It’s also very easy to make! With a prep time of 15 minutes and a baking time of another 15 minutes, it’s ready fast and requires minimum effort. Whenever I bake with almond flour, I’m amazed at how wonderfully versatile it is. This recipe is a good example. These keto bagels are another. It doesn’t taste like the real thing, but it’s very, very good. When you make bread out of mozzarella, cream cheese, almond flour, an egg, and baking powder, you don’t actually expect bread. You expect some kind of an inferior keto substitute. But this keto focaccia is amazingly bread-like and incredibly tasty.
Recipe Card
For the bread:
Mozzarella: I use shredded, part-skim mozzarella. Make sure you’re not using low-fat mozzarella. It won’t work. Cream cheese: It’s best to use full-fat cream cheese. I don’t recommend using reduced-fat cheese. Almond flour: I use Bob’s Red Mill Superfine Almond Flour. I don’t recommend using coarse almond meal in this recipe. Baking powder: Gluten-free if needed. Egg: I use large eggs in most of my recipes, including this one.
Toppings:
Rosemary: Fresh rosemary leaves to scatter on top. Salt: Coarse salt, like the one used to top these keto pretzels. Olive oil spray: To coat the top of the bread before baking.
Melt shredded mozzarella and cream cheese in the microwave. Add almond flour, baking powder, and egg. Stir the mixture with a rubber spatula, then knead it with your hands. Press the dough into a greased square baking dish. With your fingertips, make dimples in the dough. Scatter the rosemary leaves on top of the bread, gently pressing on them to make sure they adhere. Sprinkle the dough with coarse salt and liberally spray it with olive oil. Bake the bread until puffed and golden brown, for about 15-17 minutes in a 350°F oven. It will smell so good when it’s ready! Cut it into nine squares and serve. Sometimes, I serve it as an accompaniment to soup or salad. It pairs particularly well with vegetable beef soup, tomato soup, Cobb salad, and Caprese salad. You can also use it to make sandwiches. It’s excellent with pesto, sliced fresh mozzarella, tomato slices, and ham.
