Description
This gluten free almond flour focaccia 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
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
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- 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 almond flour and baking powder with a silicone spatula. Add in a beaten egg, and combine with the spatula. Switch to your hands, and knead until fully combined. The dough should be slightly sticky
- Press the dough to the baking dish. Make dimples in the dough with your fingers. Top with rosemary and salt, and lightly press them into the dough. Optionally spray the top with olive oil
- Bake at 350F until puffed and lightly golden brown, about 20 minutes. Allow it to cool totally in the pan 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
- Or combine both these ideas together!
- 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. 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 25 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
| Nutrient | Standard Cheese & Almond Flour |
Fat Free Cheese & Almond Flour |
Standard Cheese & Oat Flour |
Fat Free Cheese & Oat Flour |
Vegan Variation |
|---|---|---|---|---|---|
| Calories | 181 | 151 | 126 | 95 | 125 |
| Protein | 9.5 g | 11.0 g | 7.6 g | 9.1 g | 4.1 g |
| Fat | 14.5 g | 10.4 g | 5.8 g | 1.7 g | 9.9 g |
| Net Carbs | 3.2 g | 3.0 g | 10.4 g | 10.1 g | 5.2 g |
| Fiber | 2.1 g | 2.4 g | 1.6 g | 2.0 g | 2.4 g |
Nutrition Facts
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Total Fat: 14.5g (19 %)
Saturated Fat: 3.5g (17 %)
Polyunsaturated Fat: 2.6g
Monounsaturated Fat: 7.6g
Cholesterol: 38mg (13 %)
Sodium: 407mg (18 %)
Total Carbohydrate: 5.3g (2 %)
Fiber: 2.1g (7 %)
Net Carbs: 3.2g
Total Sugar: 1.2g
Protein: 9.5g (19 %)
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Vitamin B12: 0.22mcg (9 %)
Vitamin D: 0.2mcg (1 %)
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Calcium: 275mg (21 %)
Iron: 1.01mg (6 %)
Magnesium: 57mg (14 %)
Potassium: 323mg (7 %)
Sources of Inspiration
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