Low Carb Focaccia with Lemon and Rosemary
Traditional style focaccia made low carb with almond flour, lemon and rosemary.
Servings: 6 squares
Calories: 180kcal
Cost: $5
Equipment
Ingredients
- 6 oz Shredded Mozzarella
- 2 tablespoon Cream cheese
- ¾ cup Almond Flour
- 1 large Egg Room Temperature
- ½ teaspoon Garlic powder
- 1 ½ teaspoon sweetener
- 1 teaspoon White Wine Vinegar
- 3 tablespoon Olive Oil 1 tablespoon for greasing sheet, 2 tablespoon for top of focaccia
- 6 slices Lemon sliced extremely thin
- 10 leaves Fresh rosemary
- 0.50 teaspoon Salt optional - I used flaked sea salt
Instructions
- Preheat oven to 400°F
- Add mozzarella and cream cheese to a medium sized bowl and microwave on high for 30 seconds
- Remove from microwave and mix with a fork and microwave again on high for 30 seconds
- Remove from microwave and mix well until combined
- Add almond flour, egg, garlic powder, erythritol and white wine vinegar and mix again until evenly combined.
- Line a baking tray with parchment paper and grease with olive oil
- Using your hands remove dough from bowl and form a ball, place on parchment and spread it out until an 8" rectangle has formed.
- Poke dimples into the dough with your knuckles and fill each dimple with a drizzle of olive oil.
- Top with lemon slices, rosemary and sprinkle with sea salt
- Bake in oven at 400°F for 10-12 minutes or focaccia is nice and golden
- (Refer to the video instructions below if further clarification is needed)
Video
Notes
2g Net Carbs per slice.
Slice the lemon very thinly otherwise you will taste the bitterness from the lemon rind.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nutrition
Serving: 1square | Calories: 180kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Fiber: 0g