Keto focaccia with almond flour and egg white
Almond flour and egg white provide protein and fat in this focaccia, while coconut milk keeps the keto crumb soft. Rosemary olive oil gives the crust a fragrant finish, and the bread is baked without wheat flour or yeast.
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Inventory: Mixer
526
Servings: 6 (1 serving ≈ 74 gram)
Digestion time: 4 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Beat egg white (70 g) until stiff peaks form.
Mix almond flour (170 g), sea salt (4 g), dried garlic (3 g), baking powder without starch (5 g) and xanthan gum (2 g). Add unsweetened coconut milk (120 g) and stir until smooth.
Gently fold the beaten egg white into the batter, spread it in a parchment-lined dish and make dimples with your fingers.
Mix olive oil (25 g), fresh rosemary (2 g), dried garlic and sea salt, drizzle it over the batter, optionally arrange olives (40 g) in the dimples and bake at 200°C for 35 minutes.
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