A beautiful Low Carb Cheese and Garlic Focaccia to serve with anything that tickles your fancy. A homemade soup, salad or part of an antipasto spread.
2.4g in carbs and 8g protein per serving! 👍👍
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- Prep 10 MINS
- Cook 45 MINS
- Yields 24
1 pack of Low Carb Sunflower & Linseed Mix
1 packet (100g) of powdered parmesan or you can use grated if you have it.
1-2 tablespoons of Chilli flakes or rosemary (or both)
150g cubed tasty cheese
2 cloves of garlic (chopped) - add more if desired
1 1/2 cups (375ml) water
Sesame seeds to sprinkle on top
You can use any of our bread mixes for this recipe. If you do use one other than what is listed, you will need to recalculate the nutrition, if you are tracking macros :)
Low Carb Sunflower & Linseed Bread MixAUD$ 9.95
Protein Bread Mix - 6 SeedsAUD$ 14.00
Protein Bread Mix - OriginalAUD$ 14.00
1Line a slice tray with baking paper and preheat the oven to 160 degrees.
2In a large bowl combine the bread mix, parmesan, chilli/ rosemary, garlic, and cubed cheese. In a separate bowl, combine the 3 eggs and water, then add to the dry mix.
3Combine well and pour into a lined slice tray 20cm by 30cm, then pop into the oven for 40-45 mins or until golden brown.
4Allow it to cool for 2 hrs (or better overnight) before slicing.
1Keep in the fridge for 5 days or in the freezer for up to 3 months.
1 When sliced super thin (which after a few days of it being refrigerated makes that easier) This recipe makes fantastic crackers. Slice thin and bake in the oven or under the grill. 😍