This keto cheese bread recipe - Focaccio di Recco - is hot, crispy, gooey, and a seriously indulgent treat. You'll feel like you are cheating, but you aren't! It's a keto, low-carb, grain-free, gluten-free appetizer made to share.
Crispy, Hot, Keto Cheese Bread
Is there anything better than this? Hot, crispy bread with salt on top and cheese oozing from inside. It's a food lovers's dream. And it's totally keto-friendly.
Just look at how gooey it is as you scoop it out of the pan! It's not exactly finger-food. You'll need a fork, it's just that cheesy.
What is Focaccio di Recco?
The literal Italian to English translation is "flat bread from Recco." Recco is a town in Liguria, Italy.
Traditionally, it's a flatbread filled with crescenza (cream) cheese.
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The Perfect Keto Italian Appetizer Idea
Typical American Italian foods are filled with carbs and sugar. It can be so tough to find keto-friendly options.
You don't have to give up Italian food when you are eating keto. All you have to do is make a few recipe tweaks. Replace all-purpose flour with a combination of almond flour, coconut flour, and xanthan gum (to hold it all together). Don't use any sugar.
How to Make the Best Keto Cheese Bread
It's so easy to make this crispy and cheesy snack. In fact, since it's a flatbread, you don't have to let it rise after adding the yeast. The entire recipe takes about half an hour to make from start to finish. And that includes baking time.
The trickiest part is the flatbread. We included some step-by-step pictures so you can see what yours should look like.
Keto bread dough will naturally be flakier. Since it doesn't have gluten from the all-purpose flour, it will fall apart easier. But that's perfect for this recipe because it lets all that cheesy-goodness ooze out!
What Equipment You Need:
Adding some coconut flour gives it a starchier texture.
Also, keep an eye on your bread while it is baking. Almond flour burns faster than wheat flour. As soon as it gets the nice golden color (like in the photos here) take it out and let it rest.
Not only is this indulgent and tasty, but it's packed with nutrients too.
- Almond Flour - high in protein, magnesium, phosphorus, vitamin E, and healthy monounsaturated fats.
- Coconut Flour - high in iron, potassium, and heart-healthy dietary fiber.
Do You Have to Use Both Types of Flour Together?
Yes, this bread turns out the best when you use both coconut and almond flours with the xanthan gum and yeast. You might be able to get away with using just almond flour without the coconut flour, but it won't have the same texture. It will turn out a bit softer, not as crispy.
You definitely want to avoid using only coconut flour.
Coconut flour is highly absorbent. Using it by itself would require more moisture from oils or eggs.
Is Xanthan Gum Keto-Friendly?
What even is xanthan gum? It's a bonding agent. It's actually a soluble fiber that is used as a thickener or stabilizer.
It is keto-friendly because it doesn't have any net carbs in it.
Xanthan gum is created with a combination of sugars and bacteria and the end result is a net carb-free fiber that helps your food taste and feel like the carb-filled favorites you love.
Types of Cheese You Can Use
We used a combination of fresh mozzarella balls and crumbled feta cheese. You want to make sure the cheese you use will melt perfectly and have a slightly sweet and deep flavor.
If you don't have fresh mozzarella, go to the store and buy it. There just isn't anything that tastes or melts like it. It's tough to find a substitution for it.
But, if you don't have feta cheese, you can substitute goat cheese crumbles or even ricotta cheese. Both are pretty similar in taste and texture.
If you can, use both of the cheeses together, without substitutions. They are a match made in heaven!
How to Make Keto Cheese Bread
Even beginner cooks will be able to make it. Yup, it's that easy!
The entire recipe is at the bottom in the recipe card. But here's a quick overview (and if you keep scrolling, you'll see all our step-by-step pictures too).
- First, preheat the oven to 500°F. You want it to be really hot when you add the flatbread.
- Next, mix the bread dough. If you can measure, you can do this part.
- Roll it out. It needs to be nice and thin for the texture to come out right.
- Fill it with cheese. This is our favorite part, we always sneak a few bites of cheese.
- Fold it in half. Seal it with some olive oil brushed on top.
- Bake it! Yup, that's it! In a few minutes, you'll be ready to eat.
Time to Get Cooking!
In a mixing bowl add all the ingredients for the bread dough and stir to combine.
Next, form a circular dough ball with the mixture.
Your dough should look like this when you are done rolling it out.
As you can see, the entire process is super simple. As you are rolling out the bread dough, keep rolling. Make it as thin as the picture above. You'll just love how crispy and flaky it turns out if you make it this thin.
Now it is time to add the cheese! Add the cheese to just one half of the bread dough.
Once the cheese is added, gently fold over the empty half of the bread dough and seal the edges, folding them down neatly (as pictured below).
Transfer the dough to a greased cast iron skillet, brush olive oil on top of the dough, sprinkle with coarse salt, and cut a few slits in the top.
Bake at 500°F for about 16 minutes or until browned.
You'll adore this keto-friendly appetizer!
More Keto Italian Recipes
Looking for more Italian-inspired keto recipes? Check out these favorites:
- Keto Bolognese With Zucchini Ribbons
- Keto Calzones
- Keto Blt Pizza
- Keto Chili Relleno Pizza
- Keto Philly Cheesesteak Pizza
Keto Cheese Bread - Focaccio di Recco
- 2 teaspoons active dry yeast mixed in 4 teaspoons warm water
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 teaspoons extra-virgin olive oil plus extra for brushing
- 1/2 cup cold water
- 1/2 cup fresh mozzarella balls drained
- 1/2 cup crumbled feta cheese
- course salt optional
- Heat your oven to 500°F.
- In a small bowl, mix together the yeast and warm water.
- In a mixing bowl, add all the remaining ingredients together (except the mozzarella and feta), then mix in the yeast mixture and stir to combine until a dough forms.
- Roll out the dough between two layers of parchment paper in a very thin 20”x 10” oval shape.
- Place the mozzarella balls on half of the dough and then sprinkle the crumbled feta on the same half.
- Fold over the dough and seal the edges, folding them down neatly.
- Carefully transfer the dough to a greased cast-iron skillet.
- Brush olive oil on top of the dough, sprinkle with coarse salt and cut a few slits in the top.
- Bake at 500°F for about 16 minutes or until browned.
- Eat alone or serve with marinara sauce (just make sure it has no added sugar – we like Rao's brand!)
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