Keto Garlic Focaccia


  • 1½ cups or 150 grams shredded mozzarella cheese
  • 2 heaped tablespoons cream cheese
  • 1 teaspoon white wine vinegar
  • 1 egg
  • ¾ cups of Almond Flour
  • ½ teaspoon of Baking Powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Garlic and Rosemary butter

  • 25 grams of butter at room temperature
  • 1 teaspoon of minced Garlic
  • ½ teaspoon fresh rosemary, chopped


  • Preheat the oven to 160 degrees
  • Put the mozzarella and cream cheese in a microwave safe container and heat for 30 seconds or until the cheeses are melted and you can stir together.
  • Add in the Almond Meal, Egg, Baking Powder, Salt and Garlic powder and mix together. I like to use my hand to mix through thoroughly.
  • Flatten the dough into a round crust, about 8 inches (20 cm) in diameter, on parchment paper or on a non-stick pizza tray.
  • Make holes in the dough with a fork and bake in the oven for about 15 minutes or until the bread has turned a golden colour. Remove from the oven and let cool a little.
  • Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place back in the oven.
  • Bake for another 10 minutes. Divide into 8–10 pieces and serve.


This doesn’t need a hot oven to start with. Keep around the 160 degrees so it has a chance to rise up a little before browning.

I like to use my hand to mix through the cheese and almond meal thoroughly.

Make sure you use Parchment paper – not wax paper or an oiled non-stick pizza tray. It has a tendency to stick to wax paper. Use a fish slice to remove from the bottom of the pan when you remove the Focaccia at the 15 minute cooking time to ensure it doesn’t stick.