Do you like our garden? What will you “plant” in your Floral Focaccia? We love this Keto bread with a variety of veggie plants and flowers!
Prep Time: 10 minutes
Cooking Time: 15-17 minutes
1 ½ cups shredded mozzarella (any shredded cheese will work)
1 ounce plain cream cheese
1 ¼ cups almond flour
½ teaspoon sea salt
1 tablespoon baking powder
1 teaspoon dried rosemary
1 large egg
Cherry tomatoes, halved
Mini peppers, sliced & seeded
Preheat your oven to 350 F (175 C).
Place the shredded cheese and cream cheese in a microwave-safe dish and microwave for 30-second intervals, stirring in-between intervals, until it is completely melted.
When the cheese and cream cheese is melted, transfer to a large mixing bowl and add the almond flour, sea salt, baking powder, and dried rosemary. Use your hands to mix it together very well. Add the egg and continue to mix with your hands so that the dough is well-combined.
Grease a medium-sized baking dish and press the dough into the pan so that it is evenly spread throughout the pan. Use your fingers to create dents in the dough to give it a traditional focaccia texture.
Use herbs and veggies to create your “garden”.
Bake in the oven for 15-18 minutes, or until the edges have begun to turn golden.
Remove from the oven and allow to cool before slicing.
Serve between 12, storing any leftovers in an airtight container on the countertop for up to 3 days.
Net Carbs: 2