October 7 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Bread
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto garlic and rosemary focaccia
Here's a simple way to bake keto garlic bread. This keto garlic and rosemary foccacia is crispy and delicious as a snack or to go with a soup.
USMetric
servingservings
Ingredients
Foccacia
- 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
- 2 tbsp 2 tbsp cream cheese
- 1 tsp 1 tsp white wine vinegar
- 1 1 eggeggs
- ¾ cup (3 oz.) 180 ml (85 g) almond flour
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp garlic powder
Garlic and rosemary butter
- 2 oz. 55 g butter at room temperature
- 3 3 garlic clove, finely choppedgarlic cloves, finely chopped
- ½ tsp ½ tsp sea salt
- ½ tsp ½ tsp fresh rosemary, chopped
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the mozzarella and cream cheese in a small pan on medium heat or in the microwave oven. Stir occasionally.
- Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks to combine well.
- Moisten hands with water and flatten the dough into a round crust, about 8" (20 cm) in diameter, on parchment paper.
- Make holes in the dough with a fork and bake in the oven for about 12 minutes or until the bread has turned a golden color. Remove from the oven and let cool a little.
- Mix together butter, garlic, salt and rosemary. Spread on top of the bread and place in a round baking dish.
- Bake for another 10 minutes. Divide into 8–10 pieces and serve lukewarm.
Tip!
This is a pizza crust that we have turned into the world's best low-carb garlic bread! Here's another good option:
90 comments
Thank you so much for the clarification (and the website.) As an American getting used to grams because I like the idea and I bought a scale that measures in ounces or grams, I. too, have been confused by the ml usage for solid ingredients. I feel pretty silly for not having googled it myself. Thanks, again.
Please, please, please will you check this recipe again and even better do a video so those of us who are not getting anything like the results in the photo can see where we're going wrong.
Will be searching the internet for other recipes.
Unfortunately the cheese is an integral ingredient in this dish.
Side note: I did mix the warm cheese in by hand as I would have done with regular bread. It incorporated really well that way...stirring didn’t work for me.
I am kind of assuming you are only doing this with liquids which would work out fine most of the time except not so accurate with oil based liquids.
I may as well add another plea to Diet Doctor please use grams for solids. I am slow at cooking and stopping to check the main site and or conversion sites just triples my time which is already far too long as it is.
You can omit them but you may find the recipe bland without them. There may not be a good substitute for garlic or onions in this recipe.
You can certainly reduce the salt if needed.
For a soft cheese like mozzarella, you maybe should have used 1c in place of 6 ounces.
"How do I measure cheese without a scale?
You can use a measuring cup to estimate how many ounces of cheese you have. For soft or crumbly cheeses, 1 cup is equivalent to 6 ounces. For semi-hard cheeses like cheddar, 1 cup is equivalent to 4 ounces. Finally, for un-grated hard cheeses like parmesan, 1 cup is equivalent to 3 ounces. For smaller amounts use ½ a cup and divide the corresponding ounces by half. "
https://www.wisconsincheese.com/the-cheese-life/article/53/how-to-mea...
Awesome! So glad it turned out well for you!
Also, I thought I could eat it all in one go, but let me tell you, just two small slices filled me up! Which is probably a good thing because I'm not sure exactly how many carbs or calories are in this thing. :P
The full nutrition information is listed in the Nutrition+ tab under the list of ingredients.
Hi Ruth, we used shredded mozzarella, not fresh. I hope that helps!
Glad it worked out well for you! Peppers would be an interesting addition.
And 1 1/2 cup of mozzarella with 1 cup of almond flour ?
Yes, the cheese should be melted together with the cream cheese. This recipe calls for 3/4c almond flour.