Keto focaccia
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Keto Focaccia with eastern Mediterranean soul

Keto Focaccia is the easiest quick pizza-alike creation you can prepare even when you don’t have a lot of time. However, our version, will not be loaded with almond and coconut flour as we prefer staying on the healthier side!

Some years ago we ketonised focaccia and explained the connection between Balkan Pogača and this ancient flat bread/pie. The origins of the word Focaccia come from the Byzantine empire. While the western Romans had panis focacius (bread baked in the focus, centre of the oven), the Byzantines called it Pogatsa (πογάτσα) and this is also related to Bougatsa. It has a strong ethnographical and ethnological connection with the food-myths of the Eastern Mediterranean zone.

Why Greek Goes Keto reduces the usage of almond and coconut flour?

We all used a lot of these two first-to-go flours in the Keto universe. The attempt to replace wheat flour with the addition of psyllium resulted in some good recipes. However, if you don’t train yourself to use such recipes only once per month, your Keto journey might take a wrong turn.

In general, making a lot of baked goods, pastries and Keto bread is never a good idea if you are still fighting with the excess fat on your body. Furthermore, imbalance of omega-6 and omega-3 fatty acids in nut-based flours is never a good idea. Finally, there are the oxalates, you simply cannot have those too often!

So what’s the solution for a healthy Keto focaccia?

Besides our flourless Keto Mediterranean recipes, we decided to create something in honour of the tradition of eastern Mediterranean world. This is how Keto focaccia was born! Reading about history, gastronomy, old recipes and healthy ingredients gave us a great inspiration. Most of the ingredients are quite welcome in the KMD world and you can easily find them online if they are not available in your area.

Let’s see what would the ancients do if they knew about the reduction of carbohydrates… 😉

Would such a creation find its place on a table of Ancient Greek symposium or would it be offered as a healthy food on the streets of Alexandria or Athens?

We assure you, the taste and texture of our Keto Focaccia is worthy of a festive table but it’s also a healthy meal for everyday busy life. The Mediterranean ingredients and the healthier twist to Keto baking will give you some new ideas.

Honestly, you can add many Low-carb or Keto ingredients. For example, you could use smoked seafood or meat, perhaps some pickled quail eggs or salted fish… There are numerous combinations…

Our basic recipe for Keto Focaccia can serve as a start while your imagination and exploration could lead you to great gastronomic discoveries. All this within the safe waters of Keto Mediterranean diet and lifestyle!

You can also use sun dried tomatoes or some other Mediterranean topping but be careful with the carbs 😉

Where to find specific ingredients for Keto focaccia?

If you cannot find some of the specific KMD ingredients in your area, we’ve found them for you on Amazon. Some of them are actual ingredients we use on daily basis and it’s great that we can all order them online. Check the way the cheese and butter is delivered and make sure your products come in cool boxes…

Pine nuts (European origin)

Authentic Greek Feta, Manouri and Kefalotyri cheese

Organic sesame or tiger nut flour

Grass-fed beef gelatine

Goat, sheep, yak butter/ghee (crucial for Keto Focaccia)

Kalamata olives (for Keto Focaccia Greek twist)

Keto Focaccia with eastern Mediterranean soul

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Recipe by Roberta Kapsalis
Course: Appetizers, Breakfast food, Keto BreadCuisine: Keto MediterraneanDifficulty: Medium


Prep time


Cooking time






  • 6 large eggs

  • 30g (1 oz) goat or sheep butter

  • 100g (3,2 oz) crumbled feta cheese or ideally use Manouri

  • 60g (2 oz) sesame or tiger nut flour

  • 100g (3,2 oz) ground roasted pine nuts

  • 1 tsp dried rosemary

  • 2/3 tsp sea salt (if you used feta you can skip this)

  • 1 tbsp grass fed beef gelatine powder (with 6 tbsp of warm water)

  • 8 pitted black olives (ideally Kalamata olives)

  • 6 cloves garlic

  • 20g grated Kefalotyri cheese (or any hard/sem-hard goat/sheep cheese)

  • 1/2 tsp baking soda

  • 1 tbsp apple cider vinegar


  • Separate the yolks from the egg whites. Place the egg whites in a deep bowl and leave them at room temperature. Toast the pine nuts on medium temperature in a dry pan and let them cool down. Ground the nuts when they are totally cool.
  • Mix yolks with crumbled Manouri or Feta cheese using a whisk and add melted butter. Keep whisking. Now slowly add sesame (or tiger nut) flour spoon by spoon. Also, add ground pine nuts and baking soda.
  • Mix the gelatine with 6 tablespoons of warm water and add this to the mixture. Set aside.
  • While you have been whisking the yolks with other ingredients, place the egg white with apple cider vinegar in a self standing mixer and beat them into a firm meringue. (if you don’t have a self standing mixer someone will have to do it for you using a hand mixer. It’s important that it’s done simultaneously)
  • Gently mix the egg whites with the yolk-mixture using a silicon spatula. Try to preserve the volume of the meringue by gently folding the batter.
  • Line a 11×7 baking pan with parchment paper and pour the mixture in. Sprinkle with grated goat/sheep cheese and add pitted olive halves and garlic halves. Sprinkle with rosemary.
  • Bake for 30 minutes at 200ºC (400ºF).
  • Serve your Keto Focaccia warm as an appetiser or with Keto friendly dips. Also it can be a great side dish to meat or seafood.


  • You can change the topping or the ingredients in the batter. For example, you can chop sardines, anchovies, boiled calamari or smoked prosciutto… Mediterranean options are numerous, play around ancient ingredients…

Did you make this recipe?

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