Gluten Free & Keto Three-Cheese Blackberry Focaccia
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Gnom-Gnom · by Paola van der Hulst★ 5.0 (4)

Gluten Free & Keto Three-Cheese Blackberry Focaccia

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 25%
CARBS 15G18% OF CAL
4G FIBER0G ADDED0G INTRINSIC6G OTHER5G TOTAL SUGAR
FAT 26G72% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A keto focaccia made with almond and psyllium flour, layered with three cheeses, caramelized onions, and fresh blackberries. Gluten-free with a tender crumb and savory-sweet flavor.

mainitalianbaked goodgluten freeketolow carbvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 2 teaspoons active dry yeast
  • 2 teaspoons maple syrup (or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*)
  • 80 ml water (lukewarm between 105-110°F)
  • 144 g almond flour
  • 28 g psyllium husk (finely ground)
  • 1 1/2 teaspoon xanthan gum (or 1 tablespoon ground flax seeds**)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 egg (at room temperature)
  • 2 egg whites (at room temperature)
  • 13 g extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 red onion (thinly sliced)
  • 180 g ricotta cheese
  • 60 g parmesan cheese (i.e. Parmigiano Reggiano )
  • kosher salt (to taste)
  • 1/2-1 round mozzarella di buffala (to taste (I use half!))
  • 230 g blackberries (fresh or frozen)
  • basil leaves (to garnish)
  • balsamic vinegar (or red wine vinegar, to serve)
  • extra virgin olive oil (to serve)
PREP
15M
SODIUM
352MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.