Low Carb Rosemary & Olive Focaccia Bread

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3.5 from 107 votes

Low Carb Rosemary & Olive Focaccia Bread

1 hour 5 minutes
Calories 510kcal

Ingredients

  • 4 ounces cream cheese (softened)
  • 4 ounces salted butter (softened)
  • 1 3/4 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon xanthum gum
  • 1/2 teaspoon garlic powder
  • 3 sprigs rosemary
  • 16 kalamata (pitted)
  • 4 ounces cream cheese (softened)
  • 4 ounces salted butter (softened)
  • 4 large eggs
  • 1 3/4 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon xanthum gum
  • 1/2 teaspoon garlic powder
  • 3 sprigs rosemary

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 510kcal

Originally posted 2019-02-20 17:58:34.

Article Categories:
Breakfast

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