Keto Cheesy Focaccia in a Pan

Keto Cheesy Focaccia in a Pan is the perfect solution for anyone who loves the texture and flavor of traditional focaccia but wants to keep it low-carb! This simple yet delicious recipe is ideal for anyone following a keto or low-carb lifestyle. With a crispy, cheesy crust and soft, pillowy interior, it’s a satisfying bread alternative that’s easy to make in a skillet. This focaccia is not only keto-friendly but also gluten-free, so everyone can enjoy it! Whether you’re craving something to dip into your favorite olive oil or using it to make a sandwich, this focaccia will quickly become a go-to in your keto kitchen.

Why You’ll Love Keto Cheesy Focaccia in a Pan

If you’ve been craving a soft, chewy, and slightly crispy bread while on a keto diet, this recipe is perfect for you. The combination of almond flour and mozzarella cheese gives it that wonderful texture that mimics traditional bread. The herbs and seasonings make it flavorful, and the gooey melted cheese on top takes it to the next level! This keto focaccia is not only delicious but super versatile, perfect for enjoying with your favorite keto dips or as a side to your meal.

My Personal Experience

I’ve always missed bread, especially focaccia, since starting my keto journey. But after trying this recipe, I can honestly say I don’t miss the real thing anymore! The first time I made this keto focaccia, I couldn’t believe how close the texture and taste were to regular focaccia. It’s now my go-to bread for sandwiches, dipping, and just snacking on when I need something savory. I even had my non-keto friends try it, and they were impressed. If you’re someone who loves bread but doesn’t want to go off track with your keto goals, this recipe will become a regular in your rotation.

Required Equipment

To make Keto Cheesy Focaccia in a Pan, you don’t need many special tools. Here’s what I recommend:

• Skillet or Pan: You’ll need a good-sized skillet to cook the focaccia. I love using a cast-iron skillet for this recipe because it helps the bread get that crispy bottom and edges, which is exactly what you want in focaccia.
• Mixing Bowl: A large mixing bowl to combine your almond flour, mozzarella cheese, and other ingredients. I recommend using a sturdy bowl, as you’ll need to mix the dough until it’s well incorporated.
• Measuring Spoons & Cups: For precision, especially when measuring the dry ingredients like almond flour, baking powder, and spices. The right amounts are key to the perfect keto focaccia.
• Spatula: A silicone spatula works best for scraping the dough out of the bowl and into your pan, plus it prevents any sticking. It also makes cleaning up afterward a breeze!

Ingredients & Substitutions

Here’s what you’ll need to make Keto Cheesy Focaccia:

Almond Flour (1½ to 2 cups):
This is the base of your dough. Almond flour gives the focaccia a soft, bread-like texture that’s perfect for keto. Start with 1½ cups and add more only if the dough feels too wet, since different brands absorb moisture differently. If you don’t have almond flour, you can use coconut flour instead — but use only ¼ to ⅓ cup, as coconut flour is much more absorbent.

Mozzarella Cheese (1½ cups):
This creates the signature stretchy, cheesy dough and keeps the focaccia moist and chewy. For best results, use freshly shredded mozzarella that’s slightly warm when mixing — it binds better. You can swap it with provolone or cheddar, though the texture may vary slightly.

Egg (1 large):
The egg helps bind everything together. If you’re vegan or allergic to eggs, use a flax egg substitute (1 tablespoon ground flaxseed + 2½ tablespoons water, mixed and rested for 5 minutes).

Baking Powder (1 teaspoon):
Gives the focaccia its light, fluffy rise. Make sure to use gluten-free baking powder to keep it fully keto-friendly.

Olive Oil (2 tablespoons + extra as needed):
Adds flavor and helps the crust get beautifully golden and crisp. If the dough feels dry, add 1–2 extra tablespoons to soften it. Avocado oil also works well as an alternative.

Garlic Powder (1 teaspoon):
Infuses the bread with a classic garlicky aroma. Feel free to adjust based on your preference — more if you love bold flavor!

Italian Seasoning (1 teaspoon):
Brings in that herby, savory taste traditional focaccia is known for. If you don’t have a blend, mix equal parts basil, oregano, rosemary, and thyme.

Salt (½ teaspoon):
Enhances the overall flavor. Use sea salt or Himalayan pink salt for a more artisanal finish.

Parmesan Cheese (½ cup):
Adds that extra cheesy kick and crispness on top. You can mix it with a little extra mozzarella or swap for cheddar if you prefer a stronger flavor.

How to Make Keto Cheesy Focaccia in a Pan

Preheat the Skillet
Place a nonstick or cast-iron skillet over medium heat and let it warm up for a few minutes.

Mix Wet Ingredients
In a large bowl, whisk together the egg, 2 tablespoons olive oil, and garlic powder until smooth.

Combine Dry Ingredients
Add almond flour (starting with 1½ cups), baking powder, Italian seasoning, salt, and Parmesan. Stir well to form a dough.

Add Cheese & Adjust Texture
Stir in the warm shredded mozzarella until the dough becomes sticky and cohesive.
👉 If the dough feels too dry or crumbly, add 1–2 tablespoons of water or olive oil and mix until it holds together easily.

Shape the Focaccia
Transfer the dough to your heated skillet. Use a spatula or your hands to spread it evenly and make small dimples on top (classic focaccia style).

Cook Until Golden
Let it cook for 5–7 minutes on medium heat, until the bottom is golden and crisp. Carefully flip, then cook the other side for another 4–5 minutes.

Optional Cheesy Finish
Sprinkle a bit of extra mozzarella or Parmesan on top in the final minute, cover the skillet, and let it melt beautifully.

Cool & Serve
Remove from heat, let it cool for a few minutes, then slice and serve warm.

Tips for this Recipe

Start with Less Almond Flour: Almond flour brands absorb moisture differently. Begin with 1½ cups and add more gradually only if the dough feels too sticky.

Adjust for Texture: If your dough turns out crumbly or too firm, add 1–2 tablespoons of olive oil or water to help it come together smoothly.

Use Warm Mozzarella: Slightly warming the mozzarella before mixing helps it melt into the dough better, creating a soft, chewy texture instead of a dry one.

Don’t Overmix the Dough: Almond flour doughs are delicate. Mix just until everything is combined — overmixing can make the focaccia dense.

Choose the Right Skillet: A cast-iron skillet gives the best golden crust, but a nonstick pan works fine too. Just make sure it’s preheated before adding the dough.

Season Generously: Keto breads can taste flat without enough seasoning. Don’t shy away from extra garlic powder, herbs, or even a sprinkle of chili flakes or rosemary.

Optional Moisture Boost: For extra softness, you can mix in 1 tablespoon of sour cream or plain Greek yogurt — it keeps the focaccia tender and rich.

Check Doneness Visually: Since stovetops vary, look for a golden bottom and light browning on top instead of just relying on time.

Optional Additions

• Olives: For an authentic Italian touch, add some pitted olives to the dough before cooking.
• Sun-Dried Tomatoes: Chopped sun-dried tomatoes are a delicious addition that gives a burst of flavor.

Serving Ideas

• With Dips: Serve with olive oil, balsamic vinegar, or your favorite keto-friendly dip.
• As a Sandwich: Use the focaccia for keto-friendly sandwiches. It’s perfect for pairing with grilled chicken, veggies, or turkey.

Storage Recommendations

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 5 days.

Reheating

To reheat, simply warm the focaccia in a preheated oven at 350°F (175°C) for about 5 minutes or until heated through. If you want to restore some crispiness, pop it under the broiler for 1-2 minutes.

Frequently Asked Questions

Can I make this focaccia ahead of time?
Yes, you can prepare it ahead of time and store it in the fridge. It reheats beautifully!

Can I freeze Keto Cheesy Focaccia in a Pan?
Absolutely! Once cooled, wrap it tightly in plastic wrap and store it in the freezer for up to 1 month. Thaw at room temperature before reheating.

Nutritional Breakdown (Per Serving)

• Calories: 200
• Total Carbs: 4g
• Net Carbs: 2g
• Fat: 16g
• Protein: 10g