Low Carb Rosemary & Olive Focaccia Bread

Low Carb Rosemary & Olive Focaccia Bread

Ingredients

• 4 oz cream cheese ((softened))
• 4 oz salted butter ((softened))
• 1 3/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp xanthum gum
• 1/2 tsp garlic powder
• 3 sprig rosemary
• 16 kalamata (pitted)
• 4 large eggs

Instructions

1. Preheat your oven to 190C/375F and line a 8x12in baking pan with parchment paper.Place the cream cheese and butter into a mixing bowl and whip using your hand mixers on high speed, until fluffy.Add the eggs one at a time and beat well.
2. Don’t worry if the mixture looks curdled, it will come together when the dry ingredients are added.Add the almond flour, baking powder, xanthum gum and garlic powder and mix well.
3. Once combined, swap the hand mixer for a spatula and mix well.Scoop the mixture onto your prepared baking tray and smooth out.Top with the olives and rosemary.Place into the oven and bake for 18-25 minutes, the focaccia is cooked when it springs back when touched.Enjoy warm or cool and slice to use for sandwiches.