Keto Cheesy Focaccia in a Pan Recipe
This Keto Cheesy Focaccia in a Pan is a delicious low-carb alternative to traditional focaccia. Soft on the inside with a crispy exterior, it’s perfect as a side or a base for sandwiches. Only 2g of net carbs per serving, it’s the ultimate treat for your keto journey!
Equipment
- Skillet or Pan
- Mixing bowl
- Measuring Spoons & Cups
- Spatula
Ingredients
- 1½ to 2 cups Almond Flour start with 1½ cups, add more only if dough feels too wet
- 1½ cups Mozzarella Cheese shredded and slightly warm
- 1 Large Egg
- 1 teaspoon Baking Powder gluten-free
- 2 tablespoons Olive Oil plus 1–2 tbsp extra if dough feels dry
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ½ cup Parmesan Cheese grated
Instructions
- Heat a nonstick or cast-iron skillet over medium heat for a few minutes.
- In a mixing bowl, whisk together the egg, olive oil, and garlic powder until smooth.
- Stir in almond flour (start with 1½ cups), baking powder, Italian seasoning, salt, and Parmesan. Mix until combined.
- Stir in warm, shredded mozzarella. The dough should feel soft and sticky.
- 👉 If dry or crumbly, add 1–2 tablespoons of olive oil or water and mix until pliable.
- Transfer to the heated skillet. Use a spatula to press it evenly into a flat round. Create small dimples on top for that focaccia look.
- Cook 5–7 minutes on one side until the bottom turns golden brown. Carefully flip and cook 4–5 more minutes.
- Sprinkle a bit more mozzarella or Parmesan on top during the final minute, cover, and let it melt beautifully.
- Remove from heat, cool for 3–5 minutes, then slice and enjoy warm.