Low Carb Focaccia Bread
Course: Bread
Cuisine: American
Keyword: gluten free low carb recipes, low carb bread
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 9 Squares
Calories: 288kcal
Author: Angela Coleby
A low carb bread version of focaccia with almond flour is flavoured with sundried tomatoes and olives for a hearty bread recipe.
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- 3 Cups Almond flour
- 2 Teaspoons Baking powder
- 2 Tablespoons Pysllium husk powder
- ½ Teaspoon Salt
- 1 Teaspoon Oregano
- 4 Egg Whites
- ¾ Cup Almond milk
- ¼ cup Boiling water
Topping
- ¼ Cup Olive oil
- 1 teaspoon Salt
- 3 Sun-dried tomatoes
- 6 Black olives
Preheat oven to 200C/400F
Oil and line with parchment paper a square baking tin (I use a 9-inch square tin). You can use a larger tin for a thinner bread.
In a bowl whisk together the almond flour, baking powder, psyllium husk powder, oregano and salt
In a separate bowl, beat egg whites until stiff peaks form.
Add the milk to the dry mixture and stir to make a smooth batter.
Fold in the egg whites
Add the boiling water and stir gently. I use ¼ cup but you might want to add more to a smooth batter.
Pour the dough into the baking tin and even the mixture out.
Cut the sun-dried tomatoes into strips and cut the olives into halves. Place over the dough.
Using a wet finger make dimples in the dough.
Drizzle the olive oil over the bread and season with the salt.
Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before serving.
Makes 9 squares at 5g net carbs a square
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1Square | Calories: 288kcal | Carbohydrates: 11g | Protein: 10g | Fat: 25g | Fiber: 6g