Rosemary and Olive Oil Keto Focaccia

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Ingredients

  • 1/4c + 2 Tbsp almond flour
  • 2 eggs
  • 1 Tbsp butter
  • 1 1/2 tsp coconut oil
  • 1 1/2 tsp olive oil
  • 1 tsp baking powder
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Directions

  • In a small frying pan, melt butter and coconut oil with olive oil. Swirl in pan to combine.
  • In a small bowl, combine almond flour, baking powder, rosemary, garlic powder, and salt.
  • Add eggs and melted butter and oil mixture and mix.
  • Using the same small frying pan to melt the butter and oil, bring pan up to medium heat.
  • Pour batter into pan and cover with a lid and cook for 5 minutes. Careful not to burn.
  • Slide a spatula under bread and flip. Continue cooking covered for 2-3 minutes.
  • Remove from heat and place on a cooling rack.
  • Once bread is cooled enough to touch, slice horizontally using a bread knife.
  • Serve warm or cooled. Bread makes tasty breakfast sandwiches with eggs, meat, or cheese and wonderful lunch sandwiches with deli meats and veggies.

Nutritional Information (1/2 recipe)

rosemaryfocaccia
Macros tracked using https://www.carbmanager.com
Inspired by 90 Second Bread

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