Keto focaccia with almond flour and egg white

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.