Keto Focaccia

General

Source: https://www.greekgoesketo.com/keto-focaccia/

Ingredients

• 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/semi-hard goat/sheep cheese)
• 1/2 tsp baking soda
• 1 tbsp apple cider vinegar

Procedure

1. 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.
2. 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.
3. Mix the gelatine with 6 tablespoons of warm water and add this to the mixture. Set aside.
4. 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)
5. 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.
6. 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.
7. Bake for 30 minutes at 200ºC (400ºF).
8. 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.