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Keto Olive & Herb Focaccia

4.1 stars, average of 64 ratings

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If there’s one thing everyone misses on a low-carb diet I would bet it’s bread. Am I right? I know it’s one of the things that I miss, especially with a meal that has Italian flavors.

This Keto Olive and Herb Focaccia is a dream come true for a keto dieter. The bread can be used for sandwiches, cut into pieces and double baked for croutons, and eaten as is or with some seasoned olive oil for dipping (my favorite!).

There’s also no super complicated steps, it’s a one bowl wonder and will be on your table in less than 30 minutes! The toppings are really customizable too. Olive and herb is my favorite but roasted garlic, jalapeno, or even cheese all work really well! What toppings will you choose?

Hands-on Overall

Allergy information for Keto Olive & Herb Focaccia

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs1.8 grams
Protein6.6 grams
Fat10.9 grams
Calories144 kcal
Calories from carbs 5%, protein 20%, fat 75%
Total carbs4.8 gramsFiber3 gramsSugars1 gramsSaturated fat3.4 gramsSodium387 mg(17% RDA)Magnesium12 mg(3% RDA)Potassium123 mg(6% EMR)

Ingredients (makes 6 servings)

  • 1/4 cup sliced kalamata olives (36 g/ 1.3 oz)
  • 2 tbsp minced herbs (rosemary, sage, thyme, etc)
  • 2 tbsp extra virgin olive oil (30 ml)
  • pinch of salt

Note: For dairy-free, try plain coconut yogurt, or try coconut cream mixed with 1 teaspoon of lemon juice.


  1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper.
  2. In a large bowl whisk together the eggs and yogurt. Stir in the dry ingredients until a thick ball of dough forms.
  3. Transfer the dough to the baking sheet and form into a rectangle about 1/2-inch (2 cm) thick. Keto Olive & Herb Focaccia
  4. Add the herbs, a pinch of salt, and the olive oil to a small pot and place over low heat just until the herbs become fragrant.
  5. Top the dough with the olives and drizzle the olive oil over the top. Keto Olive & Herb Focaccia
  6. Bake for 15 minutes then slice to serve. Store at room temperature for up to 3 days. Keto Olive & Herb Focaccia

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g4.2 g3.2 g48 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.3 g0.8 g0.4 g8 kcal
Coconut flour, organic
0.9 g1.5 g1.3 g31 kcal
Psyllium husks, whole
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Kalamata olives
0 g0.1 g1.6 g15 kcal
Rosemary, fresh
0 g0 g0 g0 kcal
Sage, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g4.5 g40 kcal
Total per serving
1.8 g6.6 g10.9 g144 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (30)

I enjoy the texture of the focaccia bread so much that I made it today but left it plain. I can do anything I want with it, like use as a Hamburg bun, toast it, but here is an added bonus. Next time I will add shredded cheese and make biscuits, then after they are cooked I will spread a garlic butter (melted) and they will be the best keto “red lobster” biscuits. 😘🤩

That sounds like a winner! 😊

I just made this in my air fryer. Lowered temp to 310 fan assist and baked for 10-11 min.
Now the taste test.🤩🤩🤩🤩🤩 l did add some rosemary and garlic powder to the dough. So thrilled to have found this made with coconut flour. Win win.

Thank you for your lovely feedback!

Great recipe!  I like that it's quick to put together and bake. I added some dried herbs (thyme and oregano) to the batter.  I didn't find it too coconut-y.  Was great dipped in olive oil (w/ salt, pepper, and fresh garlic).  Two of us ate the whole thing in one sitting.  

Thank you Jim, I'm glad you enjoyed!

Tried this recipe today and tasted very coconut-y 😞
I was hoping for some focaccia flavors... any guess where I went wrong?

I think that the coconut can be overpowering and you may like some of the other blends with almond flour and flax meal: Bread Recipes I hope this helps 😊

I found the texture to be too eggy and the dough was too yellow. I'll try it next time with 2 eggs less. It tasted good though.

Hi Alberto, I' not sure if using fewer eggs would work as there may not be enough moisture and it may not rise. You might want to try this recipe instead: Ultimate Keto Buns

Or this one: The Best Low-Carb & Paleo Bread - The Ultimate Guide

Hi Martina...made this bread today as per recipe..I did add dried mix herbs to the mix. It tastes good. My only problem is it didn't rise much...not as much as yours. What size loaf did you make as yours shows some rise/ volume. My loaf was 6x8 inches and about half inch thick.Any suggestions?

Hi Sonia, I can only guess based on what I see and based on my experience with other similar recipes. I'd make the focaccia dough about 1 inch (2.5 cm) thick. It is meant to be quite flat but if you prefer the bread more risen, try this shape/recipe: Ultimate Keto Buns

Just made this, love the texture.  It would make a great base for a thick crust/pan pizza!  My dough was a bit moist so I added 1 Tb. of flaxmeal which gave it a "whole wheat" look.  The bread holds together nicely and could be sliced length-wise to make panini.

Martina - this was amazing! I’m Italian, and it wasn’t exactly like what I grew up with, but darn close enough! Thank you!

I'm glad you liked it!!

Top marks for this recipe...thank you!

I made this for the 3rd time today, only this time round I swapped out the yoghurt for butter milk and juice of one lemon. I had leftover butter milk that I needed to use up. I added a dash of garlic powder to the dry ingredients. I also grated cheddar cheese on top before putting it in the oven to bake. It turned out better than I expected. Thank you for all your recipes. They are easy to make and taste absolutely fantastic. These bread recipes are keeping me away from normal bread.

Can you sub almond flour for the coconut flour??  Thanks,sonia

Hi Sonia, you could substitute it but you'll need to use more (coconut flour is more absorbent than almond flour). Just by guessing based on other recipes, I'd go for 1 1/4 cup (125 g/ 4.4 oz) to 1 1/2 cup (150 g/ 5.3 oz) of almond flour.

Man oh man, this is delicious! I used psyllium husk powder and dipped the final product in olive oil with pink Himalayan salt. Out of this world! I might try turning it into a pizza next time! Thank you!

I'm most impressed by how this focaccia ends up looking. Seriously. It looks like something you would buy from a bakery or an artisan store - not something homemade and certainly not something keto.
And, amazing food photography, as always.

This is perfectly count as a healthy food and i love the olives. The combination of olive and bread is really good. This is best for health and fitness cautious person.

I can't have psyllium. Is there something I can use instead? Thanks!

Hi Kathy, you could try this recipe and make a focaccia instead: Psyllium-Free Low-Carb Bread

Although I haven't missed ordinary bread I have missed Focaccia bread with anti pasta. I will be making this tomorrow when at home so a big thank you for the recipe.

I hope you like it! 😊

Two things -
  Glad to see a "bread" recipe without almonds.
  Why are you using whole psyllium instead of ground? Are you trying to get a chewier texture or is there some a chemical baking reason for the whole psyllium?

Let me ask Lauren to answer this question 😊

Hi Missy! So the whole psyllium helps with the chewy texture which is what I was going for. Hope this helps!