Keto Olive & Herb Focaccia
Calories: 160kcal
Ingredients
- 4 large eggs
- 2 tablespoons plain whole-milk yogurt (50 g/ 1.8 oz - see note for paleo)
- 1/3 cup coconut flour (50 g/ 1.8 oz - see note for paleo)
- 2 1/2 tablespoons psyllium husks (50 g/ 1.8 oz - see note for paleo)
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1/4 cup sliced kalamata olives (50 g/ 1.8 oz - see note for paleo)
- 2 tablespoons herbs (50 g/ 1.8 oz - see note for paleo)
- 2 tablespoons extra-virgin olive oil (50 g/ 1.8 oz - see note for paleo)
- 1 pinch salt
Instructions
- Preheat oven to 190 °C/ 375 °F and line a baking sheet with parchment paper.
- In a large bowl whisk together the eggs and yogurt.
- Stir in the dry ingredients until a thick ball of dough forms.
- Transfer the dough to the baking sheet and form into a rectangle about 1/2-inch (2 cm) thick.
- Add the herbs, a pinch of salt, and the olive oil to a small pot and place over low heat just until the herbs become fragrant.
- Top the dough with the olives and drizzle the olive oil over the top.
- Bake for 15 minutes then slice to serve.
- Store at room temperature for up to 3 days.
Nutrition
Calories: 160kcal