Fathead Focaccia Style Keto bread


You miss bread, don’t you. Don’t lie to me now. I know ya’ll miss bread. But I’m guessing you have found this blog page because even though you miss bread, your health is more important to you? Me too. So trust me when I say I am here to help. Actually, I’m here to pass on a recipe that someone else created because they also miss bread.

This is actually the recipe for Ditch the Carbs Fathead pizza base, but I have ever so slightly modified it. Of course, you can find Fathead pizza recipes everywhere online now, but this one is so easy you’ll think it was a scam.

This entire base serves around 8 slices and each slice is 1.5 NET carbs. If you decide to eat the entire thing (and I don’t recommend that because it IS high in fat and protein!) It contains around 25.9 TOTAL carbs and 12.7 NET carbs. The nutrition info I am giving is for one slice, without toppings because in this case you can have it on its own. How many pieces you have is up to you… I will not be held responsible 😉

It’s great because it’s not greasy or floppy. It’s just yum. It’s not going to be as thick as traditional focaccia bread, but it is still great for dipping in keto sauces, or smothering in cream cheese and pesto!


Fathead Focaccia Style Keto Bread (thanks to Ditch the Carbs)

  • 170g  (or) 1 3/4cups pre-shredded/grated mozzarella
  • 85g (or) 3/4cup almond meal/flour
  • 2 tbsp cream cheese (I only ever use Philadelphia Original as it has the most fat and the least carbs)
  • 1 egg
  • 1 tsp Psyillium husk (I use Ceres organic brand)
  • 1-2 tsp dried rosemary
  • 1/2 – 1 tsp Pink Himalayan salt  (and more to sprinkle on top before baking – If you can find coarse rock salt for the top of the bread, that’s even better)


  1. Mix the shredded/grated cheese and almond flour/meal and psyillium husk in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt,  rosemary and mix gently
  4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  5. Make fork holes all over the pizza base to ensure it cooks evenly.
  6. Sprinkle with coarse rock salt and a little more rosemary
  7. Slide the baking paper/parchment with the pizza base, on a baking tray or pizza stone, and bake at 220°C for 12-15 minutes, or until brown.
  8. Flip the base over (onto baking paper/parchment) once the top has browned to bake the other side for an extra crispy bread.
  9. Once cooked, remove from the oven and either add all the toppings you like or let it cool and either eat on its own, dip it in guacamole, or spread with cream cheese and pesto. (Or whatever you like, providing it’s keto-friendly!

If making pizza Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.


Nutritional info for ONE piece (If divided into 8 slices) Fat: 12.7g Protein: 7.8g NET carbs: 1.5g (Total = 3.2g with 1.7g fibre)

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