Low carb focaccia bread is incredibly versatile. Bake it, toast it, make it into rolls, roll it thin to be a panini or even a pizza base ……
Low Carb Focaccia Bread
Wheat free, gluten free, sugar free low carb focaccia bread. I don’t usually look for a bread substitute as that is the thing we are all trying to give up, but if you do fancy one, or need to take something to a barbecue, then it’s good to have an alternative available.
And don’t go for gluten free breads as they are so processed, then fortified, high in other grains and incredibly high in carbohydrates. Gluten free products are a multi billion dollar industry which is incredibly unhealthy.
Low carb focaccia bread - can be made as rolls, panini or even a pizza base.Go grain free for a cheaper, better way to eat (I’m guessing I won’t be getting and big GF company endorsements now huh?). Add plenty of olives, rosemary and salt on top. Slice thinly, or even toast.
NOTE : The nutrition panel is for the ENTIRE low carb focaccia bread. It’s up to you how many slices you cut it into or if you use it as a pizza base.
Low Carb Focaccia Bread
Ingredients
- 50 g coconut flour
- 5 tbsp psyllium husk
- 2 tsp baking powder
- 1 tsp salt
- 4 eggs - medium
- 250 ml boiling water
Instructions
- Place the coconut flour, psyllium husks, baking powder and salt into a large mixing bowl and stir until combined.
- Add the eggs and mix. The mixture will be a very firm 'play-dough' like consistency so don't work it too hard at this point.
- Add the cup of boiling water and mix until thoroughly combined.
- Form into a focaccia shape and place on a baking tray lined with baking paper. Using a sharp knife, make diagonal cuts through the dough, sprinkle with plenty of salt, rosemary and place olives on top of the dough.
- Bake at 180C for 25-30 minutes. It is cooked when the centre is no longer 'spongy'.
- Serve hot with butter, cold with cheese, avocado slices, tomatoes, labna, etc.
Notes
* Psyllium husk 100% fibre and once added to water, swell and thicken. This property is used to thicken foods, added to gluten-free baking where it binds moisture and help make breads less crumbly, and as a laxative. Always drink plenty of fluids when taking psyllium, as the husks will swell and absorb liquids from your gut as it transits through.
Kell says
“Gluten free products are a multi billion dollar industry which is incredibly unhealthy.”
This is a totally untrue statement! It might be a billion dollar industry, but it is NOT unhealthy. Read “Wheat Belly” book and find out how “healthy” gluten products are. You should not make statements like that, people are looking for information. You probably won’t post this.
Libby www.ditchthecarbs.com says
Hi Kell, I think you may have misunderstood. I have indeed read Wheat Belly Dr Davies and I completely agree. Gluten products and gluten-free products are both unhealthy. When you live grain-free (as suggested here and in Wheat Belly) you become gluten-free naturally and by default. The gluten-free market is full of ultra-processed and fortified. They are high carb and many people buy them in the false belief that they are healthier. Gluten-free junk is still junk. You may wish to read my article Gluten-free vs grain-free.
Stewart says
I had the same problem. Looked lovely on top but inside raw. I cooked it another 15 mins and no different so I sliced it and cooked another 20 mins and it just browned the sides but still raw inside. So I sliced the slices in half and cooked for like 30 mins and STILL raw inside so I threw it away. Don’t get what happened. I don’t think i will do it again.
Libby www.ditchthecarbs.com says
Psyllium husk won’t cook like traditional bread so I have this note in the recipe “Ensure before baking you have shaped the focaccia to be flat and cut little slices halfway through the dough. This helps it cook evenly throughout. “
Anne Ambuhl says
Oh dear …psyllium and coconut.
Eyuk
Have any almond flour focaccia? Used to love the site but this new use of cocnut and psyllium has left me to go elsewhere. Ao allergic to both. 🙁
Libby www.ditchthecarbs.com says
I am still developing recipes using almond flour or coconut flour or psyllium. I am covering everyone who is allergic to one or the others. This is an old recipe from about 4 years ago, so stay with us, I’m, not changing anything any time soon 🙂
Dennis says
I agree.Psyllium is just *yuck*!
I do not need or want any of that kind of fiber in my diet.
I have gone mostly carnivore and I feel much better without bulky fiber.
No eggs in this bread? And no leavening of any sort???
I’ll take a pass on this one, thanks.
Dennis says
Oops, I can’t read this font very well.
Please delete my previous comment.
I can’t find it.
silvia says
Looks wow. i’m still new to the keto so carbs that are fiber don’t count as carbs?
Sharon Cowie says
I just made this bread and it turned out so light, very delicious and looked amazing when I took it out of the oven. Mine was not quite playdough like, less firm than that, but I absolutely love it and will certainly make again. I have
put the remaining slices in the freezer to be toasted for breakfast!
Petro says
Hi Libby
Great website! I am going to try this bread tonight – hoping it does not have a coconut taste as my hubster hates the taste. I have not found coconut flour here, so I use a coffee grinder to mill the coconut into a flour. Will try and disguise it with salt and feta.
Libby www.ditchthecarbs.com says
I’m afraid grinding coconut to a flour won’t work. Coconut flour is the coconut meat that has been defatted to it is dry and “flour” like. It is very fibrous and will swell and absorb the liquid. I wish we could make our own coconut flour, but alas, we can’t. “Regular coconut flour comes from the coconut meat after it has been pressed for virgin coconut oil. After the meat has had the oil removed, it is then ground, dried and pulverized. Regular coconut flour has a significantly lower level of residual oil content than desiccated coconut flour.”
Aryanna says
I’ve tried this twice and both times it stays really doughy in the centre and just won’t cook! Any suggestions?
Libby www.ditchthecarbs.com says
Did you make the dough flat enough and cut slices half way through? This both replicates a regular focaccia bread and allows the heat to go through the dough. The oven needs to be hot enough too. If this ever happens again once it is cooked, you can also slice through the focaccia and lay each slice on the baking tray and cook again on both sides. It turns the slices into ‘biscotti-like’ pieces which are lovely with butter.
Kiki says
Hi there, my bread got really stiff and chewy while cooling off, is that normal? Not quite as fluffy as I would like to be. Was it because of my psyllium brand that made so? Thanks ahead for your reply!
Dragonfly says
Hi, g
I just tried this for the first time and I changed up the method a bit. Using my kitchen Aid mixer with the whisk attachment, whisked the eggs until they were fluffy. While they were getting fluffy, I added 1 tsp of Italian seasoning, 1 tsp of garlic powder, 1 tsp of dried thyme and dried rosemary. This ensured there would be no eggy flavor. I then added the sifted dry ingredients, mixed for another 2 minutes while adding the hot water. I never experienced a play-doh consistency. I put the dough on parchment paper and used a chop stick to poke holes all over it. I cooked it on one side for the full 30 minutes, then I flipped it over and cooked for another 15 minutes. What I got was a light, airy bread. I was able to have my first grilled cheese sandwich since I started my low carb journey.
Lorie says
That is wonderful information. I am excited to try your method. I miss grilled cheese too.
Ruth says
Thanks for sharing that. I didn’t succeed with my loaf but will try again your way 🙂
Sheila Baan Kiess says
Ok so just to confirm…is the above nutritional value of 16 net carbs (total carbs -fiber)per serving (a 4th) or for the entire recipe?
Libby www.ditchthecarbs.com says
Great question. The entire recipe is 58g total carbs minus 41.6g fibre = 16.4g net carbs for the entire loaf.
Beth says
Using bob red mill and organic India India I have 12 total net carbs for entire recipe. I didn’t think eggs have carbs but may end that is where I am mis counting
djnikkik says
This is a great bread substitute, but since I hardly ever eat bread I always freeze my low carb bread for when I feel like having some. Would this bread be alright to defrost in the microwave? (In slices, not the whole loaf).
Libby www.ditchthecarbs.com says
Yes you could defrost it in the microwave but better still, I would freeze it in slices and each slice would only take a few minutes on the kitchen bench to defrost naturally.
Luzette Pizer says
Oh my word! Just made this and had to stop myself from eating the whole loaf.
Thank you for sharing.
SALLY says
I maade this amazing foccacia bread today for the first time. I can see it being a favourite for me when I am needing a “bread” fix. Can’t wait to try it with soup. Thank you.
Libby www.ditchthecarbs.com says
Thank you Sally, this is a lovely comment to leave me. You can also roll it thin into bread sticks or make garlic bread with it.
Lucy says
Bread is the one thing I REALLY miss so I’m going to be brave and try out rexipes with the psyllium stuff which I haven’t used yet….not sure I can even get it in Germany! This recipe looks especially good ??
Josephine Anker says
I was visiting family in France three months ago and could not find it anywhere. Ended up ordering it from Amazon. Was delivered to the door in three days. And that was in a small village near Besançon
Uros says
Lucy, it’s called Flohsamenschalen in Germany and it’s available almost in every health store 🙂
Madhu says
Hello Libby, I am into 3 weeks of keto, the food item I miss most is bread. But coconut flour bread with eggs is too eggy for me and I am starting to hate eggs whenever I eat that and I cannot afford to hate eggs because eggs are very important in my diet as I do not eat much of other animal meat. Is there any way I can replace the eggs with chia gel or flax gel? Thank you
Libby www.ditchthecarbs.com says
Yes coconut bread can taste eggy of you don’t add enough flavourings. I make my focaccia bread with lots of salt and lots of garlic sometimes, then I even add garlic butter too. You can’t replace the eggs with chia or flax in this recipe because it is too egg based. I do have another basic skillet bread recipe but unfortunately it is in my Low carb starter pack. I’ll try and develop some more bread recipes. I’ve been a bit slack as I don’t really care for bread anymore but I’ll try and make some more for you 🙂 Have you tried my crackers – Fathead and wheat free ones.
Mitzi Roscamp says
Would it be okay to substitute oat fiber for the psyllium fiber?
Libby www.ditchthecarbs.com says
I’ve never used oat fibre so I apologise, but I can’t really advise on the substitution. Has anyone else here used it?
Timea Turai says
sorry to ask it again, but for me it is still not clear….did you use the psyllium husk powder? in the link the picture shows the powder, but in your comment you say it is not the powered one….
Libby www.ditchthecarbs.com says
Hi Timea, I have added a picture below the recipe to show you exactly what I use.
Judy Cordaro says
I”m right in the middle of making it and I only have powder! Will that work? How much?
Libby www.ditchthecarbs.com says
I’m sure that would work. I hope I got to you in time 🙂
Anna Boron says
How much powder would you use? I would imagine it would be less than if using the whole husks….
Thanks!
Kirsten Dangler says
Libby you have the BEST website. I love it! About the focaccia, Have you ever tried to shove it down into the bread with a chopstick? I know bakers of bread usually stick down inside the bread somehow. Just asking. I wonder if it would work…… hmmm, my mad scientist is coming out…. 🙂
Libby www.ditchthecarbs.com says
I love the idea of triggering a mad scientist 😉
Erika says
I love this recipe! I actually roll it out thinly for a pizza crust base. Between two pieces of parchment paper and bake at the listed temperature. 30 minutes and flipping halfway. I like it better than the fathead crust as it provides more fiber. The taste and texture is great! I also cut it into pieces for sandwiches this way. Makes an excellent grilled cheese!
Libby www.ditchthecarbs.com says
Brillaint suggestion Erika. I think I’ll try that next time. I love the sandwich idea too. I could even bake them slowly and dry them to a crisp for crackers.
Lynn says
Hi Erika, what size pan do you use for making a pizza crust / sandwich bread? I’like to try it tonight. Thanks,
Krulio says
Hey
Good idea! Thank You for this
Do you think I could replace the coconut flour with soya flour Or almond flour?
CG says
Can you substitute almond flour for the coconut flour?
Libby www.ditchthecarbs.com says
You could but you would have to add more. Coconut flour is incredibly absorbent so you require so little.
Saijal says
Hi Libby, I tried making this bread and it came out really dark, both inside and out and nothing like the picture :-(. Do you know what could have gone wrong? It wasn’t overcooked.
Libby www.ditchthecarbs.com says
Gosh I’ve never heard of that, any tips anyone?
Dominique Brown says
Some types of psyllium husks makes the bread turn purple. I have no idea why but I’ve read about it on several sites.
melcci says
Hi, do you think I can add some tomatoes and/or olives to the batter? 🙂
Thanks for the lovely recipe.
Libby www.ditchthecarbs.com says
Sure, I add all manner of things – sundried tomatoes, olives, feta, garlic….
Sabrina says
Hi there just had a question how many calories are there in every 100g?
Libby www.ditchthecarbs.com says
Some of my older recipes don’t have nutrition panels yet. I am trying to slowly go through them and update them, but in the meantime you can calculate it through chronometer.com (MyFitnessPal has too many inaccuracies I have found).
Ewa says
How did you get 4,5 g of carbs for whole loaf? My fitness pal calculation shows 63 g of carbs… I am so confused
Libby www.ditchthecarbs.com says
Thanks for pointing this out Ewa. Gosh this is an old old recipe and I have just recalculated using chronometer.com The values are so incorrect using MyFitnessPal which is why I haven’t used MFP for over a year and are slowly going back through all my old recipes and updating them one by one. Be aware that so many entries in MFP are ‘user added’ and also some net and some total carbs, US and UK to add to the confusion. All updated and correct 🙂
Nikki says
Would this be ok in the freezer? Thinking making a couple then slicing and freezing so can just pull a few out at a time?
Libby www.ditchthecarbs.com says
Yes, you could slice it and freeze each slice wrapped in baking paper, in an airtight container. When defrosted, it may have to be toasted so the psyllium husk in the bread doesn’t make it go soggy
Lindy says
Absolutely stunning recipe! Very quick to make and the focaccia comes out beautifully every time. Thanks so much for sharing 🙂 I added 1/2tsp garlic powder when making the bread and it was divine!
Libby www.ditchthecarbs.com says
What a great suggestion Lindy, thanks for your lovely idea and comment.
Denise Lockhart says
just made this… to e it tastes like eggs and coconut.. texture… hot was not like bread but for what it is it’s ok
margiek says
I am allergic to psyllium in any form, is there something I can use as a replacement ?
Libby www.ditchthecarbs.com says
Sorry no not really for this recipe as such a large quantity is required.
Rob says
I used a dessert spoonful of flax meal instead of the Psyllium husk, turned out lovely.
margiek says
Thank you so much, I have flax meal on hand so will try this
Saundra Howell says
Hi Libby,
I’m a newbie to your site. I have been looking for a no carb / low carb bread to try and came across your focaccia bread. I tried it this morning and this was absolutely delicious!! I’m T2 diabetic so this recipe is definitely a keeper for me. Thanks again!!!
Ana says
Hi Libby,
First of all, thank you for sharing your amazing recipes with us!
Quick question: do you know how many calories this bread has?
Many thanks,
Ana
Libby www.ditchthecarbs.com says
Hi Ana, This is one of my first recipes I posted. I need to go back and include the nutrition panels on my older work. You can calculate it on MyFitnessPal until then. I’m so glad you are enjoying my recipes. Thanks, Libby.
Granny Mumantoog says
This may have been said somewhere on your site but I missed it so I was wondering if all your recipes with psyllium are the whole husks or can ground psyllium be used. I’ve never used the whole husks and I just bought a lg bag of ground because I went through smaller amounts too fast so I can’t afford not to use it. I’m on a small fixed income. If you did use the whole husks is there a way to use ground psyllium in the recipe? The bread does look very good!
Libby www.ditchthecarbs.com says
I use psyllium husk , I have never seen the seeds but a quick google search tells me you can put them in you coffee or spice mill, or blender. I have never tried this and don’t know the results. Let me know how you get on. Libby.
Granny Mumantoog says
I guess my question wasn’t clear but your answer sounds like you use ground or powdered psyllium. I can’t tell from the picture but if you don’t have to grind it I’m guessing it’s already in powder form. Thank you.
Libby www.ditchthecarbs.com says
It is ground, definitely not the white powdered psyllium. Click here to see which product I use.
MyKabulKitchen says
Looks delicious, I cant believe how firm and moist it appears…does not look like you skimped out on taste at all!
Libby at ditchthecarbs.com says
There are plenty of wheat free breads on the internet but after trial and error, I came up with this one. I add lots of salt and rosemary on top of the bread to take away the slight hint of coconut taste from the coconut flour. I don’t like the gluten free breads as they are just so processed and usually high in rice flour, tapioca starch etc so high in carbs. This one is only 4.5g carbs for the entire loaf and so packed with fibre for those who are concerned once they give up their wholegrain breads.
MyKabulKitchen says
Yes I definitely agree I have seen the mass-produced gluten free breads…I feel they are worst then the “real thing” this recipe looks wonderful I will definitely be giving it a try and passing the recipe to my aunts who do a lot of the bread baking in our home, thanks again for sharing 🙂