Description
This gluten free bread is high in healthy fats and low in net carbs. Featuring almond flour instead of white flour, this bread is a good source of healthy fats, fiber, and vitamin E, all with only 3 g of net carbs per slice.
It's simple to put together, and contains no added oil, unlike most focaccia recipes. For similar almond flour and mozzarella cheese bread recipes, see my Gluten Free Savory Pretzels and Almond Flour Empanadas.
It's simple to put together, and contains no added oil, unlike most focaccia recipes. For similar almond flour and mozzarella cheese bread recipes, see my Gluten Free Savory Pretzels and Almond Flour Empanadas.
Time
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.50
Ingredients
Serving(s)
Dough
- 1 1/2 cup Shredded mozzarella cheese, low moisture part skim
- 1 oz Cream cheese
- 1 large Egg
- 1 tbsp Baking powder
- 1 1/2 cup Almond flour
Topping
- 1 tbsp Rosemary, dried
- 1 tsp Flaky salt
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F. Line a 9" square baking dish with parchment paper, and lightly grease the paper with oil
- Add the mozzarella to a large glass bowl. Cut the cream cheese into cubes, and add on top. Microwave for 1 minute, stirring halfway with a silicone spatula
- Mix in the baking powder and egg with a silicone spatula. Mix in the almond flour, and combine with the spatula. Switch to your hands, and knead until fully combined. The dough should be slightly sticky
- Bake at 350F until puffed and lightly golden brown, about 20 minutes. Transfer to a wire rack, and allow it to cool totally before cutting into 9 slices
Notes
- For a lower fat version, use fat free mozzarella cheese (1 1/2 cup, 168 g) and plain nonfat greek yogurt (2 tbsp, 28 g) in place of the standard shredded mozzarella cheese and cream cheese
- To make it nut free, swap the almond flour for oat flour (1 1/2 cup, 135 g), though it will be a little drier due to the lack of fat from the almonds
- You can also use coconut flour instead to make it nut free (3/4 cup, 90 g)
- You can even get away with using whey protein powder (4 scoops, 120 g) or powdered peanut butter (1 cup, 96 g) in this "focaccia" if you're into that
- Try whatever cheese you like! I've made this quite a few times with mozzarella as directed, but I've also has great success using cheddar, feta, and even brie!
- For a vegan variation, use the following ingredients below.
The mozzarella, cream cheese, and egg are replaced with unsweetened applesauce. Salt is added to the dough to account for the lack of the salty cheese.
I'm calling for almond flour here (1 1/2 cup, 168 g), but you can also use oat flour (1 1/2 cup, 135 g), coconut flour (3/4 cup, 90 g), whey protein (4 scoops, 120 g), or powdered peanut butter (1 cup, 96 g). Obviously if you use whey it won't be vegan, but it will be egg and cheese free.
No microwaving required. Just mix together the ingredients in a large bowl, add to the pan, and top with rosemary and flaky salt.
Bake for 30 minutes this time at 350F (as opposed to 20 minutes), or until the top is set, the edges are lightly browned, and the internal temperature is around 205F. The dough is a bit wetter, so it will need a little more time to bake.
- 1 cup (240 g) Unsweetened applesauce
- 1 1/2 cup (168 g) Almond flour
- 1 tbsp (18 g) Baking powder
- 1 tsp (6 g) Salt
- 1 tbsp (3 g) Rosemary, dried
- 1 tsp (3 g) Flaky salt
Nutrition Facts
------------------------------------------
Total Fat: 14.5g (19 %)
Saturated Fat: 3.5g (17 %)
Sodium: 407mg (18 %)
Total Carbohydrate: 5.3g (2 %)
Fiber: 2.1g (7 %)
Net Carbs: 3.2g
Total Sugar: 1.2g
Protein: 9.5g (19 %)
------------------------------------------
------------------------------------------
Vitamin B12: 0.22mcg (9 %)
Vitamin D: 0.2mcg (1 %)
------------------------------------------
Calcium: 275mg (21 %)
Iron: 1.01mg (6 %)
Magnesium: 57mg (14 %)
Potassium: 323mg (7 %)
Sources of Inspiration
This post may contain affiliate links