Low Carb Rosemary Focaccia Bread

Most people are carbaholics and when you decide to change your diet to low carb , keto or paleo you are dropping all those breads, crackers with all those bleached flours and ingredients that I feel are not good for you
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Now I have made other Low Carb Focaccia Breads so I thought I would try a recipe I found on line; queenketo.com had this recipe posted and I do like the Rosemary Flavor so I thought I would give it a try. Now I quite enjoyed it, I suggest you cut back on the salt by half a teaspoon because I found the original recipe a little to salty.

Than I took some oil, balsamic and pepper as a dip for the Low Carb Rosemary Focaccia Bread and it was perfect. I actually stuck the bread on my fork and dipped it in the mixture and it was delicious. The bread is thin but very sturdy that you could cut it into sandwich size squares and make a sandwich with them.

We had roast beef the night I did this recipe so I put the beef in between the two pieces and it was perfect.
This Low Carb Rosemary Focaccia Bread is another great option for making a sandwich.

40 g coconut flour, ( just under 1/2 cup)

1 tablespoon psyllumm

1 tablespoon ground flax seed meal

1/2 teaspoon baking powder

1/4 teaspoon cream of tartar

1 teaspoon of fine Himalayan pink salt ( second time I made it I cut back to 1/2 teaspoon salt)

4 eggs

2 tablespoons extra virgin olive oil

6 tablespoons cold water

4 tablespoons of grated fresh Parmesan cheese

2 tablespoons fresh chopped rosemary or 1 teaspoon of dried rosemary

Preheat oven 400 F

In a small small bowl mix flour, psyllumm, flax seed, baking powder, cream of tartar, 1/2 of rosemary 1/2 Parmesan and salt together. Set aside

In another bowl add eggs and beat with electric beater until the eggs are fluffy and double in size, beat in water and oil)

Pour the dry ingredients into the egg mixture and mix with a spatula, when mix well let it sit for a couple of minutes to thicken up. (coconut flours soaks up all moisture and thicken the batter)

Place Parchment paper on a cookie sheet, add the batter, place parchment paper on top of the mixture, with your hand press the batter to a thin layer approximately 7×11″ shape.

Peel off the top parchment paper, sprinkle the remainder of rosemary and Parmesan.
Place in middle rack and bake for 15 to 18 minutes until the edges are browned.

Dip

1/2 balsamic

1/2 olive oil

1/2 black pepper

Servings: 24

Yield: .7 carbs net carb

Stay healthy and live well

Gayle