Ingredients
Scale
- 2 1/4 cups almond flour
- 1 tbsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese, softened
- 2 large eggs
- 2 tbsp olive oil, plus more for drizzling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the almond flour, baking powder, xanthan gum, and salt.
- Step 3: In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together in 30-second intervals, stirring in between, until smooth and completely melted.
- Step 4: Add the melted cheese mixture, eggs, and olive oil to the dry ingredients. Mix well until a dough forms. It will be sticky.
- Step 5: Transfer the dough to the prepared baking sheet and gently press it into a rectangle or circle about 1 inch thick.
- Step 6: Drizzle generously with olive oil and sprinkle with sea salt and any desired toppings. Bake for 20-25 minutes, or until golden brown and firm to the touch. Let cool slightly before slicing and serving.
Notes
- Store cooled focaccia in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
- Reheat slices in a toaster oven or skillet for a crispier texture and warm, cheesy goodness.
- Serve this focaccia with a drizzle of balsamic glaze or alongside your favorite keto-friendly soups and salads.
- For a more authentic focaccia flavor, let the dough rest for 5-10 minutes after mixing to allow the xanthan gum to fully hydrate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American