Keto Cheesy Focaccia

By Kenneth
/ January 25, 2026

Keto

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Keto Cheesy Focaccia

Yield

8 squares (9×9 inch pan) or 1 round focaccia

Macros (approx. per square)

Net carbs: ~3–4 g
Fat: high
Protein: moderate

Ingredients

Dry Ingredients

1½ cups almond flour (finely blanched)
¼ cup coconut flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder

Wet Ingredients

3 large eggs, room temperature
⅓ cup olive oil (or melted butter)
¼ cup sour cream or full-fat Greek yogurt
1 tsp apple cider vinegar

Cheese

1½ cups shredded mozzarella (low-moisture melts best)
½ cup shredded parmesan or sharp cheddar

Topping

2 tbsp olive oil (for dimpling)
1 tsp flaky sea salt
1 tsp dried rosemary or Italian seasoning
Optional: minced garlic, red pepper flakes

Instructions

1. Prep

Preheat oven to 375°F / 190°C
Line or grease a 9×9 inch pan or round cake pan

2. Mix Dry Ingredients

In a large bowl, whisk almond flour, coconut flour, baking powder, salt, and garlic powder until evenly combined

3. Mix Wet Ingredients

In a separate bowl, whisk eggs, olive oil, sour cream, and apple cider vinegar until smooth

4. Combine

Add wet mixture to dry ingredients
Mix until thick and uniform
Fold in shredded mozzarella and parmesan

The batter will be thick and sticky, closer to dough than cake batter.

5. Shape & Dimple

Spread dough evenly into prepared pan
Wet fingers with water or oil
Press dimples all over the surface like classic focaccia

6. Top

Drizzle olive oil over the top
Sprinkle with flaky salt and rosemary
Add optional garlic or pepper flakes if using

7. Bake

Bake for 20–25 minutes
Top should be golden brown and center set
For extra crisp edges, bake an additional 5 minutes

8. Cool & Serve

Let cool 10 minutes before slicing
Best served warm

Texture Tips

For fluffier bread: separate eggs, whip whites to soft peaks, and fold in at the end
For crispier bottom: preheat the pan with olive oil before adding dough
For more chew: replace half the mozzarella with provolone