to make Keto Focaccia
- Preheat oven to 375° F
- In a medium bowl mix together all of the dry ingredients then add in the wet ingredients until a thick ball of dough forms. (you can use a hand mixer or a spoon).
- Press into a ½ inch rectangle in a well-seasoned cast-iron skillet. Top with desired toppings.
- Bake for 15 minutes or until golden and fluffy in the center. Cut and serve.
No cast-iron skillet?
No worries! Just use any baking pan or baking dish you have on hand! Maybe line it with parchment paper so it doesn't stick.
Keto Focaccia topping options
Our perfect version of this bread has olives and fresh rosemary baked right in, spread a little grass-fed butter across the top and it’s one of the best bites of food we could ever imagine.
Of course, your perfect version may be a little different so be sure to share some of the awesome flavors you guys come up with in the comment section below or on any of Cast Iron Keto’s social channels. We’ve gone ahead and listed a few of our honorable mention contenders below:
- Basil and cherry tomatoes
- Pepperoni and cheese
- Balsamic onion
- Sea salt and red pepper flakes
- Brown butter sage
Other ways to this focaccia bread recipe
- as a pizza dough base topped with pizza sauce and mozzarella cheese
- dipped into olive oil with sea salt and Italian seasoning mixed in
- as a low-carb / gluten-free sandwich bread
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
Optional Toppings:
- about ½ cup of chosen toppings pictured here is ¼ cup olives, 3 tablespoons sun-dried tomatoes, 2 tablespoons minced herbs, and 2 tablespoons olive oil
Instructions
- Preheat oven to 375° F
- In a medium bowl mix together all of the ingredients until a thick ball of dough forms. Press into a ½ inch rectangle in a well-seasoned cast-iron skillet. Top with desired toppings.
- Bake for 15 minutes or until golden and fluffy in the center. Cut and serve.
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!!
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!
Alex Lester says
Awesome, thanks so much for sharing Holly!
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 😉
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!