Keto Olive & Herb Focaccia

4.3 stars, average of 15 ratings

Keto Olive & Herb FocacciaPin recipeFollow us 81.8k

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

Nutritional values (per serving)

1.8 grams 3 grams 6.6 grams 10.9 grams 3.4 grams 144 calories
Total Carbs4.8grams
Fiber3grams
Net Carbs1.8grams
Protein6.6grams
Fat10.9grams
of which Saturated3.4grams
Calories144kcal
Magnesium11mg (3% RDA)
Potassium123mg (6% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (20%), fat (75%)

Ingredients (makes 6 servings)

Focaccia:
Toppings:
  • 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.

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Instructions

  1. Preheat oven to 190 °C/ 375 °F 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
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (24)

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

Reply

I think that the coconut can be overpowering and you may like some of the other blends with almond flour and flax meal: ketodietapp.com/Blog/Filter I hope this helps 😊

Reply

Hi,
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.

Reply

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

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

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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?

Reply

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

Reply

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.

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

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I'm glad you liked it!!

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Top marks for this recipe...thank you!

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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.

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

Reply

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.

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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!

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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.

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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.

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

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

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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.

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I hope you like it! 😊

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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?

Reply

Let me ask Lauren to answer this question 😊

Reply

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

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