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5 from 2 votes

Keto Pogača

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: Greek Mediterranean
Keyword: Pogacha
Servings: 30


  • 3 tbsp walnuts
  • 3 tbsp hazelnuts blanched
  • 3 tbsp almonds blanched
  • 6 tbsp sesame seeds
  • 4 tbsp pumpkin seeds
  • 1 tbsp psyllium powder
  • 2 tbsp coconut flour
  • 2 tbsp almond flour
  • 1 tsp sea salt
  • 1 tbsp dried rosemary
  • 1 tbsp minced garlic or 1 tsp garlic powder
  • 6 large eggs free-range
  • 120 g (1/2 cup) butter preferably goat butter
  • 6 tbsp sour cream
  • 100 ml (1/2 cup) sparkling mineral water


  • Place the nuts and seeds in a food processor. Add rosemary and salt. Pulse it for several seconds and repeat until you ground them finely. Mix this mixture with almond flour, coconut flour and psyllium powder.
  • In another bowl, Beat the eggs with an electric mixer and start adding melted butter. Add sour cream. At this point add minced garlic or garlic powder and keep beating. 
  • While you are beating the wet ingredients mixture, start adding the dry ingredients spoon by spoon. 
  • When you've added all the dry ingredients the batter will get quite thick. At this point, start slowly pouring sparkling mineral water. Keep beating at a lower speed. 
  • Line a 13x9" (33x23 cm) baking pan with parchment paper and grease it with some butter or olive oil. Pour in the batter and sprinkle with sesame seeds. and 
  • Bake the Pogača for 15 minutes at 200ºC (392ºF). Then reduce the heat to 150ºC (302ºF) and bake for another 15 minutes.
  • Serve warm or cold, and combine with smoked bacon, prosciutto, aged goat or sheep cheese, olives and other Mediterranean Keto-friendly foods...