Low Carb Rosemary Focaccia Bread Recipe

Name: Low Carb Rosemary Focaccia Bread
Prep time: 20M
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 7 olive oil USDA; 1 fresh rosemary USDA; 0.25 black pepper, ground USDA; 1 blanched almond flour, super fine Bob's Red Mill; 0.333 coconut flour, finely ground, organic King Arthur Flour; 1 multi purpose protein powder, gluten free Quest Nutrition; 1 baking powder, low sodium USDA; 0.5 table salt USDA; 0.5 garlic powder USDA; 2 raw egg USDA; 2 raw egg white, large USDA; 6 almond milk, unsweetened FNDDS; 0.25 kosher salt, coarse Morton

6.2g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.2g

Protein

19.2g

Fat

Fiber

240.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

7 Tbsp olive oil USDA
1 Tbsp fresh rosemary USDA
0 1/4 tsp black pepper, ground USDA
1 cup blanched almond flour, super fine Bob's Red Mill
0 1/3 cup coconut flour, finely ground, organic King Arthur Flour
1 scoop multi purpose protein powder, gluten free Quest Nutrition
1 Tbsp baking powder, low sodium USDA
0 1/2 tsp table salt USDA
0 1/2 tsp garlic powder USDA
2 lrg raw egg USDA
2 ea raw egg white, large USDA
6 Tbsp almond milk, unsweetened FNDDS
0 1/4 tsp kosher salt, coarse Morton

DIRECTIONS

Heat oven to 400°F. Line a 10-inch cast iron skillet with parchment paper.
In a small bowl combine 3 tablespoons olive oil with chopped fresh rosemary and pepper. Brush the parchment in the skillet with 1 teaspoon of this mix. Set remaining oil mix aside.
Into a medium bowl, sift together almond flour, coconut flour, whey protein powder, baking powder, salt, and garlic powder. Add ¼ cup olive oil, room temperature whole eggs and egg whites and stir until well mixed. Stir in ¼ cup almond milk, adding more one tablespoon at a time as needed until a loose, sticky batter forms.
Scrape batter onto the parchment paper lined skillet and smooth the top. Dip a finger in the olive oil rosemary mix and dimple the top of the batter, all over the top. Drizzle remaining oil mixture evenly over the batter, sprinkle with coarse kosher salt, and bake until top springs back and top and sides are golden, 25-30 minutes.
Remove from oven and allow to cool in the pan for 10 minutes. Focaccia will be very crumbly until it is cooled and set. Slice into 8 even pieces and serve. One slice (one eighth of the skillet) is one serving.

Cooking Tip

Because almond and coconut flours can vary from brand to brand, we highly suggest weighing these flours for this recipe. Use 104 grams almond flour and 37 grams coconut flour for best results. There is a range of almond milk you might use in part to help correct for differences in the flours, so if you are not able to weight the flours, keep in mind the batter should be slightly fluffy and sticky before baking. Add up to a total of ½ cup almond milk if needed to get a sticky but somewhat fluffy texture.