Low Carb Focaccia with Lemon and Rosemary

4.89 from 18 votes

Traditional style focaccia made low carb with almond flour, lemon and rosemary.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Side Dish

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: squares

Calories: 180kcal

Author: Oscar

Cost: $5

6 oz Shredded Mozzarella
2 tablespoon Cream cheese
¾ cup Almond Flour
1 large Egg Room Temperature
½ teaspoons Garlic powder
1 teaspoons baking powder
1 ½ teaspoons sweetener
1 teaspoons White Wine Vinegar
3 tablespoons 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

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, baking powder, sweetener 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 fingertips 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 if further clarification is needed)

Slice the lemon very thinly otherwise, you will taste the bitterness from the lemon rind.[mailerlite_form form_id=2]