Ah, Keto Cheesy Focaccia in a Pan — a soft, golden, cheesy, low-carb bread that’s perfect as a side or snack. Here’s a full recipe for a pan-baked version:
Keto Cheesy Focaccia in a Pan
Makes 6–8 servings
Ingredients
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder (optional)
- 1 tsp dried oregano or Italian herbs
Wet Ingredients:
- 3 large eggs
- 1/4 cup unsalted butter, melted (or olive oil)
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 2 tbsp grated Parmesan cheese
Topping:
- 2–3 tbsp shredded mozzarella or Parmesan
- 1–2 tsp olive oil
- Sprinkle of sea salt and fresh herbs (rosemary or oregano)
Instructions
1. Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch or 8×8-inch baking pan, or line with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, whisk together almond flour, coconut flour, baking powder, salt, garlic powder, and herbs.
3. Mix Wet Ingredients:
- In another bowl, beat eggs and melted butter together.
- Stir in shredded mozzarella and Parmesan cheese.
4. Combine:
- Gradually mix dry ingredients into wet ingredients until a thick dough forms.
- Spread dough evenly in the prepared pan, smoothing the top with a spatula or wet hands.
5. Add Toppings:
- Drizzle a little olive oil over the top.
- Sprinkle extra shredded cheese, sea salt, and herbs.
- Optional: lightly score the surface to create a focaccia-style pattern.
6. Bake:
- Bake for 25–30 minutes until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing.
Tips
- Cheesy variations: Mix in shredded cheddar, provolone, or pepper jack for extra flavor.
- Make it fluffier: Separate egg whites, beat to stiff peaks, and fold into dough.
- Storage: Store in an airtight container for up to 3 days. Reheat in oven or toaster oven for a crisp crust.
- Serving ideas: Serve with olive oil dip, keto soups, or use as sandwich bread.
If you want, I can also give a “Pan-Ready Garlic & Herb Keto Focaccia” version that has a crispier crust and more robust herb flavor — perfect for dipping in marinara or pesto.
Do you want me to do that?