Olive & Rosemary Keto Focaccia

By picnic lifestyle

Dish Info

Ingredients

9

Calories

306

HOUR

1

Ingredients

3 cups almond flour 2 tsp baking powder 1 tsp salt 5 large eggs ⅓ cup almond milk ¼ cup olive oil 1 tsp apple cider vinegar Topping 1-2 tsp salt flakes ½ cup olives 1 tbsp of fresh rosemary leaves ¼ cup extra virgin olive oil

Keto Focaccia

Ingredients

Preheat oven to  350 F 

Prepare a 9’’ x 13’’ baking tray with baking paper and brush the paper with olive oil.

Place dry ingredients - almond flour, baking powder, and salt in a large bowl.

Stir to combine

Add two beaten eggs, almond milk, olive oil, & apple cider vinegar to the flour mixture. 

Stir very well until a smooth dough forms. 

Set aside.

Separate the whites of the three remaining eggs.  Beat them with an electric mixer until soft peaks form.

Add the beaten whites to the dough and fold in slowly to incorporate.

Spread the batter in the prepared baking tray.

Brush with an olive oil and rosemary mix.

Top with olives and sprinkle with salt flakes

Bake for 20-25 minutes or until a toothpick comes out clean and the top is golden.

Allow to cool for a few minutes before cutting. 

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