Follow us 148.4k
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)
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)
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.
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl whisk together the eggs and yogurt. Stir in the dry ingredients until a thick ball of dough forms.
- Transfer the dough to the baking sheet and form into a rectangle about 1/2-inch (2 cm) thick.
- 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.
- Top the dough with the olives and drizzle the olive oil over the top.
- Bake for 15 minutes then slice to serve. Store at room temperature for up to 3 days.
Ingredients
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper.
- In a large bowl whisk together the eggs and yogurt. Stir in the dry ingredients until a thick ball of dough forms.
- Transfer the dough to the baking sheet and form into a rectangle about 1/2-inch (2 cm) thick.
- 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.
- Top the dough with the olives and drizzle the olive oil over the top.
- Bake for 15 minutes then slice to serve. Store at room temperature for up to 3 days.
Nutrition (per serving)
Calories144kcal
Net Carbs1.8g
Carbohydrates4.8g
Protein6.6g
Fat10.9g
Saturated Fat3.4g
Fiber3g
Sugar1g
Sodium387mg
Magnesium12mg
Potassium123mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 1.8 g | 6.6 g | 10.9 g | 144 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.2 g | 4.2 g | 3.2 g | 48 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 0.3 g | 0.8 g | 0.4 g | 8 kcal |
| Coconut flour, organic |
| 0.9 g | 1.5 g | 1.3 g | 31 kcal |
| Psyllium husks, whole |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Kalamata olives |
| 0 g | 0.1 g | 1.6 g | 15 kcal |
| Rosemary, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Sage, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
Do you like this recipe? Share it with your friends!
