Keto Sunflower Focaccia
Gluten free, nut free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 15 min
Cook time: 25-30 min + 15 min resting in the oven
Total time: about 1 hour
Servings: a 8 x 8 inches focaccia
Over the past few months I started experimenting with sunflower seed flour, to add another nut free option to my flours list. Since I read it can replace almond flour 1:1, I decided to start with my favorite keto focaccia recipe (from healthyrecipesblog) and attempt a nut free version using sunflower seed flour. Result: success! Its slightly nutty but overall neutral flavor goes perfectly with this savory recipe.
Ingredients
Olive oil, 2 tbsp
Fresh mozzarella Belgioioso, 100 g (½ cup)
Cream cheese (full fat or reduced fat), 30 g (1 oz)
Sunflower seed flour, 160 g (1 + ½ cup)
Gluten free baking powder, 3 g (1 tsp)
Egg, 1
Salt to taste
Rosemary, 1 sprig
Tools you might be missing:
A square 8 inch baking dish or one with a different shape but covering at least the same surface area
Instructions
1. Place the oil in a cup, as you’ll need it to grease your hands when working the dough with your hands.
2. Preheat oven to 350 F (175 C). Line a baking dish with parchment paper, and put 1 tbsp of oil on the parchment paper.
3. Slightly beat the egg and set aside.
4. Mix together flour and baking powder in a shallow bowl, and set aside.
5. Dice the mozzarella into small pieces and place it in a microwave safe bowl.
6. Add the cream cheese to the mozzarella and microwave for 30 seconds. Whisk with a fork. Microwave for 40 more seconds. Whisk again to combine.
7. Add the combined cheeses and the egg to the flour and baking powder mix. Stir with a wooden spoon. Work quickly, to mix the dough uniformly before it cools.
8. Move the dough into the prepared baking dish.
9. Lightly oil your hands and press it to cover an 8 x 8 inch surface. Make the typical focaccia dimples in the dough with your finger tips.
10. Sprinkle the leftover oil, salt and rosemary on the dough to taste.
11. Bake for about 25 - 30 minutes or until the focaccia starts turning golden. Turn the oven off and leave the focaccia to rest inside the oven for another 15 minutes.
12. Remove from the oven and let cool to your liking.
13. Cut and serve.
SUNFLOWER FOCACCIA & ALMOND FOCACCIA (FROM HEALTHYRECIPESBLOG)
Nutritional Information
Nutrition facts are provided as a courtesy, using the ingredient in the list and the USDA Food Database via myFitnessPal. This information is meant as a guideline only and should not be construed as a guarantee.
Serving sIze: 1/9 of focaccia | Calories: 171 | Total fat: 13.6 g | Total carbohydrates: 4.5 g | Total fiber: 2.2 g | Total sugars: 0.6 g | Protein: 7.9 g | Net Carbohydrates: 2.3 g
Storing and Reheating
The focaccia can be stored outside of the fridge for 4-5 days in an airtight container. After that, I suggest moving it to the fridge, where it can stay for up to 1 week. Before serving it, you can warm it up in a toaster oven.
Substitutions
For a version of this focaccia using almond flour see healthyrecipesblogs.